Baked Parmesan Zucchini

IMG_2174Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

INGREDIENTS:

  • 4 zucchini, quartered lengthwise (as you can tell I cut the zucchini n slices)
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a cooling rack with non-stick spray and place on a baking sheet; set aside.  (I put olive oil in a glass baking casserole, then added the breaded zucchini and mixed it all up with the olive oil, adding a little more olive oil on top.)
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Note:  These were soooo good that I at them all in one serving.  (I halved the recipe because I only had 2 zucchinis.

Adapted from Cooking Classy and iFOODreal.


 

Broccoli Cheddar Bites

broccoli-cheddar-bites-vertical-a-1200

These bites can be eaten as a snack or with any meal.

1 large bunch of broccoli florets
2 eggs, lightly beaten
**1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

*Substitution
1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply recipes.com.  I have altered the recipe.

 

 

 

 

 

 

 

 

 

 

Eggplant Parm Bites

I really enjoyed these eggplant parm bites – a change from making my usual eggplant parmesan.

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2 cups vegetable or peanut oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
2 eggs, lightly beaten
1 1/2 cups bread crumbs (I used Panko flakes)
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped fresh parsley for garnish
coarse salt  (for finishing)
1 cup marinara sauce for dippng

In a small pot, heat 3 inches of oil until it reads 350F on a thermometer.  Line a large plate with several layers of paper towels.

Prepare three shallow bowls, in the first, whisk the flour with the salt, black pepper, and cayenne to combine.  In the second bowl whisk the eggs.  In the third mix the bread crumbs (or Panko flakes) with the Parmesan to combine.

Working in batches, dip the eggplant pieces first into flour, then into egg, and then into crumbs.  Continue until all the eggplant pieces are coated.

Fry the eggplant pieces until they’re golden brown, 6 to 8 minutes.  Remove them from the oil and transfer to the prepared plate.  Drain on the paper towels.

Garnish with parsley and coarse salt and serve immediately with a side of warm marinara sauce for dipping.

Source:  PureWow

CT

 

Garlic Mushroom Kebobs

20150822_1611501/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, pressed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt
Freshly ground black pepper
1 lb. cremini mushrooms
2 tablespoons chopped fresh parsley

Preheat oven to 425F.

Whisk together balsamic vinegar, olive oil, garlic, oregano, basil, salt and pepper.

Add mushrooms and let sit 10-15 minutes.

Spray cookie sheet. Put mushrooms on skewers and put in oven for 15-20 minutes.

Remove when golden brown.

Source: awesomefoodrecipes.com

Zucchini Boats

Zucchini stuffed with tomatoes, feta cheese, and basil make a tasty side dish.

2 medium 2-inch-wide zucchiniSD7708
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup feta cheese, preferably fresh
1/4 cup thinly sliced fresh basil

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes.
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, feta cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini.

Makes 4 servings.

Source:  Adapted from an Eating Well recipe.

Sauteed Swiss Chard

This recipe is quick and easy.

1 bunch Swiss chardth
2 tablespoons olive oil
1/3 cup pine nuts
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon each hot pepper flakes (optional) and salt

Trim bottom 1/4 inch from Swiss chard stems; discard.  Cut stems into 1-inch lengths; coarsely chop leaves.  Set aside.

In a deep frying pan, heat oil over medium-high heat; saute chard stems, pine nuts, onion, garlic, hot pepper flakes (if using) and salt, stirring occasionally, until stems are almost tender, about 8 minutes.  Add leaves; cook until wilted, about 3 minutes.

Bacon Wrapped Enoki Mushrooms

I love mushrooms and wanted to try Enoki mushrooms. I had no idea what to make with them until I found this recipe. I have adapted this recipe from Hungry Chef, you may need to adjust cooking times as they weren’t done in the author’s timeline. I have noted my changes at the end of the recipe.

IMG_1991

1 package enoki mushrooms
medium-sized high-sided baking pan / cookie sheet
freshly cracked sea salt
freshly cracked black pepper
freshly grated ginger (optional)

Preheat oven to 425 degrees.

Take mushrooms out of package and cut off the last 1/4 – 1/2 inch at the base where vermiculite may still be present.

Break package of mushrooms into 4-5 bundles of mushrooms.

Wrap each mushroom bundle with a piece of bacon. Insert a toothpick to hold together bundle. (see note #1)

Lay out on a medium-sized high sided baking dish or pan.

Cracked pepper and a touch of salt over the bundles.

Drain off bacon dripping as it accumulates.

Roast in oven for 15-18 minutes, or until the bacon is brown and crisp. (see Note #2)

Drain bundles on paper towels (if necessary) and serve.

Source:  Adapted from a recipe on Hungry Chef

Note:  I found these bundles too chewy to pick up and bite, but could be easily cut with a sharp knife.

1. If you wanted to make this an easier to serve appetizer I would suggest making 8-10 groups of mushrooms cutting mushrooms in half and using some of each end and then wrapping with half a piece of bacon.

2. I also found the bacon didn’t seem to cook in the 15-18 minutes so I ended up putting the pan under the broiler for 10 minutes on each side of the bundles.

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