Zucchini Skillet

The gardens are in full harvest now, and if your kitchen is like mine, you've got fresh zucchini in your fridge about every three to four days. I used to think it was only good in baked goods (zucchini spice bars, zucchini bread, chocolate zucchini cake with mint frosting...). Turns out it's delicious in main dishes as well.

I can not take credit for this masterpiece. My good friend Kelly was kind enough to pass this one on to me. What made me want to try it the most was how animated her husband became when she mentioned the dish. Most men don't get easily excited about vegetables, so I knew this one was going to be good. The result? "Good" is an understatement! "Amazing" might be closer. Plus, the longer we talked about the dish the more versatile it became. The dish didn't really have a name or a specific recipe; you just use what you have on hand. The following recipe is how I made it... feel free to add or subtract as your produce drawer allows.

Zucchini Skillet

1/2 lb. bacon, chopped

1 medium onion, rough chopped

2 cloves garlic, minced

2 medium zucchini, quartered and cut into chunks

2 packages whole mushrooms, quartered

1 can diced tomatoes, mostly drained

1 1/2 c. finely shredded mozzarella

In a large, deep skillet, cook bacon until crisp. Remove half of the grease. Add the onion and garlic to the pan until soft. Add the mushrooms and zucchini. Saute vegetables until crisp-tender (add back 1 T. of bacon grease if necessary). Stir in tomatoes and cook until vegetables are tender. Sprinkle with cheese and cook to melt just before serving.

Notes: Kelly mentioned that she uses the above preparation for a side dish. You could easily make it the main dish by omitting the bacon (and using olive or canola oil for the sauteing), adding a grilled, sliced chicken breast, and serving it over cooked pasta. You can substitute the canned tomatoes for fresh diced or cherry tomatoes. You could even use parmesan instead of mozzarella. Personally, the underlying smokiness from the bacon is what makes the dish.

Yield: 8 servings (5 P+)

Italian Lentil Soup

The challenge at WW this week is to eat ONE meatless meal. I joked about it at my table and tried to forget about it as I walked through the door on the way out with an over the shoulder comment like, "I'm definitely a carnivore." Then I stumbled across this recipe in my Taste of Home: Healthy Cooking magazine. I had all of the ingredients on hand, so I figured why not? Turns out that it is a hearty meal and filling for a low points value. We've got some cooler nights coming with the onset of fall in the Northland, so this soup just might be a welcome addition to your autumn repertoire.

Italian Lentil Soup

1 medium onion, chopped

2 cloves garlic, minced

1 T. olive oil

3 1/4 c. water

1 can (14 oz.) vegetable broth

1 c. dried lentils, picked over and rinsed

3 medium carrots, sliced thin

1 small green pepper, chopped

1 t. dried oregano

1/2 t. dried basil

1/4 t. crushed red pepper flakes

1 can (14 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 T. lemon juice

2 c. prepared brown rice, optional

In a dutch oven, saute onion and garlic until tender. Add water, broth, lentils, carrot, green pepper, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Stir in tomatoes, tomato paste, and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes longer, or until lentils are tender. To serve, place 1/3 c. rice in the bottom of bowl and ladle soup over top.

Yield: 6 (1 1/3 c.) servings (4 P+ without rice; 6 P+ with rice)