Baked Zucchini Chips

4 medium zucchini, sliced into 1/4" to 1/2" pieces

3 tablespoons olive oil

1 cup panko bread crumbs

1/3 cup grated Parmesan cheese

1 pinch salt, to taste

1 pinch black pepper, to taste

Dipping sauce of your choice

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

Original recipe HERE

Zucchini Bake

2 medium-sized zucchini, sliced in half-moon slices
2 medium-sized yellow squash, cut in half-moon slices
2 tsp. basil
2 tsp. onion powder
1/2 tsp. thyme
3/4 tsp. garlic powder
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan
Salt and pepper to taste

Preheat oven to 350º.  Grease an 8x8 baking dish; set aside.

In a mixing bowl, combine ingredients and put in baking dish.  Bake uncovered for 25 - 30 minutes.  Remove from oven and sprinkle more cheese on top if desired.  Bake 10 - 15 minutes longer, or until cheese is browned and zucchini is cooked.

Zucchini Cakes with Marinara

4 cups shredded zucchini

2 eggs, beaten

½ cup Italian bread crumbs

½ cup Parmesan cheese

½ tsp. garlic

½ tsp. onion powder

1 jar spaghetti sauce

Cottage cheese

Shred zucchini using the large holes of the shredder. Place on paper towels and pat dry.  In a large bowl, combine everything but spaghetti sauce; mix well. 

Frying Method:

In a large skillet over medium heat, heat 2 Tbsp. olive oil. Drop 1/4 cup of batter for each pancake and fry for 3 to 4 minutes turning halfway through. Add more oil as needed.

Baking Method:

Grease a cookie sheet well.  Drop ¼ cup of batter for each pancake and bake at 400° for 20 minutes on one side.  Flip and bake for another 15 minutes.

Meanwhile, warm spaghetti sauce in a medium sauce pan and serve over zucchini cakes.  Serve with cottage cheese.

Sweet Potato Fries

1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground coriander
2 Tbsp. brown sugar
2 sweet potatoes, peeled & cut into fries
Coconut or olive oil
Salt and pepper

Preheat an oven to 350°.

Combine cinnamon, ginger, coriander and brown sugar in large mixing bowl. Add fries and toss with enough olive oil to coat evenly. Spread onto a baking sheet. Season with salt and pepper to taste.

Bake until tender, about 30 minutes.

**for a healthier version - omit the brown sugar.  It still tastes great!**

Sweet Potato Casserole

4 large sweet potatoes, boiled, drained, peeled & cubed
2 beaten eggs
1 cup evaporated milk
1 tsp. cinnamon
3/4 cup mini marshmallows
1/2 stick butter
1/2 cup brown sugar
1 tsp. nutmeg
1 tsp. vanilla

Mix all together in a 9 X 13 pan. Bake 350° for 25 minutes.

Topping:
1/2 stick butter
1/2 cup pecans
1/2 cup mini marshmallows
1/2 cup brown sugar
3/4 cup Grapenuts (or cornflakes or any plain cereal)

Mix together. Place on hot potatoes. Bake for 10 minutes or until the marshmallows melt.

Potato Bites

Red potatoes, cubed
Olive oil
Garlic powder
Onion powder
Seasoned salt
Pepper

Toss potatoes and olive oil in a tightly sealed container. Place on a cookie sheet.

Sprinkle with spices. Bake at 350° for approximately ½ hour or until potatoes are fork-tender. Serve with ketchup.

Eggplant Croquettes

2 medium eggplants, peeled and cubed
1 cup shredded cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tbsp. dried parsley
2 Tbsp. chopped onion
1 clove garlic, minced
1 teaspoon salt
½ tsp. pepper

Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender. Drain any liquid from the eggplants and mash.

Combine eggplant, cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

Shape the eggplant mixture into patties. Place on greased cookie sheet and bake at 350° for 20 – 25 minutes, flipping them after 10 minutes.

Cheesy Creamed Cauliflower

1 head cauliflower, chopped

3 Tbsp. butter

3 Tbsp. flour

1 cup shredded cheddar cheese

½ cup sour cream

Boil or steam cauliflower with 1 – 1 ½ inches of water until tender-crisp. Drain cauliflower but do not discard water.

Make a roux with butter and flour by melting butter in a saucepan. Slowly whisk in flour to make a paste. Slowly add cauliflower water to desired consistency. Add cheese & sour cream; stir well until melted.

Add cauliflower and stir gently. Salt and pepper to taste.

Serve with tuna patties.