Slice them on top of a cauliflower pizza? Roast them with zucchini spears? Combine with mushrooms and bake with fish?.

(sorry, my favorite way is raw on spinach salad.

My garden has been prolific this year and I'm eating them every day....).

[I also blanch, peel & freeze for use later - in soups, stews or as marinara sauce- throughout the winter....].

I love to saute tomatoes, zucchini and mushrooms together with some Italian seasoning. Mostly, though, we eat them raw..

Ooooh, tell me about this marinara sauce!!!.

I like slicing them, and putting a spray of olive oil, and some balsamic vinegar on top of them, with salt/pepper. maybe throw a little mozzarella on top of them too for a caprese salad?.

I sometimes (if they're really hard tomatos), grill them with olive oil, salt & pepper..

Or bake them with olive oil, salt/pepper and put a tiny bit of pizza sauce (condiment) on top of each slice, and melt a little mozzarella on top?.

By the way, my doctor was concerned that my potassium was high in a recent test, and we discovered that because I had eaten a plateful of tomatos the night before my blood tests, it raised the potassium levels. FYI in case anyone gets that same test results!.

My marinara is not MF-friendly.

I typically saute garlic & onion in olive oil, add red wine, LOTS of tomatoes (my Marzano are the best for sauce), some oregano & basil, and simmer for a while. Add a heel of parmesan if I have any. Dash of balsamic vinegar..

What I've been doing on Medifast is just making a quick fresh marinara - tomatoes, basil & oregano (fresh - the condiment quantities are huge - don't need very much) and a little salt & pepper, just cook til heated/lightly broken down..

Sounds yummy! Maybe I'll try this with cauli breadsticks!.

Do you have a good marinara recipe? I am dying to make some homemade but can't find a recipe I want to try!.

And I didn't finish the three before asking for the recipe. :-).

This weekend, I could not resist the gorgeous green tomatoesbut all I could think of was cornmeal and frying..

YUM!...but NO, NO, NO!!!.

So I came up with something just as good, if not better. So here is my recipe for stuffed green tomatoes (can be red or yellow as well). It may look complicated but it is super simple. I hope you enjoy......

Ingredients per person: 3 Greens and 1 Snack.

1 small to medium tomato.

1/2 a green or golden zucchini.

Note: Measurements are varied to your tastes and the produce that is available.

114 grams zucchini with 90 grams tomato, hollowed(if on the small side) OR.

85 grams zucchini with 135 grams tomato, hollowed (if medium sized).

Either option equals three greens and one snack.

Parmesan, thyme, parsley, onion or garlic powder.

1 wedge Light Laughing Cow Cheese (swiss, mozzarella, blue, chipotle, cream).

Cut the top off the tomato. Hollow out the tomato, leaving the outer flesh, so that it weighs 90 or 135 grams. (equals 1 green or 1.5 greens respectively) Sprinkle inside of tomato with a tiny bit of salt and splenda. Invert open side down on a paper towel for moisture to drain, about 5 minutes..

Quarter zucchini lengthwise. Scrap out seeds with a spoon. Peeling not necessary. Grate zucchini with a box grater or in a food processor with grating blade. Sprinkle with salt. Let sit in a strainer for 30 minutes for bitter juices to drain.

Saute in olive oil flavored PAM for five minutes on low to medium, sprinkled with either onion or garlic powder. Add the cheese and stir until melted. At the last minute, stir in 1/4 tsp. thyme and 1 tbs. fresh chopped parsley..

Stuff the tomato with the zucchini mixture. Sprinkle with a pinch of parmesan. Spray top with olive oil PAM. Either broil for a minute or two, until the cheese melts OR bake at 400 for 10 minutes..

Serve with a simple grilled chicken breast, fish fillet or lean steak, sprayed with Olive Oil PAM and your favorite spice or herb..

Let me know if you try it..