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.


 

Ham & Zucchini Casserole

If you don’t know what to make with zucchini this is so easy.

1 onion, finely chopped
2 cloves garlic, sliced thin
2 small zucchini, peeled
ham leftovers or approximately 1-2 cups of chopped ham
1 cup grated cheese (I used Tex Mex but any kind would do)
1 cup milk
2 eggs
3/4 cup Bisquick
1/4 cup Panko crumbs

Preheat oven to 350F.

Wash, peel, and shred zucchini in food processor. Put in a colander to let liquid from zucchini drain.

Remove skin on ham, cut into smaller pieces, then put into food processor and chop to desired size.

Sauté onion and garlic in large frying pan with a little olive oil until tender.  Add the ham and zucchini and warm the mixture for a couple of minutes. Drain.

Spray pie plate or casserole with non-stick spray.

Put the onion, garlic, ham, zucchini, and Panko crumbs in baking dish. Add spices, salt, and pepper.  Top with cheese.
Blend milk, eggs, and biscuit together and pour over mixture in baking dish.

Bake for 20 minutes until heated through and cheese bubbles and Browns.

Remove casserole from oven and let sit for 5 minutes.

Enjoy!

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.