Parmesan Zucchini Sticks

We have an abundance of zucchini from our garden again this year.  I'm always looking for new and tasty recipes to try.  I found this one in a cooking club magazine.  It is messy to make, but very delicious.

Parmesan Zucchini Sticks (4 servings)

1/2 cup all-purpose flour
3/4 tsp salt, divided
1/4 tsp garlic powder
1/4 tsp black pepper
2 eggs, beaten
1/2 cup panko crumbs
1/2 cup grated Parmesan cheese
1/8 tsp cayenne pepper
12 oz zucchini (1 medium-large or 2 medium-small), halved crosswise, each half cut into 1/2-inch sticks

• Heat oven to 450 degrees.  Spray large rimmed baking sheet with olive oil cooking spray.  Combine flour, 1/4 tsp salt, garlic powder and black pepper in shallow dish.
• Place eggs in shallow bowl.  Combine panko, cheese, remaining 1/2 tsp salt and cayenne pepper in shallow dish.  Dip zucchini in flour mixture, shaking off excess.  Dip in egg, letting excess drip off.  Roll in panko mixture, turning to coat all sides.  Arrange in single layer on baking sheet, spray with olive oil cooking spray.
• Bake 15-20 minutes or until golden brown and tender.  Serve immediately.

Strawberry Smoothie

We went strawberry picking earlier this year and came home with two gallons of strawberries.  My family loves strawberries, so we ate one gallon and froze one gallon.  My family also loves smoothies, so I have been using the frozen strawberries to make them.  The following is a basic recipe that can be modified to fit personal tastes and whatever fruit you have on hand.  I substituted a peach when I didn't have a banana and the result was delicious. 

Strawberry Smoothie

1 cup vanilla nonfat yogurt
1 medium, ripe banana, quartered
1 cup Pineapple juice
1/2 cup frozen (or fresh) strawberries
1/2 cup ice cubes

Combine all ingredients in a blender or food processor.  Cover & blend until smooth.

Spaghetti Squash with Sweet Peppers

A delicious recipe that is quick to make utilizing the microwave.

Spaghetti Squash with Sweet (or Hot) Peppers 
Serves 4
Total Time: 25 minutes

1 medium spaghetti squash (2 lbs)
1/2 medium green pepper, sliced
1/2 medium sweet red pepper, sliced
1 small onion, chopped
1 Tbsp olive oil
2 medium tomatoes, quartered
1 garlic clove, minced
1/2 cup chicken broth
1/4 tsp salt
3 Tbsp shredded Parmesan cheese

• Cut squash in half lengthwise & discard seeds.  Place squash cut side down in a microwave-safe dish or plate.  Microwave, uncovered, on high for 10 minutes or until tender.  Cool.
• In a large nonstick skillet, saute the peppers and onion in oil until tender (4-5 minutes).  Add tomatoes and garlic & saute 4 minutes longer.  Add broth and salt & simmer for 3 minutes.
• When squash is cool enough to handle, scrape a fork on the inside of the squash to separate the strands into a serving dish.  Top with the pepper mixture.  Sprinkle with Parmesan cheese.

I made an unintentional change to the above ingredients.  You see, my husband brought in some green and red peppers from our garden that looked like miniature sweet peppers.  To my surprise, they were hot red cherry peppers (the green ones were picked early).  Thankfully, I seeded them before slicing and adding to the saute.  It was a very happy mistake as the peppers added just a little kick of spice to the dish.