2 healthy, low-carb fresh veggie dishes of the week!

Below are 2 great, healthy, low carb, fresh veggie recipes for you to try.

Zucchini Medallions – low carb /'-)

* Wash, dry, then slice zucchini into medallions

* Dip in egg bath

* Then coat in a mixture of grated Parmesan cheeses

(Reggiano and Pecorino) and dried oregano, fresh garlic and an eentz of salt.

* Fry in olive oil or Pam. Your choice.

Enjoy your healthy, fabulously fresh, veggie treat with a twist.

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Camp Edwards Zucchini Marinara – or Pasta-free, Low Carb Lasagna - OMG!

* You'll need a large pile of zucchini – I used about 6 pretty big ones – sliced into 1/4th to ½ inch medallions – sauté in olive oil just till their crispness is gone – but NOT to mush. You’re still gonna bake all this in the oven like a lasagna.

Set aside in a big bowl.

* Sauté 2 very large sweet onions because I love cooked onions. Cut them into bits – not too small, not too big, and sauté till almost clear – like Emeril tells ya to do.

Add the onions to the zucchini already in your big bowl.

* 1-2 pounds fresh mushrooms, sliced and sauted lightly in the olive oil – drain off the dark water.

And add to the zucchini and onions.

* You’ll need to use a good amount of fresh or home-canned tomato pasta sauce, but make sure it’s a real good one that’s not too salty.

Pour over the veggies in the big bowl – and the bowl must be large enough to gently stir the mixture up well.

* Season with garlic, salt, pepper, oregano, rosemary – to taste.

* You’ll also need several pounds fresh grated Mozzarella cheese to layer with the veggie mixture like lasagna.

* Olive oil for sautéing the veggies

* one or two 10” X 13” roasting pans lined with foil, sprayed with Pam.

* Layer the zucchini veggie Marinara mixture in the pan first then top with a nice, thick-ish layer of Mozzarella, and lay on another layer of the zucchini mixture and end with a thick layer of Mozzarella on top. Sprinkle with fresh grated Parmesan, BAKE at 350 degrees for at least an hour – you want the veggies to finish cooking and the cheese to get nice and melty.

If you’re concerned with the fat content of the cheese, sub a lower fat Mozzarella and use Pam to sauté all the veggies.

Voila! Now you have a wonderful, healthy, low carb pasta-free, carb-free lasagna.

The reason I make such a large amount is because it takes time, patience and love to make this fresh dish and you will want to freeze single serving portions to have on hand to take to work for lunch or when you come home after a long day and you just want something comforting, but still low carb.

Think of me while you’re enjoying these wonderful dishes!

And if you have any other great, tried and true, tested by you, healthy, low carb dishes - please submit them to me for use in my book.