Tag Archives: ricotta

Sweet Corn Stuffed Summer Squash

Once the sweet corn and summer squash start appearing in the grocery store, you know it isn’t long until it’s in the garden and markets also! This is one of my favorite go-tos for dinner when running short on time and wanting to eat fresh and light.

Sweet Corn Stuffed Summer Squash

6 skinny summer squashes (zucchini works too!)
2 cups low fat ricotta cheese
1 cup fresh sweet corn, steamed and cut off the cob
1/4 cup basil leaves, cut into thin strips
1/4 cup mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees.

Wash squash then cut in half lengthwise. Using a teaspoon, gently scrape down the middle of the squash removing the seeds and a bit of flesh. You want to create a pocket to hold the filling.

Combine remaining ingredients in a large mixing bowl, then season to taste. Gently pack filling into squash. Place squash halves in 9×13 baking dish and bake uncovered for 15-20 minutes.



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The Meatless/Bunless Healthy Burger

Based on 101 Cookbooks‘ Ultimate Veggie Burger Recipe, my version of a garbanzo bean burger sandwich is the perfect lunch when in need of a light and nourishing lunch. I’ve made a couple of different versions and the recipe below always seems to be the best!

The Meatless/Bunless Healthy Burger!
makes four

1 can garbanzo beans, drained
2 large eggs
1/2 tsp sea salt

1 tsp minced garlic
3 tbsp basil leaves, finely chopped
1/2 red onion, chopped
Zest from 1 lemon
1/2 cup alfalfa sprouts
1/2 cup bread crumbs (preferably fresh)
1 tbsp olive oil for “frying”

For the toppings:
1 very ripe tomato, sliced
1/2 cup ricotta cheese
1/2 cup sprouts

Combine the garbanzo beans, eggs, garlic and salt in a food processor. Blend just a few seconds. You want the garbanzo beans to still be quite chunky. Pour into a medium-sized mixing bowl and add red onion, basil leaves, lemon zest and alfalfa sprouts. Use your hands to combine. Add bread crumbs and let mixture sit for about 5-10 minutes (the bread crumbs will sop up a bit of the moisture).

Form the mixture into 4 patties (about 1.5″ thick). Heat a non-stick griddle or frying pan and olive oil over medium heat. Place patties on griddle and cover. Cook for about 6-8 minutes on each side or until perfectly crisp.

Slice in half to create the “bun” then fill with sliced tomatoes, ricotta and sprouts.


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