Baked Parmesan Zucchini

Zucchini season will be here before you know it!

Baked Parmesan Zucchini

4 medium zucchini -- quartered lengthwise

3/8 cup grated Parmesan

1 1/2 tsp. Italian seasoning

3/8 tsp. garlic salt

1/8 tsp. pepper

1 1/2 Tbsp. oil

In a seal-able container, toss all ingredients.  Place zucchini on a broiler pan.  Bake at 350 degrees for 15 minutes.  Broil for 2-3 minutes until golden brown.

Zucchini Chicken

Yes, I'm posting a new recipe here.  Try not to faint.

We had this tonight, and I omitted the jalapeno because my kids are wimps AND I wanted to be able to put my contacts in sometime later this year.  It was delicious anyway -- I thought so, and so did Cassian.

Zucchini Chicken


3 Tbsp. lime juice
2 Tbsp. soy sauce
2 cloves garlic -- minced
1 tsp. jalapeno -- minced (optional)
1/2  tsp. lime peel -- grated
1/8 tsp. ginger
2 cups chicken pieces
1 tsp. cornstarch
2 Tbsp. oil
2 medium zucchini -- julienned
1/2 red pepper -- stir-fry cut
1/2 yellow pepper -- stir-fry cut
1/2 tsp. salt
1/2 tsp. pepper

Combine lime juice, soy sauce, garlic, jalapeno, lime peel, and ginger in a large bowl. Add the chicken and toss to coat. Cover and refrigerate 1 hour.

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the zucchini, red and yellow peppers, salt, and pepper. Stir-fry until tender-crisp. Remove from skillet. Add 1 Tbsp. oil to skillet. Add chicken mix and stir-fry until cooked through. Return veggies to skillet, cover and cook 3 to 5 minutes until zucchini begins to wilt.

Tomato and Zucchini Tart

I made this for supper tonight, and we were reminded of how zestfully tasty it is, so I thought I'd quick share the recipe.  Great for summer produce!

Tomato and Zucchini Tart

1 Frozen pie crust
1 medium Zucchini -- sliced thin
1 tbsp. Oil
3 Roma Tomatoes -- sliced
1 tbsp. Basil
1/3 cup Mayo
1/3 cup Parmesan cheese
2 tbsp. Milk
1/4 tsp. Pepper

Bake pie crust according to package. Meanwhile, fry zucchini in oil until tender. In a small bowl, mix together mayo, cheese, milk, and basil. When the crust is done, fill with the zucchini and layer the tomatoes on top. Spoon mayo mix on top and spread gently (add more milk if necessary). Sprinkle with pepper. Bake at 425 degrees for 15 minutes.

Artichoke Stir Fry

A vegetarian stir fry!  The artichokes and lemon give it a nice zing.  We're not vegetarians, but we try to make meatless meals several times a week.  Saves money, gets us extra helpings of vegetables, etc.

Artichoke Stir Fry

2 cups Broccoli flowerets
2 cups Cauliflower flowerets
1 medium Onion - sliced
3 tbsp. Oil
2 cups Zucchini - sliced
1 can Quartered artichoke hearts - reserve juice
1 cup Chicken broth (or vegetable broth)
1 tsp. Lemon zest
2 tbsp. Lemon juice
2 tsp. Basil
1/2 tsp. Pepper
1 tbsp. Cornstarch
4 cups Egg noodles - cooked according to package

 Mix cornstarch, artichoke juice, lemon juice, lemon zest, and spices in a small bowl. Set aside. Heat oil in a large pan over medium high. Add broccoli, cauliflower, onions, and sauté until crisp-tender. Move to edges of pan. Add zucchini and artichokes. Saute until zucchini starts to turn color. Move to the edges of the pan. Stir sauce and add to the center. Cook and stir until thickened and bubbly. Mix with veggies. Serve over noodles.