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.
INGREDIENTS:
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:
