Oven-Baked Zucchini Fries

Jessica Otto

Oven-Baked Zucchini Fries

makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:

Heat oven to 450ºF.

Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.
Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

Melt-in-Your-Mouth Chicken

Kristy Williamson

This Chicken is TO DIE FOR!!! You Gotta Try it!!! Sooo Tender & Juicy!

...MELT IN YOUR MOUTH CHICKEN

And it's Healthy...So much better than fried!!!

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Cauliflower Zucchini Patties

Inspirations

Cauliflower Zucchini Patties: So for this dish I took some of my cooked Cauliflower, about a hand full, put it into a bowl, added about a cup of Polenta, and then I grated a cup of Zucchini, and added to the mixture. I almost forgot that I added parmesian cheese in with the patties. I added one brown egg, some diced onion, a few spices of my choice, and mixed in the Bread crumbs, (You can substitute with any kind of crumbs you like, ie, gluten free). Lastly, I mixed them all together and formed patties. I heated about a tablespoonful of coconut oil and cooked them until they were browned. They went perfect with my fresh Catfish!

Zucchini Parmesan Crisps

Veronica Howard

I may be addicted to Zucchini!!!
Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)