The famed Miami Beach cardiologist who has helped millions of people worldwide to lose weight and eat healthier with his best-selling South Beach Diet books now addresses the special challenge that can undermine anyones willpower, the irresistible lure of diet-busting dishes at festive occasions. As the more than 20 menus and 150 easy, all-new recipes in this cookbook prove, theres no need to give up favorite holiday and party dishes to stay on the South Beach Diet.
These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 10 (3-piece) servings
2 medium zucchini (about 1 pound)
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/3 cup freshly grated Parmesan cheese
Heat oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks.
Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat.
Transfer zucchini sticks to baking sheet, with a flesh side facing down.
Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.
Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.
Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.
Nutrition at a Glance
Per serving: 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium
