Zucchini Pizza Bites

Zucchini Pizza Bites

Well, I love zucchini and I love new ways to try it for a side dish.  These are great!  Little healthy side dish or snack.  Zucchini with pizza sauce and cheese.  You could even add some other toppings! 

Ingredients:
4 slices large zucchini 1/4 inch thick (or 1 medium zucchini cut on diagonal, you could also do small zucchini pizza bites with a medium zucchini)
cooking spray
salt and pepper
pasta sauce
1/4 cup shredded mozzarella

Directions: 
Cut zucchini about 1/4" thick.  Spray both sides lightly with cooking spray and season with salt and pepper.  Broil or grill the zucchini for about 2 minutes on each side. Top with sauce and cheese and broil for an additional minute or two, careful not to burn cheese. 


By:  Skinnytaste

Asparagus Phyllo Appetizers

Asparagus Phyllo Appetizers

These are such a tasty appetizer!  They can be a little time consuming to make and messy with the phyllo dough and melted butter.  But they are worth it! 

Ingredients:
1 package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
1/2 cup grated Parmesan cheese
coarse ground black pepper

Directions:
Preheat oven to 350*F.  Bring a large pot of heavily salted water to a boil.  Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.  Drain into a colander and shock in a large bowl of ice water.  Pat with paper towels and set aside. 
Remove phyllo from package.  Lay one sheet out on work surface.  Brush with a thin layer of melted butter, then sprinkle on some parmesan and pepper.  Place another layer on top and repeat with the butter and cheese, until you have 3 layers.  Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.  Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up.  Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.  Repeat with remaining asparagus. 
When ready, bake until golden brown, approx. 15 minutes.


By:  Fresh Approach Cooking

Roasted Zucchini and Carrots

Roasted Zucchini and Carrots

We are trying very hard as a family to up our veggie intake.  Most of the time, we just heat up some frozen veggies to have with dinner.  We are all a little picky about which vegetables we like (Jim likes broccoli, green beans, peas and corn; I like spinach, zucchini, mushrooms, lettuce, green beans, peas, carrots, and corn).  I was so happy to find this recipe that makes some of my favorite veggies taste even better!  They are delicious roasted and so easy!  This at least helps me get my veggies in :)

Ingredients:
olive oil
salt & pepper
zucchini & carrots (other veggies are good this way too!)
seasoning

Directions:
Preheat oven to 425*F.  Cut veggies into 3 inch sticks, making sure they are even in thickness.  Line a baking pan with parchment paper and spray with cooking spray.  Lightly toss the veggies with a tablespoon of olive oil and your seasonings.  Season with salt and pepper and your other favorite seasoning blend (seasoning salt, Italian seasoning, paprika, cumin, cayenne, are all good choices).  Spread seasoned veggies on the lined tray and roast for about 20 minutes, tossing halfway through, until golden and slightly browned at the edges.


By:   Voracious Vander

Oven Fried Okra

Oven Fried Okra

My mom is from the South and when we go visit family, I would always get Fried Okra  I don't really like okra very much but I do love fried okra!  In my quest to eat a little more healthy, I was very pleased to find this oven fried okra recipe without the actual frying, loads of oil, butter, etc.  It is perfectly crispy and has a bit of kick with the seasonings!  Might become my new favorite side dish! 

Ingredients:
16 oz. bag frozen sliced okra, thawed
1 teaspoon Cajun seasoning
1/2 teaspoon garlic salt
1 cup yellow corn meal
Canola oil spray
1 gallon zip lock bag

Directions:
Preheat oven to 425*F.  Turn the zip-lock bag inside out and spray with canola oil spray.  Pour the okra in the bag along with the Cajun seasoning and garlic salt.  Seal bag and shake vigorously.  Let rest for 10 minutes so the juices extract from the okra.  Add the cornmeal to the bag and shake up again.  Pour okra over a strainer or colander (over the sink) so the extra cornmeal will fall off.  Spread the okra over a foil covered baking sheet and spread out evenly.  Spray okra with canola oil spray.  Bake for 20 minutes, remove from oven, flip okra over, lightly spray with canola oil again and return to oven for 20 more minutes. 


Cajun Seasoning Mix:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt


By: Cookin' Cowgirl

Baked Zucchini Coins

I love zucchini, it's one of my favorite veggies. These make a great side dish with Italian meals.

Baked Zucchini with Mozzarella

Ingredients:

2 medium sized (or about 5 small) zucchini
Garlic powder and seasoning salt
Mozzarella Cheese (or Italian Cheese, Parmesan, any cheese will do)

Directions:
1. Slice your zucchini up into 1/2 inch rings.

2. Lay them out flat on a large cookie sheet (lightly sprayed with cooking oil). Sprinkle with garlic powder and seasoning salt.

3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes, watch carefully.