----------------------------------------------- Zucchini Fritters INGREDIENTS For 1 Dozen(s) 1/2 medium zucchini, finely minced 1 1/2 large eggs 1/2 small onion, minced 1/8 cup 2 tablespoons grated Pecorino Romano cheese 1 tablespoons plain breadcrumbs 1 tablespoons all purpose flour 1 tablespoons fresh parsley, finely chopped salt and black pepper as desired oil for frying INSTRUCTIONS Directions In a mixing bowl combine the zucchini, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well with a spoon until all the ingredients are fully combined. The batter should be thick enough to drop spoonfuls. Put a large sauté pan over a medium-high flame and heat the oil. Drop the batter into the hot oil by spoonfuls. Fry until the fritters are golden brown. Serve hot. -----------------------------------------------
----------------------------------------------- Crispy Zucchini Sticks Ingredients 3 medium zucchini 3/4 cup grated Pecorino cheese 3/4 cup grated Parmigiano cheese 1 cup plain breadcrumbs 3 large eggs. beaten flour for rolling oil for frying Directions Serve with Nonna's Marinara Sauce (Recipe HERE) Wash the zucchini and trim the ends. Cut the zucchini in half and cut the halves into sticks about 1 inch thick. Line a baking sheet with foil or parchment paper. Combine the breadcrumbs and cheeses in a shallow dish. Create an assembly line rolling each stick in semolina then in the beaten egg and finally in the breadcrumbs and cheese mixture. Arrange all the coated zucchini on the baking sheet. Once all the zucchini are coated, fry them until golden brown. Serve with Marinara sauce. -----------------------------------------------
----------------------------------------------- BAKED PARMESAN ZUCCHINI CHIPS INGREDIENTS ½ cup panko bread crumbs ¼ cup grated parmesan cheese ½ tsp garlic salt pinch black pepper 2 large zucchini, sliced into ¼ inch slices 1 egg INSTRUCTIONS Preheat oven to 425 degrees. In a small bowl, combine the bread crumbs, parmesan, garlic salt, and pepper. Coat the zucchini slices in the egg and dip in the bread crumb mixture to coat. Put the slices on an oven-safe rack that's placed on top of a baking dish and spray the tops of the zucchini with cooking spray. Bake for 15-20 minutes or until the topping is golden brown. -----------------------------------------------
----------------------------------------------- Smashed White Bean and Avocado Sandwich INGREDIENTS 2 15-ounce cans white beans, rinsed and drained 2 tablespoons extra virgin olive oil Juice of half a lemon Salt and freshly ground black pepper, to taste 8 slices multigrain bread, toasted 1 small red onion, thinly sliced 1 cucumber, thinly sliced 2 avocados, pitted and thinly sliced 5 ounces arugula or sprouts INSTRUCTIONS Combine the beans, olive oil, and lemon juice in a medium bowl. Roughly mash until it comes together but is still a little chunky. Season with salt and pepper to taste. Divide the bean mixture among four slices of the bread, spreading in a single layer. Top each with some red onion, sliced cucumber, avocado, and arugula or sprouts. Season with additional salt and pepper. Top with the remaining slices of bread and serve. -----------------------------------------------
Smashed chickpea salad sandwich For the Salad: 1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g) 1/4 C + 1 Tbs Dill Pickles finely chopped (55g ) 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g) 2 Tbs Just Mayo or Vegenaise 28g 2 1/2 tsp Stone Ground Mustard 15g 1 1/2 tsp Apple Cider Vinegar 6g 1/4 tsp + 1/8 Sea Salt 2g 2 tsp Dill Weed fresh-chopped 1/8 tsp Turmeric optional for color and health! 8-10 grinds of fresh Black Pepper For the Sandwich (options): Multigrain Bread or Optional Gluten Free Bread Sprouts Kale Shredded Carrots Lettuce Tomatoes Instructions Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.----------------------------------------------- -----------------------------------------------
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