SPINACH ZUCCHINI CASSEROLE
1 (28-ounce) can diced tomatoes or 3-4 large tomatoes + 1 (8-ounce) can tomato
sauce*
2 cloves garlic
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1 tsp salt
2-3 medium zucchini, sliced into 1/2" rounds
3 cups packed fresh spinach, stems removed
1 cup sliced onion
Cooked brown rice, lentils, or quinoa
Preheat oven to 350°F. If using canned tomatoes, pour tomatoes into small saucepan, and
add garlic, basil, oregano, parsley, and salt. Simmer about 10 minutes. While
sauce is cooking, prepare vegetables. Use an olive-oil spray to lightly coat a
9x13 casserole dish (or simply rub bottom with olive oil). Place zucchini rounds
on bottom of dish, stacking extra rounds to make a second layer, if needed.
Spread spinach leaves and onion slices on top of zucchini. When sauce is done,
pour sauce over all, making sure vegetables are coated with tomatoes and their
juice.
If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix
tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour
sauce over all.
Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked
brown rice, lentils, or quinoa.
EASY VEGGIE BAKE
Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions
and tomatoes at 350 for 45 minutes.
Savory Bean and Spinach Soup
Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
6 cups coarsely chopped fresh spinach or kale leaves
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale .
1 (28-ounce) can diced tomatoes or 3-4 large tomatoes + 1 (8-ounce) can tomato
sauce*
2 cloves garlic
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1 tsp salt
2-3 medium zucchini, sliced into 1/2" rounds
3 cups packed fresh spinach, stems removed
1 cup sliced onion
Cooked brown rice, lentils, or quinoa
Preheat oven to 350°F. If using canned tomatoes, pour tomatoes into small saucepan, and
add garlic, basil, oregano, parsley, and salt. Simmer about 10 minutes. While
sauce is cooking, prepare vegetables. Use an olive-oil spray to lightly coat a
9x13 casserole dish (or simply rub bottom with olive oil). Place zucchini rounds
on bottom of dish, stacking extra rounds to make a second layer, if needed.
Spread spinach leaves and onion slices on top of zucchini. When sauce is done,
pour sauce over all, making sure vegetables are coated with tomatoes and their
juice.
If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix
tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour
sauce over all.
Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked
brown rice, lentils, or quinoa.
EASY VEGGIE BAKE
Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions
and tomatoes at 350 for 45 minutes.
Savory Bean and Spinach Soup
Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
6 cups coarsely chopped fresh spinach or kale leaves
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale .