Tag Archives: zucchini

recipe, vegetables

Vegetable Pizza with Zucchini Crust

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Here is a new twist on veggie pizza! I just made this over last weekend and it was a success! I suggest eating it in the first day or two… 3 days it is a little mushy and no longer looks as appetizing. 😀 Haha!

Vegetable Pizza with Zucchini Crust

Veggie Pizza

(I doubled the recipe to make it fit this jelly roll pan)

4 cups shredded raw zucchini

1/2 tsp salt

1 egg beaten well

1 TBSP nutritional yeast

Heat oven to 350 degrees. Shred the zucchini and sprinkle salt over it. Mix well. Let it sit a few minutes. Pour the beaten egg over it and mix well. Add nutritional yeast and mix well. Pour into a greased 9×13 baking dish and spread it out thinly. Bake for 20-30 minutes or till the zucchini looks a little toasted and the crust has “set up”. (Baking time may vary depending on your oven). Let crust cool while you make a batch of Homemade Hummus.

Filling: Homemade Hummus or prepared pesto.

When crust is cooled, spread with 1/2 -2/3 cup of hummus. It should be 1/4 inch thick or a little more.  In the picture above, I used half hummus and a 5 ounce jar of prepared pesto. So you will only need a half jar (2.5 ounces) of pesto for this recipe!

Topping: Half a bag of shredded Power Blend Superfoods or 5 ounces of your own chopped veggies. Sprinkle over the hummus and press the raw veggies down a little to make them stick better.

Superfood Blend

Serve immediately. Refrigerate leftovers and eat the next day.

Cheers to a new recipe! :)

~Coach Shannon

meats, vegetables

Spaghetti with flair

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Spaghetti With Flair

By: Shannon Beeghley, LPN, NS, CHHC

1 pound of hamburger, thawed

1/2 medium onion, chopped

1  (14.5 oz) can of diced tomatoes with basil, garlic and oregano

1 (6 oz) can of tomato paste

1/2 to 1 cup water

1 tsp garlic powder

1/2 cup celery, chopped

1 medium slim zucchini, quartered and sliced

Add salt and pepper if desired.

Cooked spaghetti noodles

Fry the hamburger and onion together till the meat is brown. Drain excess fat. In a food processor or blender, put the tomatoes, tomato paste and water. Blend well. Add to the meat. Stir in the garlic powder. Add the celery and zucchini. Add more water if needed. Let simmer on medium heat till the veggies are tender crisp. (or simmer to desired tenderness).

Serve on a bed of cooked zucchini noodles. Top with 2 tablespoons of freshly shredded mozzarella cheese.  YUM!

snacks, vegetables

Shannon’s Fresh Salsa

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Fresh Salsa
Fresh Salsa

By: Shannon Beeghley, LPN, NS, CHHC

4 medium ripe tomatoes, diced (or you can use 2 (16oz) cans of diced tomatoes, drained)

1 pint black beans, rinsed & drained (or one (16 oz) store bought can)

1 cup of fresh cut sweet corn (or use 1 (16oz) can of cut sweet corn, drained)

1 small onion, chopped

Fresh cilantro to taste, chopped as fine as you desire

1 cup zucchini, chopped

1 cup  yellow squash, chopped

2 large carrots, chopped

1 medium cucumber, chopped

1 large green bell pepper, chopped

1 teaspoon garlic salt (or garlic powder)

2 teaspoons dried dill weed

4 Tablespoons lemon juice

4 Tablespoons lime juice

4 Tablespoons organic apple cider vinegar (with the mother)

Any other variety of beans added are optional (kidney, garbanzo, great northern, etc)

Mix all together. Let it sit and marinate in the refrigerator a couple hours to blend the flavors. If you like spicy heat, add your own amount of chopped jalepenos. Serve with tortilla chips, as an addition to your lettuce salad, on tacos or burritos, or on a “straw hat” meal. The possibilities are endless! 😀