Tuesday, July 24, 2012

Courgettes et Tomates

Tomatoes and Zucchini--what says Summer more than these?   They marry together nicely in a variety of dishes, including my new favorite ready-in-minutes lunch that I've been tossing together several days a week lately.

I confess, this is a microwave dish; if you want to be fancy and proper, you can surely cook this in a casserole dish in the oven.  For me, the season is far to short and there's so much I'd rather be doing outdoors.  Nutrient-dense and super easy (not to mention tasty) make this a winning warm weather meal. 


5 ounces freshly grated zucchini (approx 1 cup)
5 ounces fresh tomato, chopped (1 med tomato)
¼ cup quinoa flakes
1 tablespoon freshly chopped thyme
2 tablespoons shredded parmesan cheese
1 tablespoon water
pinch crushed red pepper
pinch kosher or sea salt (I used Hawaiian red)

1 - In microwave safe dish combine all ingredients except cheese. 

2 - Sprinkle cheese on top.

3 - Microwave on High for 2 ½ - 3  minutes or until heated through and bubbly. 

Makes one serving.  Per serving:

nutrition facts