Cheesy Zucchini

Almost every other day we get 'health tips' from the Admin on the Perfect 10 Facebook page; most of these aren't 'tips' so much as advertisements to use the P10 diet and to stay away from other diets; which is a little like preaching to the choir, but whatever works, you know. 

So, I do stay away from those other eating plans - BUT - I do take a look at their recipes, because let's face it, we can use all the ideas we can get.  And like a donkey, we spit out the sticks and eat the hay (old country saying).   So I'll confess that I cruise the low carb and vegetarian recipe sites for inspiration and ideas and so should you!   I like the challenge of saying 'how can I make this the P10 way?' 

So, off the soapbox and onto the recipe, which would be great as either a main course or a side dish.  Especially for those of you who are hip deep in zucchini right now (send me some!).


Cheesy Zucchini
makes 4 servings

4 medium zucchini, washed
2 tablespoons olive oil
4 oz mozzarella cheese, sliced or shredded
2 large tomatoes, seeded and diced
2 tablespoons chopped fresh basil or oregano

Preheat oven to 400 degrees.

Slice each zucchini lengthwise into four strips each.  Brush with oil and place in a baking dish. 

Bake the zucchini in the oven for 10 minutes without letting them get too limp.

Remove the zucchini and top with cheese, tomato and herbs.  Return to oven for 5 minutes or until the cheese melts.  Serve warm.