Ingredients:
● 1 tsp. butter
● 1 clove garlic ; minced
● 1/2 cup coarsely shredded carrot ; (1 small)
● 2 cups chicken broth
● 1 cup uncooked orzo pasta ; (6 oz)
● 1 1/2 cups thinly sliced fresh spinach
● 2 tbsp. freshly grated Parmesan cheese
● 1 tbsp. fresh or 1 tsp dried basil leaves
● Salt ; and pepper to taste


Directions:
Melt butter in a three-quart saucepan over medium heat. Cook garlic and carrot in butter about two minutes, stirring occasionally, until the carrot is tender.
Stir in broth, pasta and spinach. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until broth is absorbed. Stir in remaining ingredients before serving.


A 10-ounce package of frozen chopped spinach, thawed and squeezed to drain, can be substituted for the fresh spinach.

Ingredients:
● 3 medium Zucchini ; ends trimmed and grated
● 2 cups Cheddar ; shredded
● 3 large Egg ; beaten
● 1/2 cups Bread
● 1/4 tsp. Dry oregano
● 1/4 tsp. Dry basil
● 1/4 tsp. Dry parsley flakes
● salt ; to taste
● Pepper ; to taste


Directions:
Mix all ingredients by hand in a large bowl. Use as much of the bread crumbs as you need so the mixture is moist but not too wet. (Depends how big your zucchini’s are).

Ingredients:
● 1/2 c. Italian-seasoned breadcrumbs
● 3 Tbsp. grated Parmesan
● 1/4 tsp. pepper
● 3 c. thinly sliced zucchini ; (about 1 lb.)
● 2 egg whites ; lightly beaten
● cooking ; spray


Directions:
Preheat oven to 450 degrees. Combine breadcrumbs,Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture.Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15min. Turn zucchini over; bake an additional 10-15 min. or until outside is crispy and browned.


***Baking time might be a bit long check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Ingredients:
● 4 zucchini, cut in half lengthwise
● 1/4 cup chopped onion
● 1 clove garlic ; minced
● 1/2 cup breadcrumbs
● olive ; oil
● 1/2 cup shredded mozzarella cheese
● 1 tsp. salt
● parmesan ; cheese


Directions:
Scoop out the pulp of the zucchini. Brush the zucchinis with olive oil and set aside. Saute the onion, pulp and garlic. Add the breadcrumbs and salt and cook until golden brown. Mix in the cheese and stuff it back in the zucchinis. Sprinkle with parmesan cheese and grill until the zucchini is tender.