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?
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
Heat oil in a large non-stick skillet
Add onion until golden
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!