I’m all about increasing our veggie consumption without having to try too hard, which is why I love this twist on Spaghetti and Meatballs!
If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I’ve even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! This recipe below is inspired by one of our favorite restaurant meals – that actually included a pork chop as well – in France. And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).
Get ready to turn plain old zucchini into something fabulous! Even my picky 4-year-old, who has never voluntarily eaten zucchini in her life, couldn’t get enough of these “chips” tonight. I was across the table trying to hold in my excitement (and shock) as she was busy chowing down. This might just be the perfect way to introduce zucchini to a child that’s never had it before, and it could even work on those picky husbands too! After your child gets a good “first impression” of this veggie he/she might be willing to try it other ways as well. And don’t feel like you need to go “light” on the olive oil when you are making this recipe. Some unrefined natural fats can be a good addition to your diet. For more info on oils check out our post entitled “Mini-Pledge Week 10: No Refined Oils.