Tag Archives: light

Pizza Zucchini Boats

This summer, zucchini and I have really strengthened our relationship. We started getting acquainted some time last year. Initially, I made an ignorant assumption that I wouldn’t like zucchini. Then, after some experimentation with it in different recipes, my mind slowly began to change. I gave zucchini a chance, and it worked its way into my heart. This past summer in particular has been a period of growth for us. And now, I think I’m in love.

Since I’ve discovered this new infatuation, I’ve been looking for different ways to enjoy zucchini. I love to grill it, roast it, fry it, serve it with pasta, stick it on pizza, and put it in frittatas. My latest endeavor involved stuffing zucchini with all kinds of good stuff. I pizzafied that fresh green squash, and man, was it tasty. But guess what? It’s healthy too!

These Pizza Zucchini Boats have only strengthened my bond with zucchini. They are so hearty, filling, and delicious that my tummy is 100% satisfied. Normally, to get that kind of complete fullness, I have to eat something indulgent and full of calories. But that’s not the case here. These zucchini boats are good-looking, good-tasting, and good for me. That’s a triple threat.

You get a whole tender zucchini to yourself stuffed with chunks of meaty veggie burger, zesty marinara sauce, and melty mozzarella cheese. It’s a hearty meal with all the flavors of everyone’s favorite food: cheesy pizza. I don’t know about you, but that makes me pretty happy. And the fact that I get it all for around 200 calories makes me even happier.

Zucchini, I’m so glad we found each other.

A Few Tips Before You Get Cooking:

  1. This is a great way to get your kids to eat their veggies. Kids love anything pizza-related, plus the boat shape is so fun.
  2. You could add other pizza topping favorites like mushrooms or peppers.
  3. These come together in minutes, so they’re a great weeknight meal or lunch.
  4. Easily cut this recipe to make a single serving if you’re just feeding yourself.

Pizza Zucchini Boats
By The Smart Cookie Cook

Makes 4 servings

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick spray.
  2. Slice the zucchinis in half lengthwise. Place on the baking sheet sliced side-up and blind bake for 5 minutes (you may have to use 2 baking sheets).
  3. Meanwhile, place frozen veggie burgers on a microwave-safe plate. Cook on high for 30 seconds. Flip then continue to cook for another 20 seconds. Remove from microwave and chop into chunks.
  4. Remove zucchinis from oven but leave oven on. Let the zucchinis cool for a few minutes then use a spoon to scoop out the innards (like you would do to a potato to make twice baked potatoes). Spoon the zucchini innards into a large mixing bowl. Add the marinara, garlic, veggie burger chunks, and salt. Stir to combine. Distribute stuffing between zucchini boats.
  5. Bake boats for 15 minutes. Meanwhile, pull the cheese sticks into strings. Chop into small pieces (the size of shredded cheese). After zucchinis have baked for 15 minutes, sprinkle the cheese over the zucchinis and return to oven until cheese is melted, boats are starting to brown, and stuffing is hot and bubbly (about 10-15 minutes more).
  6. Serve immediately. Everybody gets 2 boats (1 zucchini).

Healthy Cookie: Garlicky Roasted Zucchini, Broccoli & Tomatoes w/ Ricotta

Sometimes it seems like you only have two options when it comes to side dishes: boring or fattening. The misconception is that you can either steam some soggy, plain veggies in a pot or whip up boxed pasta dishes for a gazillion calories per serving. Let’s get something straight: there is more to the spectrum of sides than rich, cream-based starches and limp, lifeless veggies. In fact, there’s a happy medium between the two, a harmonious world where decadent and flavorful meet light and nutritious.

So, to clarify, healthy side dishes do NOT equate to ho-hum steamed vegetables.

Need proof? I’m two steps ahead of you. My Garlicky Roasted Zucchini, Broccoli, & Tomatoes w/ Ricotta is anything but ho-hum, and yet it’s low in fat and calories. It is what all side dishes aspire to be: good-tasting, good-looking, and good-for-you.

Mac and cheese, try not to be too jealous. Green isn’t your color.

The secret to the serious flavor punch of this dish is oven-roasting. It brings out the best in every vegetables, making them tender and caramelized while intensifying their flavor. I especially love what oven lovin’ does to the garlic. It become sweet, bright, and succulent. Olive oil, salt and pepper are all you need to season everything up. It’s sweet simplicity with the spotlight on the veggies.

The perfect finishing touch is a coating of creamy ricotta cheese. It blankets the veggies like a cloud of indulgence. But don’t be deceived; there’s no naughtiness here. The ricotta is fat-free, not to mention packed with protein. So you can enjoy that melted, cheesy goodness without an ounce of guilt.

All the oven-roasted goodness in combination with the creamy ricotta makes for side dish supremacy. You will love how utterly flavorful every bite is, especially since you know it’s good for you too. You don’t have to settle for frozen vegetables or a dish that will bust your belt; enjoy fresh flavors and taste bud tantalization instead.

A Few Tips Before You Get Cooking:

  1. Don’t like my veggies of choice? Switch ‘em out for whatever you prefer.
  2. You can use non-stick cooking spray instead of drizzling the veggies with oil to save even more calories.
  3. Add some parmesan for a tangy boost.
  4. Fresh herbs would be a wonderful addition.
  5. Pile some of these veggies into a pita for a delicious meal.

Garlicky Roasted Zucchini, Broccoli & Tomatoes with Ricotta
By The Smart Cookie Cook

Ingredients:

  • 2 small heads of broccoli, chopped (I only used the florets)
  • 1 zucchini, sliced
  • 1/2 cup cherry tomatoes (red or orange), halved
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • salt, to taste
  • pepper, to taste
  • 1/4 cup fat-free ricotta cheese

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Spread the garlic cloves and veggies out in an even layer on the baking sheet. Drizzle evenly with olive oil and sprinkle with salt and pepper. Roast 20-30 minutes, or until golden brown and tender, turning halfway through. Remove clove from tray and finely chop. Add to a large bowl with the veggies. Add the ricotta and mix until evenly distributed. Serve immediately.

Light Summer Pasta w/ Ricotta & Fresh Veggies

The other day, I was with my sister and mother at the grocery store as they were planning their dinner. I was only half paying attention because I usually make my own meals. It’s easier that way since I’m not only a vegetarian, but a picky one at that. My sister wanted mac and cheese, and my mother, who is on a health kick lately, retrieved a box of Velveeta to check out the nutrition stats. Both my mother and sister were appalled at the atrocious amount of fat and calories for one teeny-tiny serving. My sister then inquired, “Why don’t we make our own lighter pasta dish?” That was when my interest was piqued.

I butted into the conversation, offering to make the light pasta myself. I am always grabbing at opportunities to make bloggable dishes. Since my mother isn’t crazy about cooking, she was fine with me taking the reigns. And so, I began calculating how I could make something that tastes rich and flavorful like mac and cheese without all the fat and calories. Plus, I wanted to add in as many nutritious benefits as I could.

First thing first: I opted for whole-wheat pasta. To be frank, you’re a fool for ever using white pasta these days. Whole wheat and whole grain pastas are packed with protein and fiber, offering you way more nutrition than white pasta ever could. And it’s such a simple switch to make! No taste is compromised, plus you get a nice al dente bite.

Next, I knew I needed some cheese, so I went for lower fat, higher flavor options.First, I employed parmesan. It’s got some serious salty, tangy flavor, so a little bit goes a long way. Then, to get some awesome, indulgent creaminess, I used fat-free ricotta cheese. That adds a wonderful texture without adding all the calories and fat that milk, cream, or butter would.

Using olive oil instead of butter also helps us out. Then, because I believe light food does not have to equate to flavorless food, I bring in fresh garlic and shallots to really up the flavor ante. Finally, a trio of summery veggies bulk up this dish while providing tons of vitamins. Plus, they’re plain delectable!

This light and flavorful pasta is perfect for summer time. It’s not gunked up with cream, butter, and fatty cheeses that will drag you down like the summer heat. Instead, it’s got creamy ricotta, just the right amount of tangy parm, garlic, shallots, and fresh veggies. It’s a perfect medley that you won’t feel guilty about eating.

It’s obvious Kraft and Velveeta can’t turn out pasta this nutritious, but I guarantee that boxed junk won’t be half as delicious and flavorful either.

A Few Tips Before You Get Cooking:

  1. You can feel free to use whatever veggies you like.
  2. You can use a different pasta shape, but I recommend sticking with something that has ridges to catch the ricotta.
  3. This is a great side for barbeque nights!
  4. This is also an awesome vegetarian meal. Between the protein-packed pasta and all those veggies, this is a hearty dish.

Light Summer Pasta with Ricotta & Fresh Veggies
By The Smart Cookie Cook

Ingredients:

  • 1 lb. whole-wheat rotini or fusilli
  • 3 tbsp. olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 heads of broccoli, chopped
  • 1 summer squash, sliced in coins
  • 1 zucchini, sliced into coins
  • 1 cup fat-free ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • kosher salt, to taste
  • dash red pepper flakes

Directions:

  1. In a large pot of salted, boiling water over high heat, cook the pasta according to the box directions. Drain and set aside.
  2. Meanwhile, in a large sauce pan, bring the olive oil to medium heat. Saute the the shallots for 2 minutes, then add the garlic and saute for another 2 minutes.
  3. Add the broccoli and squashes and stir to coat in the oil. Add another tablespoon of oil if it seems dry. Cover and steam until veggies are tender, stirring occasionally, about 15-20 minutes.
  4. Turn the heat down to low. Season veggies with salt and red pepper flakes. Add the pasta and cheeses and stir until well-coated. Turn off heat and serve immediately.

English Muffin Pizza: Less Than 200 Calories

Sometimes, fierce pizza cravings consume me with the force of one-thousand ruthless armies. When this happens I have two options: eat pizza or suffer through slow, painful, all-consuming withdrawal (the brunt of which is inflicted upon my mother as she receives my endless whining about how bad I want pizza). Now, I typically set aside one night a week for pizza (Pizza Friday, to be exact), but sometimes, I get struck with a craving mid-week on a day when I’m trying to eat healthy. Then what is there to do?

On one of those treacherous days, I found myself staring into the depths of my fridge, pondering what on Earth I could have for dinner besides pizza that was healthy and also somehow equivalent to the deliciousness of pizza. I was just about ready to wave my white flag, when at last I spotted a package of Multigrain English Muffins. Almost instinctively, my eyes then traveled to the jar of light marinara sauce.

In that moment, this recipe hit me like a ton of bricks.

I whipped up a hot and cheesy English Muffin Pizza for 195 calories, and quite frankly, I stuffed my face. It was the perfect weapon to combat my pizza craving while simultaneously eating healthy. This cute little pizza is low in calories, low in fat, and high in protein. But let’s remember what’s really important: it is completely delectable.

Continue reading →

Sweet & Simple: Roasted Garlic Broccoli & Shallots

Let’s play a trick on everyone.

You can fool your family.

You can deceive your dinner guests.

You can pull one over on your significant other.

How are we going to do this?

We’re going to make them think we spent a ton of time on a complex and impressive dish. It will be delicious and bursting with flavor, boasting a beautiful and colorful presentation as well.

But we are only going to spend 30 minutes tops making it. And they will never know…

Continue reading →