Zucchini Crust Pizza

Makes one pizza

A delicious way to use that fresh summer produce!

3 cups shredded zucchini
2 eggs
1/3 cup all-purpose flour (or Pamela's All-Purpose Gluten-Free Baking Mix)
1/2 tsp salt
2 cups shredded mozzarella
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup green pepper
1 tsp dried oregano
1/2 tsp dried basil
3 Tbls Parmesan

1. In a bowl, combine zucchini and egg; mix well. Add flour and salt; stir well. Spread onto bottom of greased 12-inch pizza pan.
2. Bake at 450 for 8 minutes or longer until set. Reduce heat to 350. Top with remaining ingredients. Bake for 15-20 minutes or until onion is tender and cheese is melted.

Chick-Peas with Vegetables and Feta Cheese

From The Family Circle Cookbook
Serves 4

This is a very healthy recipe; serve over plain brown rice or Green Rice (recipe under "Potatoes Rice and Grains" label) to form a complete protein with the beans. A great way to use your summer garden veggies.

2 16-oz cans chick-peas (garbanzo beans), drained and rinsed
3/4 cup finely crumbled feta cheese
2 to 3 tsp Dijon mustard
4 medium-size tomatoes
3/4 tsp salt
1/4 tsp pepper
2 tbls olive oil
1 large onion, coarsely chopped
1 large sweet red or yellow pepper, cored, seeded and coarsely chopped
1 1/4 tsp leaf marjoram, crumbled
2 cloves garlic, finely chopped
1 large yellow squash, cut into chunks
1 large zucchini, cut into chunks

1. Preheat oven to moderate (375).
2. Lightly grease shallow 2-quart baking dish, 8x8x2 inches. Add beans, feta, and mustard. Chop 2 of the tomatoes; stir into beans with salt and pepper.
3. Heat 1 tbls oil in large skillet over medium heat. Add onion, sweet pepper and marjoram; saute 5 minutes or until onion is softened. Add garlic; saute 2 minutes. Stir into bean mixture.
4. Heat remaining tbls oil in same skillet. Add yellow squash and zucchini; saute 5 minutes.
5. Meanwhile, seed and shop remaining 2 tomatoes; stir into squash mixture. Spoon over bean mixture. Cover dish with aluminum foil.
6. Bake in preheated moderate oven (375) for 45 minutes.

Rosemary Lentils

This is good for a light lunch or supper.

1 c dried lentils
1 garlic clove, crushed
1 sprig fresh rosemary
1 bay leaf
1 t salt
1 t red wine vinegar
2 t olive oil
black pepper to taste

1. Put lentils, garlic, rosemary, and bay leaf in med. saucepan; cover with cold water by 2 inches (about 5 c water). Bring to a boil. Reduce heat to med. low and partially cover and simmer, stirring occassionally until lentils are tender. About 20 minutes.
2. Drain. Discard garlic, rosemary stem, and bay leaf. Return lentil mix to pan. Stir in salt, vinegar, and oil. Season with pepper. Cover and keep warm until ready to serve.