Free Healthy Recipe - Zucchini, Yoghurt & Rosemary Pots
Low carbohydrate, Low GI
These easy pots make a delicious light supper dish on a weekend when lunch was the main meal of the day. They are light and nutritious and won't weight heavily on the stomach before going to bed.
400 grams zucchini
2 tbsp olive oil
1 large clove garlic
1 stalk rosemary
250 ml goat's yoghurt
1 tsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
¼ cup coarse semolina
Copyright John Paul Urizar
Preheat the oven to 180 degrees Celsius and place a baking tray with boiling water in to stay hot.
Lightly oil individual ramekin dishes. Fill the bottom of each dish with an even distribution of zucchini. Top each dish with the egg mixture and place the ramekins onto the baking tray (the water should come halfway up the sides of each dish). Bake for 30 minutes until top of the sponge is light golden on top.
Note : Semolina is the grain from the endosperm of wheat. Compared to wheat flour it has lower GI (55) and is a terrific alternative in desserts and to thicken sauces.
Makes 4 servings
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