Zucchini Skillet and Baked Sweet Potato Fries

Zucchini Skillet

Ingredients

• 4 cups Medium zucchinis sliced
• 1/4 tsp salt
• 6 eggs
• 1/4 Cup
• 1 Cup roasted red peppers tightly packed (111g) (patted dry with a paper towel)
• 1/2 Cup Plain-Non fat Greek yogurt
• 1/4 Cup Red onion roughly chopped
• 1 Tbsp
• Generous pinch of pepper and salt
• 2 teaspoons thyme
• 3 Cups Roughly chopped fresh spinach firmly packed
• 1 14 oz Can Quartered artichokes packed in water drained and roughly chopped (patted dry with a paper towel)
• 3 tablespoons nutritional yeast or Parmesan

Directions

1. Preheat oven to 375 degrees and grease a cast iron skillet with olive oil to coat. Set aside.
2. Place the zucchini slices into a large colander set over a large bowl and sprinkle with salt, tossing around to get the salt on all the noodles. Let the zucchini stand for about 20 minutes, tossing occasionally, so they release some of their water.
3. Combine ¼ tsp salt, eggs, roughly chopped basil, sliced red peppers, Greek yogurt, red onion, garlic and pepper into a food processor or blender and blend until smooth and liquid. Pour into a very large bowl.
4. Squeeze out as much of the moisture from the zucchini noodles as you can, and lay them flat on a paper towel. Using another paper towel, press out as much of the water as you can and then transfer the zucchini noodles into the bowl with the red pepper sauce mixture.
5. Add in the chopped spinach, artichokes and nutritional yeast and toss until well mixed.
6. Transfer the mixture into the prepared cast iron skillet and press down until flat and even.
7. Bake until it feels set, about 45-50 minutes. Then, turn your oven to HIGH broil and broil until the top if golden brown, about 3-4 minutes.
8. Let sit for 30 minutes to cool, and so that any excess moisture that may be sitting at the bottom of the pan can be re-absorbed.
9. Serve with Baked Sweet Potato Fries and Salad.

Baked Sweet Potato Fries

Ingredients

• 2 large sweet potatoes, sliced into ½ inch thick wedges
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground pepper
• 2 tablespoons canola oil

Directions

1. Use preheated oven from the Zucchini Skillet from above
2. Place sliced sweet potatoes and canola oil in large bowl, toss lightly. Sprinkle with salt, pepper, garlic powder and paprika.
3. Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
4. Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes.