More Recipe Collections
Various Vegetarian Dinners
Stuffed Zucchini, Asparagus Parmesan, Greek Spinach Pie, Ratatouille, Zucchini Fritters, Baked Lentils with Cheese,Perogies, Parmesan Artichokes, Chickpea Curry, Stuffed Portabella, Edamame with Cranberries/ Feta/ Basil
(13 Recipes) Created by PRETTYGIRL112
Recipes in this Collection
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
Carbs: 6.8g | Fat: 3.1g | Fiber: 1.6g | Protein: 6g | Calories: 77.1
Very Good 4.4/5
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
Carbs: 18.6g | Fat: 10.6g | Fiber: 3.9g | Protein: 12.1g | Calories: 202.2
Very Good 4.3/5
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
Carbs: 24.4g | Fat: 9.8g | Fiber: 8.3g | Protein: 9.6g | Calories: 208.8
Very Good 4.7/5