Thursday, September 2, 2021

Erica, my co-worker, made this dish again! So many people wanted this recipe last time I talked about it. Just kidding, I think two people wanted it. So, here we go. I dubbed this “restaurant quality” which is the highest compliment I give.

Doesn’t this look good?

You need:

zucchini spiralized (you can buy it pre-made in the store if you don’t have a spiralizer) – 2-3 depending on size

1 tsp. olive oil

3 T. reduced fat cream cheese

1 small onion

2 garlic cloves

I 14.5 oz. can diced tomatoes

2 T. water

1/4 tsp. salt

1/8 tsp. red pepper flakes

1/4 cup chopped basil

4 tsp. parmesan or pecorino cheese

Do:

Heat oil in a large non-stick skillet

Add onion until golden

Add garlic

Stir in tomatoes and water

Bring to a boil

Reduce heat to low and simmer 3 minutes

Add salt and red pepper flakes

Gently stir in zucchini

Increase heat to medium high and cook for 5 minutes

Stir in cream cheese until melted and remove from heat

Sprinkle with parmesan.

The first time she did it she added grilled chicken strips and this time she artichoke hearts (canned) and fresh mushrooms.

I think there are probably lots of variations you could do!

This is Erica’s fridge in her classroom where we have all of our meals for the week. I don’t have a fridge anymore because mine was from the 1950s and finally died a couple of years ago.

Isn’t this a beautiful sight? We bring in our meals on Monday and then just pick what sounds good each day for our 20 minute lunch break.

We both agreed we have never eaten better!

Let me know if you make this and I will tell Erica!

Amy