In lieu of salad…


I didn’t feel like making a salad last nite, but I do try to make us something each day composed of something that grew in the ground. I had nifty leftover roasted tomatoes from our pizza night last weekend and decided to use them on a roasted zucchini. 

I split and seeded the zucchini and put in a 425 oven for about 40 minutes with some olive oil and salt and pepper. Once it was soft through, I added the leftover tomatoes and a skim of ricotta and popped it back in the oven for about 15 minutes. I topped them with sunflower sprouts. I like them better than bean sprouts, not as risky for food borne illness issues, and all the antioxidant bennies!

You could also top with another favorite of the Hubs and add some peppery arugula!

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