4 Servings 1 lb white sweet potato 450g 8 oz carrots 250 g 8 oz zucchini small, 250 g 1 shallot 2 large garlic cloves 1 red chili 2 tbsp vegetable broth 1 tbsp olive oil optional salt to taste pepper to taste Peel and spiralize sweet potato and carrots. Wash and spiralize zucchinis. Peel…Read More
4 servings 1 cup refrigerated or frozen egg product, thawed or 4 eggs 1/2 cup finely shredded reduced-fat cheddar cheese 2 tablespoons snipped fresh flat-leaf parsley 1/4 teaspoon ground black pepper 1/8 teaspoon salt 2 teaspoons olive oil 12 ounces zucchini, halved lengthwise and sliced 4 green onions, sliced Position a rack in the upper…Read More
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