The Sexy Forever Recipe Bible (66 page)

Remove the stuffing from the heat and place in a mixing bowl. Add the eggs and mix thoroughly with your hands.

Rub the inside of a shallow baking dish with olive oil. Fill the tomatoes with equal parts of the stuffing. Top each tomato with Parmesan cheese, the rest of the thyme, a sprinkling of salt and pepper, and a drizzle of olive oil. Bake for 35 minutes or until the tomatoes are soft to the touch, basting occasionally with the pan juices. (If the juices evaporate too quickly, add a little water to the bottom of the pan.)

Spoon the pan juices over the stuffed tomatoes and serve immediately.

SERVES 6

broiled tomatoes

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 ripe tomatoes

2 tablespoons olive oil

Sea salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese

1 teaspoon dried thyme

Slice the tomatoes in half crosswise. Place the tomatoes on a baking sheet, cut side up. Pour oil over the tomatoes. Sprinkle with salt, pepper, Parmesan cheese, and thyme. Broil for 5 minutes, or until the topping gets golden brown and bubbly. Serve immediately.

SERVES 4

stuffed zucchini

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 medium zucchini, about 2 inches in diameter

2 tablespoons olive oil

1 medium onion, chopped

1 red bell pepper, cored, seeded, and chopped

3 garlic cloves, minced

Sea salt and freshly ground black pepper

Pinch of red pepper flakes (optional)

1 teaspoon dried oregano

2 large eggs

1 tablespoon freshly grated Parmesan cheese

1 teaspoon chopped fresh thyme leaves

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil. Parboil the zucchini for 5 minutes, then remove from the water and let cool. Slice the zucchini in half lengthwise and scoop out the insides, creating a cavity to hold the stuffing. Reserve the zucchini insides in a medium bowl.

Heat a medium sauté pan over high heat. Add the olive oil, onion, and red pepper. Sauté until the onion is transparent and the pepper is soft and slightly browned, about 5 minutes. Add the garlic and sauté 1 minute longer. Remove from the heat and add to the reserved zucchini. Season with salt, pepper, red pepper flakes, if using, and oregano. Beat the eggs and stir them into the mixture, mashing the zucchini well.

Fill the zucchini shells with equal parts of the stuffing. Sprinkle with Parmesan cheese, black pepper, and thyme. Place in an ungreased shallow baking dish and bake for 35 minutes, until the stuffing is golden brown and bubbly. Serve 2 per person.

SERVES 6

zucchini noodles

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

12 zucchini, about 1½ inches in diameter

2 tablespoons olive oil

Sea salt and freshly ground black pepper

With a good potato peeler, create zucchini “noodles” by starting at the top of the zucchini and peeling wide ribbons down the length of each. Continue making ribbons as you turn the zucchini to get all the green part off first. When the center portion becomes too thin, set it aside and start a new zucchini. (Use the leftover centers in soups or salads.)

Heat a large skillet on medium-high heat. Add the olive oil and the zucchini noodles. Sauté the noodles for 2 to 3 minutes. Season with salt and pepper.