Healthlinks July/August 2018

www.CharlestonPhysicians.com | www.HealthLinksCharleston.com | 95 Ingredients: • 1 tablespoon olive oil • 1 teaspoon butter • 1 small onion, chopped • 2 cloves garlic, minced • 4 cups peeled and cubed yellow squash • 1 teaspoon kosher salt • 2 Eggs • 1/2 teaspoon freshly ground black pepper • 1/3 cup finely chopped raw almonds • 1 cup shredded colby-Monterey jack cheese, divided • 1/2 cup heavy whipping cream • 1/3 cup coarsely chopped roasted, salted almonds Directions: 1. Preheat oven to 400 degrees F (204 degrees C). 2. Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about three minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about fine minutes. Transfer squash mixture to a large bowl. 3. Mix raw almonds and 1/2 cup colby-Monterey jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining colby-Monterey jack cheese and roasted almonds. 4. Bake in the preheated oven until casserole is golden brown and bubbling: 25 to 30 minutes. Ingredients: • 1/4 cup butter • 1/2 small white onion, finely diced • 3 small zucchinis, diced • 3 ears corn, husks and silk removed • Sea salt to taste • Freshly ground black pepper to taste Directions: 1. Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, one to two minutes. Cook and stir onion in the melted butter until translucent, about five minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about eight minutes. Season with sea salt and pepper. Ingredients: • cooking spray • 1/2 cup bread crumbs • 1/4 cup grated Parmesan cheese • 2 eggs, beaten • 3 zucchinis - ends trimmed, halved, and cut into 1/2-inch strips Directions: 1. Preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. 2. Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl. 3. Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet. 4. Bake zucchini fries in the preheated oven, turning once, until golden and crisp: 20 to 24 minutes. LOW CARB YELLOW SQUASH CASSEROLE FRESH CORN AND ZUCCHINI SAUTE BAKED ZUCCHINI FRIES Source: www.allrecipes.com