Creamy Polenta with Sautéed Mushrooms
Soft, creamy polenta serves as a comforting base for earthy sautéed mushrooms and fresh herbs. A simple, elegant meal that feels both rustic and indulgent.
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Crispy Zucchini Parmesan and a light salad - a gut-friendly, homestyle comfort food for dinner.

Tender zucchini slices baked in a rich marinara sauce, layered with crispy breadcrumbs, melted mozzarella, and sharp Parmesan cheese. A lighter, vegetarian take on a classic Italian-American comfort food, perfect for a weeknight dinner.
Serving size: 1 portion

A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
Serving size: 2 cups
Soft, creamy polenta serves as a comforting base for earthy sautéed mushrooms and fresh herbs. A simple, elegant meal that feels both rustic and indulgent.

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A simple yet elegant pasta dish designed for kidney health, featuring white pasta tossed with aromatic garlic, heart-healthy olive oil, and colorful, low-potassium bell peppers.

A light and flavorful pasta dish that is naturally low in protein. White pasta is tossed with sautéed bell peppers, carrots, and zucchini in a simple garlic and olive oil sauce.

A simple, vibrant pasta dish that is lower in protein, making it an excellent choice for days when you need to conserve your protein allowance. Sautéed low-potassium vegetables add flavor and nutrients.
Crispy Zucchini Parmesan and a light salad - a gut-friendly, homestyle comfort food for dinner.
This italian_american dish is perfect for dinner. With 818.95 calories and 33.66g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup. Slice the zucchini into uniform 1/4-inch thick rounds.
Set up a three-stage breading station. In a shallow dish, whisk the eggs. In a second shallow dish, combine the panko breadcrumbs, 1/2 cup of the grated Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix thoroughly.
Bread the zucchini. Working one slice at a time, dip a zucchini round into the whisked egg, allowing any excess to drip off. Then, press it firmly into the breadcrumb mixture, ensuring both sides are well-coated. Place the breaded slice on the prepared baking sheet.
Arrange the breaded zucchini in a single, non-overlapping layer on the baking sheets. Drizzle lightly with olive oil or use an oil spray. Bake for 18-20 minutes, flipping halfway through, until the coating is golden brown and crispy.
Assemble the casserole. Reduce the oven temperature to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Bake uncovered for 20-25 minutes, until the sauce is hot and bubbly and the cheese is fully melted and lightly browned in spots.
Rest before serving. Remove from the oven and let the Zucchini Parmesan rest for 10-15 minutes. This step is crucial as it allows the layers to set, making it much easier to slice and serve. Garnish with fresh chopped basil just before serving.
Prepare the Vegetables (10 minutes)
Combine the Salad Base (2 minutes)
Dress and Serve (3 minutes)