From The Garden, Making Zucchini Parmesan Crisps

I've really never been a huge fan of zucchini. I do love eating many kinds of veggies, but zucchini just never appealed to me. But that recently changed, and now I'm finding lots of different ways to cook with it.

These Zucchini Parmesan Crisps make a delicious snack or appetizer. We ate them with low calorie Ranch dressing with peppercorns, and there were requests for seconds. Next time I'll make a double batch.

The reason that I have begun to enjoy eating zucchini is because it is from our own garden. Having the garden this year, has opened my eyes to eating new foods, and ones I thought I wasn't very fond of. The zucchini will all be gone in a couple of weeks and I really will miss it.
Of course I can buy it at the grocery store, but it just isn't the same as growing it yourself.

The only thing I had to buy for the crisps was the freshly grated parmesan cheese. I like buying it in small batches from a little grocery store nearby. I used Panko breadcrumbs, but you can use regular, too. And I'm a bit addicted to Johnny's Seasoning Salt right now, but you can also use regular seasoning salt if you want.

Making the crisps is a great way to use up zucchini that you have grown, or friends have given you from their gardens.

I do recommend baking them on a wire baking rack if you have one. I think it makes them taste better.

Recipe for Zucchini Parmesan Crisps

Ingredients:

cooking spray
2 medium zucchini, about 1 pound total
2 tablespoons olive oil
1/4 cup freshly grated parmesan
1/4 cup bread crumbs, Panko or regular
1/2 teaspoon Johnny's seasoning salt, or regular seasoning salt
1/8 teaspoon black pepper

Directions:

Preheat oven to 400 degrees. Spray a baking sheet or wire rack with baking sheet underneath, with cooking spray.

Slice the zucchini into 1/4 inch thick rounds. In a medium bowl, toss the zucchini with the olive oil.
In a small bowl, combine the Parmesan, breadcrumbs, seasoning salt, and pepper.

Dip each round into the Parmesan mixture, coating evenly on both sides. Press mixture onto round if needed.
Place on prepared baking sheet/rack in a single layer. Bake zucchini rounds until browned and crisp, about 25 minutes.
 Remove with spatula, and serve immediately with your favorite dipping sauce.

Eat and enjoy!!

Easy and Healthy Sauteed Cabbage Recipe

I know some people seem to have a dislike for cabbage, but I'm not one of them. I remember my Mom boiling it until it was a soggy mess, and it's certainly true that I don't like it like that. But when it's sautéed with butter and seasonings, it tastes delicious.

This is an Ina Garten recipe, and like all of her recipes, it's flavorful and fabulous. I like making this as a side dish for lots of meals, whether it's turkey meatloaf, burgers, or fish.

Serve this to the people you know that don't like cabbage and they just might change their minds. I made this for lunch the other day and my two daughters loved it, and they never eat cabbage.

It's also a better way to make your cabbage on Saint Patrick's Day this year. I love corn beef and cabbage on that day, but not when the cabbage has been cooked in the same pot with the corn beef. This version is much better I think, and definitely looks more appealing.

The only change I made in Ina's recipe is to add some Mrs. Dash to it. I love the flavor it adds to dishes without adding any extra salt.

Ina Garten's Recipe for Sauteed Cabbage

Ingredients:

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw.
Melt  the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage,
 salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Makes 6 servings.

Baked Zucchini Sticks With A Kick

Last year our garden was a little overrun with zucchini. But that was okay because we found some really great recipes to use it for, and we gave away some to friends and family.

I always like to find ways to get my grandchildren to eat veggies, but sometimes that can be a real challenge.

My daughter Samantha came up with this yummy recipe that the whole family loves. It has a nice spicy kick that the grown-ups love, but isn't too spicy for the kids.

Ingredients:

3 medium or in our case 1 extra large zucchini, sliced into thin sticks
2 large eggs, beaten
3 Tbsp. flour
1/2 cup bread crumbs (we used panko)
2 Tbsp. grated Parmesan cheese
1/4 tsp. garlic powder
1/4 tsp. paprika
Salt and pepper, to taste
1tsp. Emeril's Essence

Directions:

Preheat oven to 425°. Spray a baking sheet with cooking spray so the sticks won't stick.

In a small bowl, beat the eggs. In another bowl place the flour. In a third bowl, place bread crumbs, garlic powder, paprika, Parmesan cheese and Emeril's Essence, mix well. Dip the zucchini sticks into the flour, then egg, and then into the bread crumb mixture. Roll the sticks around to make sure all sides get coated well. Place the sticks on your baking sheet. Bake at 425° for about 20 minutes, or until they are golden brown and crispy.