Susan's Zucchini Tomato Saute

This is the fourth entry for the Chefery Challenge #2! Fast and simple, make it today!

The nutrition facts can be found at Calorie Count!

Zucchini Tomato Saute

Ingredients:

1 onion
2 garlic cloves
1 T olive oil
1 large tomato peeled and deseeded
1 small can of corn, drained
2 medium zucchini
salt and pepper to taste

Directions:

Saute one chopped onion and 2 finely chopped cloves of garlic in a tablespoon of olive oil, while cooking add the meat of one fresh tomato, about 5 minutes. Add one drained can of corn and 2 chopped medium zucchini cook an additional 10 minutes. Salt and pepper to taste.

This sounds too simple to be a recipe, but it was really good!

Susan's Boat Lasagna

This luscious pasta-free lasagna is the third entry in zucchini/tomato Chefery Challenge! Enjoy. The nutrition facts are at Calorie Count!

Boat Lasagna

Ingredients:

1 very large zucchini

a drizzle (maybe a tablespoon) of olive oil

garlic bread sprinkle or garlic salt

black pepper

1 pound of lean ground turkey

1 tablespoon of olive oil

salt, pepper, italian seasonings mix

1 jar prego extra chunky pasta sauce

1/2 cup parmesan shredded

1 cup mozzarella shredded

1/2 cup ricotta

Directions:

Slice a large zucchini lengthwise and hollow out the seeds etc. Brush with the olive oil, and sprinkle with the garlic bread sprinkle or the garlic salt and black pepper.

place in 350 degree oven for about 30 or 40 minutes or until the zucchini has lost it's boat shape.

In a pan, brown the seasoned turkey in the oil and drain off some of the liquid. Add the Prego and let it simmer well to meld the flavors. Turn off the heat and let it sit until the zucchini boats are done.

Take the "boats" out of the oven and spoon the meat mixture onto them. coat with thin layers of riccota and cover with a mixture of the cheeses. Put back in the oven until the cheese is melty and bubbly.

Susan's Zucchini Chips

You are taking your chances when you try out a zucchini chip recipe on a 17 year old who has repeatedly declared, "I don't like zucchini!". He was convinced to taste it anyway and THEN declared, "I take it all back! Dees da' bom!!" I think it is safe to say that Susan's recipe is a taste, nutrition, and caloric winner!!!

The nutrition facts can be found at the best FREE website to count your calories - Calorie Count!

Zucchini Chips

serves 4 normal people or one 17 year old

Ingredients:

1 medium or 2 small zucchini cut into 1/4 inch rounds slices or "chips"

3/4 cup Italian seasoned panko bread crumbs (Susan used Progresso)

3 Tablespoons grated Parmesan cheese

2 egg  whites

Directions:

Preheat oven to 475

Mix Panko and Parmesan together in one bowl.Mix egg whites in another bowl. It helps to use large bowls for this because you can mix more at one time.

Coat the "chips" with the egg white.

Individually toss chips in Panko/Parmesan mixture. Susan patted firmly to make sure they were well coated and that all of the mix was used. If you want less Panko on yours, just toss and lightly press.

Arrange chips in a single layer on Pam sprayed non stick cookie sheet.

Bake 5 minutes on one side, gently flip the chips and bake 5-10 minutes on 2nd side until crispy.

Remove from oven and try to let them cool a couple minutes and crisp a bit before eating. They are so good, that after the first warm bite, you will have trouble resisting and will be compelled to consume them all.

The 17 year old mentioned earlier suggested that they would be even "bommer" dipped in ranch. But he's a bean pole and can afford the calories. They are awesome as is.

Notes:

For a bit of a kick, sprinkle some ground hot pepper or chili powder on the chips after flipping them! Or dot with Tabasco, dip in salsa, or anything else you can think of.