Baked Zucchini Chips Recipe

Baked Zucchini Chips Recipe

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray
• 
  

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Place milk in a shallow bowl.
Dip zucchini slices in milk, and dredge in breadcrumb mixture.
Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.
Bake at 425° for 30 minutes or until browned and crisp.
Serve immediately.

OVEN-BAKED ZUCCHINI FRIES RECIPE

OVEN-BAKED ZUCCHINI FRIES RECIPE

3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix (or Gluten Free Bread Crumbs)
1 small egg

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 bake evenly

Baked Zucchini with Mozzarella

Baked Zucchini with Mozzarella

• 2 medium sized (or about 5 small) zucchini
• Johnny’s Garlic Spread & Seasoning (I found it at Costco or Sam’s)
• salt
• 2 C shredded mozzarella cheese (thought I had mozzarella but I didn’t so I used a bled of Monterrey and cheddar and I didn’t measure the cheese, just put on what looked good)

1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of 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. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn.  It may take a minute longer, but no burnt food)

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Zucchini Fritters with Tzatziki

Zucchini Fritters with Tzatziki

2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

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Chicken Rollatini Stuffed with Zucchini and Mozzarella

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Ingredients: 

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

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