What We Ate: Zucchini Leek Melt

**After leaving my camera on all day, my battery was dead.. I plan on posting pics of these recipes as I continue**

My husband and I are battling with what we eat lately. I am coming off a pregnancy diet and, well to be honest, he is too ;-) We noticed that since we moved to Oregon, that our meat consumption was becoming a little more than we wanted. In an effort to lose some weight, reduce our meat consumption, and eat a healthy diet.. I am going to share some of the recipes I am trying out.

From 1000 Vegetarian Recipes we tried the Zucchini-Leek Melt. It was soooo delicious.

Here you go:
**I was in a pinch and didn't have time to make the melt with brown rice, so I used some homemade pie crust I had in the fridge**

For the pie crust: (makes 2)
1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt

Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute).

With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.

Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.

Serves 4
1 1/2 tablespoons butter
4 cups sliced zucchini
1 cup sliced leeks (white and light green parts only)
3 1/2 cups cooked brown rice (or a pie crust)
1/3 cup grated parmesan cheese
1 1/2 cup shredded swiss cheese

If using pie crust, cook your pie crust at 375 degrees for about 20 minutes before making the melt.

1. preheat oven to 375
2. In a large skillet, melt the butter over medium-high heat. Add the zucchini and leeks and cook, stirring, until crisp- about 2- 3 minutes.
3. In a buttered 9 inch square pan, stir together the brown rice and Parm cheese. Top with zucchini mixture, then sprinkle with Swiss cheese.
OR
in a pie pan (after the pie crust has cooked for 20ish minutes, add the zucchini mixture and top with cheeses). Cook for about 30 minutes at 375 and then Lo broil for 10 minutes.
4. Bake at 25 minutes or until cheese is melted and is heated through.

So delicious!!!!

I made a salad for a side. We are growing lettuce and kale so I used those. radishes, carrots, etc. So yummy!

Happy Eating. Leftovers tomorrow.