Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. Very easy to increase protein in this recipe by adding turkey, but a great tasty vegetarian entree or side dish.  Good for families or to take to a friend’s home.

Servings – 6
Prep Time – 40 minutes
Cooking Time – 20 minutes

Ingredients

• 1 medium sweet yellow onion, chopped
• 1 medium red bell pepper, chopped
• 1 ½ tablespoons olive oil
• 3 cloves garlic, minced
• 2 small to medium zucchini, chopped
• 1 medium to large eggplant, cut into 1 inch cubes
• 1 cup tomato puree
• 2 large eggs, beaten
• 1 cup shredded Monterey jack or mozzarella cheese, divided
• ½ cup shredded parmesan cheese
• Salt and pepper to taste

Method

Preheat oven to 400 degrees.

In a large skillet over medium heat sauté onions and peppers in olive oil until tender.  Add garlic and zucchini and sauté for an additional 4 minutes.  Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.

Remove from heat and stir in tomato puree.  Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese.  Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.

Bake for 20-25 minutes.  Remove from oven and let rest for 10 minutes before serving.

Variation: Add 1 pound of cooked ground turkey to increase protein.

Per serving nutrition information – Calories 207, Protein 11 g, Total Carbs 13 g, Total Fat 13 g, Fiber 5 g, Sodium 251 mg

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4 adult servings, 8 toddler servings

The inspiration for this recipe came from the March 2009 issue of Family Fun magazine. We tried it over the weekend with minor changes.

Ingredients

1. 1 lb lean ground beef
2. 3 medium size zucchini, peeled cut into small pieces
3. 2 medium ripe tomatoes, finely chopped
4. 3/4 cup diced red or green bell pepper
5. 1 medium onion, finely chopped
6. 2 cloves garlic, minced
7. 1/2 cup fresh or frozen corn kernels
8. 3 tbsp finely chopped fresh cilantro
9. 2 tbsp extra virgin olive oil
10. 1/2 tsp curry powder
11. 2 tbsp tomato paste
12. Salt and pepper to taste

Method

Saute onions in a large frying pan over medium heat until golden brown. Stir in the garlic and saute a few more minutes. Add the meat, curry powder, salt and pepper to the mix and continue to saute until the meat loses its pink color, about 5 minutes. Add zucchini, red (or green) pepper, tomatoes, tomato paste and corn kernels. Cook covered on low heat for another 10 – 15 minutes. Stir in cilantro and remove from heat and let it sit covered for another 5 minutes. Serve over Basmati rice or angel hair pasta.