You all know the drill…you are tired, nothing sounds good, you don’t have the time…YES you do!!! A few healthy ingredients and you can whip this up and have it for leftovers too!!! This dish is like a casserole…can be eaten hot or cold…served along with a salad or steamed vegetables! High in protein, nutrient dense and yummy!

                                   ZUCCHINI EGG BAKE        by, Gina Gilbert-Green

Ingredients: 1/2 lb ground meat (I use either bison or grass fed ground beef, or turkey)

4 Tablespoons butter (I use coconut oil or ghee)

1/4 cup finely chopped yellow onion (I use 1 whole yellow onion)

2 lbs zucchini, grated (I chop zucchini into bite size pieces and saute’ w/ coconut oil and onion)

3 eggs beaten ( I add more protein by using 1 full cup eggwhites and 1 egg)

1/3 cup grated Parmigiano/Romano cheese ( I use Romano)

SERVINGS 4-6

Instructions: Preheat oven to 350F. In saute’ pan, melt butter (coconut oil) and add onion and zucchini. Saute’ until tender, 5-7 minutes. Put zucchini in a colander to drain off excess liquid. Add ground meat to saute’ pan and saute’ until just cooked. Combine meat and zucchini and season to taste (I use celtic Sea Salt, Pepper and BRAGG organic sprinkle/24 hebs and spices seasoning) Add eggs/egg whites, mix well and por into 8×8 square pan.

*IF you use the full cup of egg whites you may want to use a bigger baking dish (I use a 3 QT Ovenware baking dish) or a larger casserole dish. Sprinkle Romano cheese evenly over top. Bake uncovered 35-40 minutes. Great served with Trader Joe’s Chipotle Salsa on top!!! ENJOY;)

Recipe taken from my FAVORITE cookbook, The Primal Blueprint

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