Baked Zucchini Sticks

These are from Skinny Taste and they are so good! I did season generously with TJs Everything But the Elote Seasoning.

  • Cooking spray
  • 4 medium zuks, cut into quarters lengthwise
  • 3 egg whites
  • Salt and pepper
  • 1 c bread crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Trader Joe’s Everything but they Elote seasoning

Preheat over to 425. Spray a large baking sheet and rack to keep the zuks off the bottom of the tray.

Combine the egg whites, salt, and pepper in a shallow bowl. Combine breadcrumbs, seasoning and cheese in another shallow bowl.

Dip the zucchini strips in the egg, shake and coat in the breadcrumbs, place on the rack.

Bake until golden brown and tender about 23 – 25 minutes.

Serves 4.

Roasted Asparagus with Breadcrumbs

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Simple and tasty – this is a great veggie side dish.

Ingredients:
1 bunch asparagus, trimmed
1 TBSP olive oil
Salt and pepper
2 TBSP butter
1/2 c panko
1 lemon, juiced and zested

Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with salt and pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.

Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.

Top asparagus with breadcrumbs.

Serves 4.

Cheesy Spaghetti Squash

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This dish came together based on food I did not want to toss in the green waste. And it is the perfect meatless Monday comfort food!

8 inch spaghetti squash
1 c chopped onion
2 cloves garlic, crushed
1/2 lb. sliced mushrooms
1/2 tsp. oregano
2 cup chopped tomatoes
Salt and pepper
3/4 c. Ricotta cheese
1 c. Mozzarella cheese
1/4 c. fresh parsley
1 tsp. basil
Dash of thyme

Preheat oven to 400.

Poke a few holes in the squash, place in a pan and bake for 60 minutes, until easy pierced with a fork. Let cool a few minutes, slice in half, scoop out seeds, and shred with a fork.

While squash bakes, saute onions and garlic with salt, pepper, mushrooms, and herbs. When onions are soft, add freshly chopped tomatoes. Cook until most liquid evaporates. Combine all ingredients and pour into a 2 quart buttered casserole. Top with lots of grated Parmesan cheese. Bake at 375 degrees in open casserole, about 40 minutes.

Serves 4.
6 WW PP per serving.

Summer Vegetable Gratin

This dish is a who’s who of summer veggies – eggplant, zucchini, squash & tomatoes. I like to lots of fresh herbs in the breadcrumbs and onion mixture to punch up the flavor. A couple of tips: find veggies that are all the same diameter and use a mandoline to slice all but the tomatoes. If your not watching your waste you can toss the zuks, squash and eggplant slices in olive oil before layering.

2 – 3 Roma tomatoes, sliced 1/4 inch thick
2 medium yellow squash, sliced 1/4 inch think
2 zuks, sliced 1/4 inch thick
Canola oil
2 1/2 c chopped onion
2 leeks, thinly sliced
2 cloves garlic, finely minced
Kosher salt
1 TBSP plus 1 tsp thyme
1 TBSP micro basil or basil finely chopped
1/4 c olive oil
Pepper
1/3 c parmigiano reggiano
1/3 c bread crumbs

Preheat oven to 350

In a large pan sauté onions, leeks, 1 tsp thyme and garlic in 2 tsp canola oil over low heat until brown and soft, about 20 minutes.

In 9 by 13 pan, spread the onion mixture over the bottom. Then layer rows of eggplant, squash, zucchini, tomato – you want them to overlap. Mix together bread crumbs, herbs & cheese and spoon over the top. Drizzle with olive oil and bake for 1 1/2 hours.

Serves 6
3 WW PP

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