Healthy Vegetarian Pizza

photo 5

I love Thursday nights because the week is almost over and there is only one day left to work after that and… the weekend is almost here. If I don’t have any work to do ( which does not happen too often, I like to stay home and do nothing… ( well to me, it is nothing. To some of you it may be work:-). I like to go to the gym, play in my kitchen and work on my blog. Today was one of those days;-) FUN! FUN! FUN!!!

So when I called my husband on my way home and asked what he wanted for dinner, and he said pizza, I really welcome the idea because tonite I did not feel like fixing a dinner for me, and a dinner for him… ( I know, selfish…)

So while he had pizza, I had pizza too. Just a bit healthier than those take-out ones:

Vegetarian and Whole Wheat Tortilla Pizza.

Ingredients for 2:

  1. Turn the oven to 400.
  2. Place a silpat on a perforated sheet. Place 2 tortilla on the silpat.
  3. Spoon the tomato sauce over the tortilla and spread it 1
  4. Place the slices zucchini and squash over the tomato 2
  5. Sprinkle the parmesan over the 3
  6. Then sprinkle some basil, rosemary herb blend over the parmesan
  7. Place the pizza into the oven and cook for 8-10 4

Bon Appetit and Happy Cooking!!!

Zucchini Butterfly- Papillon de Courgettes


It is summer, and as such your garden or your grocery store should be filled with cheap but yummy summer vegetables: zucchini, Summer Squash, Corn, Tomatoes…

But what to do with them. Even me who eats lots of vegetables get tired of eating the same vegetable over and over again.

Zucchini is a prime example. How else can you eat it besides grilled, steamed and again grilled???

My sister-in-law makes zucchini muffins. They taste pretty good, but it is not something I want to fix with zucchini.

My sister shared this yummy recipe that make for great sides to any dish. Today I am using fresh zucchini, but you can certainly  substitute zucchini with any other vegetables.

Ingredients for 8, which makes 2 trays of 12 butterfly. 

  • 4 medium-sized zucchini or about 2 lbs of fresh zucchini
  • 4 eggs
  • 3/4 cup of heavy cream, half & half or milk
  • 1 cup of swiss cheese ( optional)
  • 1 tbsp of corn flour
  • 1 tsp of salt
  • 1/2 tsp of thyme, rosemary herb blend 
  1. Turn the oven to 350.
  2. Using a mandoline, or a hand grater, grate the zucchini and fill a bowl with them.
  3. Add to it, 4 eggs, 1 tbsp of corn flour, 1 tsp of salt, 1/2 tsp of thyme, and mix 1
  4. Scoop this content in the mold or container of your choice. Today i used the butterfly mold  (on special this month), but your could use a big muffin tray or even bake the whole thing in one big mold such as the sunflower 2
  5. Cook for 30 minutes in small container, and 60 minutes in a large one.
  6. Serve those yummy butterflies with a dinner of your choice. Et voila!!!photo 3

Bon Appetit and Happy Cooking!!!

A Very Healthy Side: Zucchini Spaghetti.

One of my favorite blogger from Les Gourmandides D’Isa posted a recipe on Zucchini Spaghetti a la carbonara. I used to love, love my pasta Carbonara. Today I won’t eat it because I avoid any kind of starch, and also because the sauce, made out of cream and parmesan cheese, is too hard of my stomach.  I really loved the idea though! Having zucchini as pasta would really make this meal much more healthy! I guess I need to give it a try on my family…

While I entertained the idea to serve that dish to my family, I decided to fix them   the traditional recipe of the pasta a la carbonara while I made myself this dish instead.

Ingredients for 2:

  • 2 medium-sized zucchini but narrow ones.
  • 1 tbsp of truffle oil
  • shaved parmesan or romano, or aged Emmenthal
  • sea salt

With a grater or mandoline, grate the zucchini on its side until you reach the center of the zucchini. Turn the zucchini and grate the other side. Repeat until you have grated all sides of the zucchini and there is nothing left of the zucchini. Repeat this process with all the zucchini. Place the grated zucchini in the large round mold, cover the mold with the octogonal silpat and microwave for 4 minutes or until the zucchini are cooked through but still a bit firm. Add 2 tbsp of truffle oil, 1/4 tsp of sea salt and toss. Eat as it, or shave some cheese over it and devour! Yum!!!

Bon Appetit and Happy Cooking!!!

Oven Roasted Squash and Zucchini

I know, I know, this recipe is not a fall recipe but it is such a simple recipe that I wanted to share it with you. If you are at loss about what to fix, but still want to eat healthy, why don’t you oven roast your vegetables. You can prepare anything. Most vegetables will cook at 400 for 8 minutes unless they are denser like root vegetables ( potatoes, parsnips, butternut squash…). Yu can oven roast brocoli, cauliflower… really anything you see in the store. In fact you could also roast fruits amid vegetables. Today I fixed squash and zucchini roasted in the oven.

Ingredients for 4: 2 medium-sized zucchinis and 2 medium-sized summer squashs sliced thinly in disks, salt, pepper, 1 Tbsp of olive oil, herbs such as Herbes de Provence, 1/3- 1/2 cup of grated parmesan.

Rinse your vegetables and slice them thinly in narrow disks. Place the vegetables in a large bowl. Drizzle the olive oil over it, sprinkle 1/8 tsp of salt, 1/16 tsp of pepper, and 1/2 tbsp of seasoning. Lay the vegetables flat on a silpat and cook in an already warm oven at 400 for 8 minutes. Et voila!

Bon Appetit and Happy Cooking!!!

A Summer Vegetable Side: Ratatouille.

If you have a few squashes, zucchinis and tomatoes left in your fridge, you can make a quick yummy side: Ratatouille. Now your man is probably not going to like it. I know… even in France very few men like ratatouille but ladies if you like vegetables, you will love this side!!! Even if no-one here eats it, I will eat it for lunch and dinner until it is all gone. I love to eat it cold as a side to a grilled meat or scrambled eggs, or warm over fresh pasta and grated parmesan.

Ingredients: 4 tbsp of olive oil, 2 medium sized yellow onions, 2- 3 bell peppers diced ( not green), 2 eggplants cubed, 3 zucchinis cubed, 3 yellow squashes cubed, 4-6 tomatoes peeled and diced, 2 tbsp of fresh basil chopped, 2 tbsp of fresh parsley chopped, 1 tbsp of fresh oregano chopped, 1/2 tsp of salt, 1/4 tsp of fresh back pepper.

In a large stockpot, warm up the olive oil and saute the yellow onions until they are becoming golden and soft. Add the bell peppers and saute them. Stir regularly to prevent scorching. Add the 1/2 of the tomatoes, and stir. Add zucchinis and squashes and eggplants and saute them. Stir well. Add the rest of the tomatoes. Bring to boil. Add salt, pepper and the herbs and stir. Lower the temperature and let it simmer for 2-3 hours until the vegetables have somewhat “melted” and lost their shapes. Eat warm as a vegetables or cold with a yummy omelet. Yum!

Zucchini and Squash Tagliatelle

I love vegetables, but it is difficult to find recipes that are fun and light. I had seen a salad of thin strip of squash and zucchini,  and that’s where I got the idea of cutting them in thin strips, and serving them as tagliatelle. That was a good light substitution for real pasta… since I don’t eat pasta;-)

Ingredients for 2: 2 small zucchinis and 2 small yellow squash, 1 tbsp of butter, 1 tsp of fresh mint, salt and pepper to taste.

With a vegetable peeler, slice the zucchinis and the squash into thin long strips. Place them in the large round flexiform, top with the octogonal silpat and microwave for 2 minutes. Once the vegetables are cooked, turn the stove to medium heat, and place  1 tbsp of butter in a frying pan. When the butter is starting to sizzle, drop the vegetables, and quickly stir them. Season with salt and pepper and add the chopped mint and EAT! Yummy… it is so light….I highly recommend you try!

Bon Appetit and Happy Cooking!!!