1/2 cup zucchini sliced and quartered
1/2 cup corn
1 tsp dill leaves
1 bay leaf
1 egg
2 tsp cornmeal
dash cayenne
Salt and pepper to taste
Directions:
Boil zucchini and bay leaf for 15 minutes. Drain. Stir with dill, corn, egg, and spices. Pour into a small baking dish (I used a glass ramekin). Top with the cornmeal. Bake at 400 for 20 minutes or until the cornmeal forms a crust and the egg is cooked.
**For a complete meal, serve with 1 cup vegetable (carrot, green beans, peas), 2 ounce of protein (tofu, black beans), and 1 grain (tortilla chips).
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