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Zucchini Tots
The original name for these was Zucchini Bites, which was okay. But when these were baking, they smelled just like tater tots. I changed up the recipe a little (by using seasoned bread crumbs,parm. cheese, & I drained the zucchini) so I decided to change the name too and called them "Zucchini Tots instead.And "tots" does mean small and these are small (baked in a mini muffin pan) so the name fits. Zucchini Bites yields: 12 mini muffins 1 cups zucchini, grated 1 egg (1 large egg equals 3-4 tbsp when whisked together) 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs - I used Italian style Salt and Pepper
Parmesan – Roasted Zucchini Recipe
If you like this recipe then PIN IT on Pinterest This is one of my favorite ways to prepare zucchini. Prep work is less than 5 minutes and ready to eat in 15.
Baked Zucchini Chips
Well I said last week that I'd probably be up to my old tricks by now. But much to my own surprise, I decided to try another 'healthy' recipe I've been thinking about - zucchini chips! If you ever look at the sidebar of my blog that lists 'popular recipes' you will see that Apple Chips are number one. They have been for a while now, but the funny part is that they are number one by a landslide.East-West Marinated Asparagus Recipe
Serves 6 Here, an Asian-inspired marinade brings a balance of sweet, salty, tangy, and spicy to blanched asparagus. 3 lb. fresh asparagus, trimmed ⅓ cup low-sodium soy sauce or tamari ⅓ cup rice vinegar 3 Tbs. vegetable oil 3 cloves garlic, minced (1 Tbs.) 2 Tbs. grated fresh ginger 1 Tbs. agave nectar or honey Pinch cayenne pepper, or to taste 1 Tbs. toasted sesame seeds 1 Thai bird chile, seeded and thinly sliced for garnish, optional 1.
Recipe for Zucchini Bake with Feta and Thyme
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. I am just starting to get zucchini and yellow squash in my garden, and this is favorite zucchini side dish will be on the menu soon!) This is a recipe I came up with to use the surplus of zucchini in the garden, so I'm begging for understanding from readers who don't have garden veggies available. The good news is that this recipe can easily be made with zucchini and yellow squash from the store or farmers market too. I consider this to be a season-spanning vegetable side dish, but with the protein from a couple of eggs and the feta cheese, it could easily be a main dish too. The first time I made this I used three eggs and only 1/2 cup of feta.