Roasted Veggies

Ingredients

1 zucchini

2 medium sized carrots (or other veggies of your choice)

Salt

Pepper

Paprika

Basil

Garlic powder

Onion powder

Directions

Preheat the oven to 425˚ F.

Line a baking tray with tin foil and a light layer of cooking spray.

Cut your veggies into 3-inch sticks, making sure they are even in thickness. (Note: if you cook zucchini and carrots at the same time—make the carrot sticks skinner otherwise they will be crunchy when the zucchini is done).  Put your veggies in a medium size mixing bowl along with your seasonings and olive oil. Lightly toss until evenly coated.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 15 minutes or until golden and slightly browned at the edges.

Zucchini Parmesan Bites

Ingredients:

2 medium zucchini

¼ cup freshly grated Parmesan

¼ cup bread crumbs

1 tablespoon olive oil

salt

pepper

Directions:

Preheat the oven to 450˚F. Line a baking sheet with tin foil and spray with cooking spray. 

Slice zucchini into ¼-inch thick slices. 

In a medium bowl, toss the zucchini with the olive oil.

In a small bowl, combine the Parmesan, bread crumbs, dash of salt, and pepper. Roll and coat the zucchini slices into the Parmesan mixture.  Place in a single layer on the prepared baking sheet. Sprinkle extra Parmesan mixture on top of the zucchini.

Bake until browned and crisp on the outside, about 25–30 minutes. Serve immediately.

Zucchini Bread

Ingredients:
3 eggs
1 3/4 cup sugar
1 cup oil

2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla

2 cups shredded raw zucchini (use a food processor)

Directions:
Beat eggs, sugar, and oil together
Add flour, baking powder, baking soda, cinnamon, salt and vanilla (mix by hand)
Add zucchini (beat mixture)
Bake 50-60 min. at 350 degrees
Makes 2 loaves

*muffin size approx 20 min. to bake
*mini loaves approx 33 min. to bake
*mini muffins approx 12 min. to bake

Cream of Zucchini Soup

Ingredients:
1/2 onion, chopped
3 Tbsp. butter

1 Tbsp. minced garlic
1/2 tsp. pepper
1 Tbsp. Ranch Seasoning


3 zucchinis, grated


3 cups chicken bouillon (we did 3 cups water and 4 tsp. bouillon)
1 can evaporated milk

spinach

1/2 cup Parmesan Cheese

Directions:
Fry up onion in butter and minced garlic, pepper, and Ranch Seasoning. Add zucchini, fry for an additional five min. or so. Add liquids (chicken bouillon, and evaporated milk) and spinach. Do not let boil. Right before serving add Parmesan Cheese.

Jambalaya

Ingredients:

1½ cups rice (3 scoops rice and fill water to the 3 line)

1 pound chicken

1 pound sausage

1 tsp. garlic, minced

1 pkg. Lipton onion soup mix

½ cup salsa

1 cup frozen corn

Directions:

Cook rice.

Cut up chicken into bite size pieces and fry with sausage. Season with salt, pepper, garlic (minced or powder). Add Lipton onion soup mix, salsa and corn. Add rice to frying pan and fry for 5 min.  

Other add ins include: chopped zucchini, peas, and shrimp

Zucchini Soup

Ingredients:

Zucchini

Onion

¼ cup water

Salt

¼-1/2 cup evaporated milk

Parmesan cheese

pepper

Directions:

Slice desired amount of zucchini (yellow, green or combination) and onion. Add zucchini, onion and water to saucepan. Season with salt. Let simmer. When squash is tender add ¼- ½ cup evaporated milk and sprinkle with parmesan cheese and a little pepper. 

Italian Sausage Soup

Ingredients:

½ pound sausage

2 green onions

3 cups water

3 zucchini (chopped)

1 can stewed tomatoes

2 chicken bouillon cubes

6 oz of noodles

2 tsp. basil

Oregano sprinkle

1/8 tsp. thyme

Italian seasoning (sprinkle)

Directions:

Cut up onion and brown sausage and onion. Season with salt, pepper, garlic, and onion. Pour onion and sausage into a pot along with water, chopped zucchini, stewed tomatoes, chicken bouillon cubes and noodles. To the soup add basil, thyme and Italian Seasoning. And more salt, garlic, and onion to the soup. Boil for 7 min. (until the noodles are cooked).