1 cup long-grain white rice 2 cups low-sodium chicken broth 1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand) 1 cup shredded sharp cheddar cheese teaspoon garlic powder Salt and pepper, to taste
Chocolate Chip Zucchini Bread: Got extra zucchini on your hands? This moist and cake-like chocolate chip zucchini bread is the perfect way to sneak in some extra veggies while still enjoying a sweet treat.
Parmesan Squash Bake 2 medium zucchini 2 medium butternut/summer squash 1 medium sweet yellow onion, diced c. grated parmesan extra virgin olive oil, divided 2 cloves garlic, minced sea salt to taste Parmesan, squash and zucchini bake
Springtime Spaghetti Carbonara NYT Cooking: This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond.