It was fried, steamed, made
into vegetable lasagna, added to cakes and muffins, and my personal favorite was baked into loaves of this glorious zucchini bread.
Not exact matches
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced
into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh
lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
You might recall my Balsamic Glazed Roasted
Vegetable Meatloaf (I actually served these mashed cauliflower and potatoes with it), my Super Healthy Tomato Sauce (that I've used generously in baked ziti and
lasagna, and served with meatballs), or my Kale Artichoke Pumpkin Seed Pesto (that I've snuck
into grilled cheese sandwiches).
I quickly chopped some
vegetables, tossed them in olive oil, and popped them
into the oven along with a frozen store bought
lasagna.