Cheesy Zucchini and Kale Bites - 10g Carbs, 3g Fiber
From: 50 Shades Of Kale: Delicious & Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale Soup by Ramsey, Drew; Iserloh, Jennifer (Kindle)
Serves: 4
2 medium zucchini, stems removed, cut in half length-wise
2 Tbsp olive tapenade
1/2 cup toasted chopped walnuts
1 cup grated Manchego OR Parmesan, divided
2 Tbsp parsley, minced, divided
2 cups kale
Blend the kale and the tapenade in a food processor. In a large stockpot, steam the zucchini for 8-10 minutes until it begins to soften but is still firm to the touch. Remove and place zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
Preheat oven to 400 degrees F.
In a medium bowl, mix tapenade, half of the walnuts, half of the cheese, and 1 tablespoon of the parsley. Cover each half of zucchini with a thin layer of the tapenade mixture and top with the remaining cheese.
Drizzle lightly with olive oil (optional) and bake 20 to 25 minutes until cheese bubbles and starts to brown. Allow zucchini boats to cool a few minutes, then slice into two-inch chunks and sprinkle with remaining walnuts and parsley. Serve warm or at room temperature.
Serves: 4
Serving Size: 1 cup
Nutrition per Serving: 223 Calories, 17g Fat, 5g Saturated, 22mg Cholesterol, 11g Protein, 10g Carbs, 3g Fiber, 268mg Sodium
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