stuffed zucchini boats

Submitted by SAKISMOM1

Yummy asparagus baked with Parmasean and olive oil

Submitted by JITTABUG118

This is a fantastic, easy filling that can be cooked and eaten without a crust at all, or is fantastic in any type of crust (though phyllo is the traditional choice). It is deliciously tangy, slightly firm, and moist but not enough to make any crust soggy. This is great for any meal or as a side dish or appetizer, with or without crust. (The butter is optional and adds 1/3 tsp butter per 1/2 cup serving. It can be dropped or reduced, as desired, but it is not included in the nutritional info.) Makes about 8 cups total, 1/2 cup per serving.

Submitted by WAIT4IT

Great low-fat, low-carb side dish OR entree

Submitted by DILBERTA

Oven fried italian zucchini patties, perfect for zucchini fresh from the garden!

Submitted by MEGMUFFIN

Lentils slow baked with a variety of vegetables. Cheese on top. One dish recipe.

Submitted by LNLISA

A heathier twist on this Ukrainian favourite.

Submitted by LYDIA_INCANADA

I usually serve these as an appetizer, over a plate of spaghetti or eat them in a sandwich. They are perfect meatball replacements for vegetarians

Submitted by DISORDR5

Fiber, Protein, and Filling...We have this one a lot, good with rice.

Submitted by WYLDFLOWERS

All the flavor of bruschetta, in a mushroom!

Submitted by CHEF_MEG

This is a Whole Foods Market recipe I found recently. This particular version includes my modifications. I like to eat this with a greek seasoned grilled chicken breast or a grilled chicken breast marinated in balsamic vinegairette.

Submitted by BUNKERBABE

This recipe is part of "The SparkPeople Cookbook." Order your copy today! This was an excellent member-submitted recipe that required very few tweaks to improve its healthy profile.

Submitted by CHEF_MEG

Easy to make! A simple "stew" of chickpeas served over couscous makes an easy and delicious dinner, high in protein and healthy fat, and low in calories!

Submitted by CASSIEWEAVER1