We planted one zucchini plant this year. Usually you get more squash than you can eat. Not this year. We have only gotten 2 huge zucchini and a couple small ones. It’s funny that we pick vegetables on Friday before going to work on the weekend. Than on Monday we end up with this size of zucchini. How did we miss it on Friday?
Whether you grow your own zucchini or buy them at the store. Try this Zucchini Parmesan Crisps by Ellie Krieger, Food Network.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (¾ ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Good Morning! Another long weekend working, so today is sort of like most people’s Saturday. Just kickin’ back. I was trying to find something to write about this morning and found that it is Teddy Bear Picnic Day. Personally I don’t usually take stuffed animals on a picnic. But I guess if you do than a teddy bear is a good one to share a picnic. What do you like to take on your picnic? I think of potato salad. Guess what that means? Here is a Confetti Roasted Potato Salad recipe that adds roasted vegetables to a potato salad. It is very tasty.
2 lbs.potatoes, peeled & cut into 1/2” pieces
1 c. green beans, snipped into pieces
1 sweet bell pepper, cut into slices (red, orange or yellow)
¼ c. olive oil
Salt & pepper
2 to 3 tbsp. Grated Romano cheese
½ c. olive oil
¼ c. white wine vinegar
2 garlic cloves, minced
1 ½ tbsp. Granulated sugar
2 tbsp. Dijon mustard
1 tbsp. Dry basil or 2 tbsp. Fresh basil
Boil potatoes in a saucepan until almost done. Salt and pepper to taste. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place the green beans, peppers and par boiled potatoes on the sheet; cover with olive oil. Bake for about 10 minutes or until the veggies are tender. Remove from oven and place in a bowl. Combine all the vinaigrette ingredients in a bowl. Toss the vegetables with the vinaigrette and sprinkle with cheese. Serve chilled.