Courtesy of:
Raquel Pereira MS RD LD
Ingredients:
- 2 zucchinis
- 2 tomatoes
- 2 tbsp olive oil
- 1 tsp dill (or basil)
- 1 tsp salt
- 1 tsp black pepper
- 2 cups vegetable broth
- 2 cups of water
- 1 cup shredded mozzarella cheese
- ½ lemon, juice squeezed
Directions:
- Slice the zucchini and the tomatoes (1/2 inch thick).
- Heat the oil with the dill, salt and black pepper.
- Add the zucchini and tomatoes and cover to cook in medium heat for 5 to 10 minutes.
- Blend this vegetable mixture with the vegetable broth in blender until smooth.
- Return it to the pan and heat it up again, adding the water and the cheese, let it cook for 5 to 10 minutes. Add the lemon juice last. Serve it warm.
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Exchanges
per Serving 
1 vegetable
1 medium-fat meat
1 fat
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