Another autumn season, another fall harvest with an abundance of zucchini, tomatoes, and cucumbers form the garden. Last year, I utilized the large zucchini I had from harvest and shared Zoodle Shrimp Scampi which is still one of my favorites! Go check it out –> 😀
This fall, I came up with something a little different with the neutral vegetable. Here’s how you make zucchini chips!
1 LARGE zucchini
approximately 1/2 c. panko bread crumbs
low/no-sodium seasonings of choice (garlic powder, pepper, chili powder, paprika, italian seasonings)
cut zucchini in rounds and slice rounds in half if zucchini is very large
Make a dredging station. What’s a dredging station?
take two flat dishes or bowls.
in the first, beat both eggs.
in the second, add the breadcrumbs and seasonings of choice (I used italian herbs, and black pepper). Lightly stir together with a fork.
3. with your left hand, take a zucchini slice and thoroughly coat in egg wash station
4. Place egg-coated zucchini slice in breadcrumbs mixture (with your left hand)!!!!
5. With your right hand, coat the zucchini in breadcrumb mixture!
6. Place on baking sheet as you would with cookies 😉
7. Repeat until all the vegetable slices have been covered and placed on sheet.
8. Bake at 450 for 25-30 minutes, flipping about halfway through. You’ll know they’re done when they start to turn brown.
9. Toss in a sprinkle of salt, parmesan cheese, or nutritional yeast!
10. Serve with marinara sauce, on a sandwich, or as a side!
I find that I am being asked for my most simple, most random recipes more than ever. Honestly, those are my favorite recipes to make and recreate. The best things come when you’re least expecting them, right?
And WHO DOESN’T LOVE TACOS. This recipe makes them enjoyable for everyone.
Hi friends! How many of you grew up hating your peas? I was one of those kids. However, we learn in nutrition that the more a person is exposed to a food, the more likely they are to grow to enjoy it – especially in adulthood.
Sugar snap peas are now one of my favorite vegetables – especially when they’re prepared this way. 😀 Plus, did you know that 1 cup has about 40 calories (that’s a lot of peas), and they’re loaded with vitamins, minerals and also provide you with protein & fiber?
So next time you’re craving a crunchy, satiating snack, instead of reaching for the chips, give this a go!
*Recipe is vegan, gluten free, dairy free.*
YOU WILL NEED:
1 cup sugar snap peas, raw 😀
D I R E C T I O N S:
Heat about 1 tbsp olive oil in a large, non-stick pan on medium heat.
Once the pan is warm, add whole, raw peas.
Add about a teaspoon of each: black pepper, garlic powder, dried ground herbs (of choice), and salt.
Toss the peas in the pan making sure they’re coated in seasoning and oil alike.
Add about 1 tsp red pepper flakes – or more if you like it hot!
Continue to cook peas -stirring occasionally- until the skin appears wrinkled (about 7 minutes).
Remove from heat and serve!
Be careful, you may want to eat the entire serving (and in this case, that is ok). 🙂
As the summer comes to an end, produce is starting to flourish! I have an abundance of zucchini and summer squash and cannot wait to use it. Grow your own, or support your local farmers! There is something about knowing where your food comes from that makes enjoying it even better.
Today, I am sharing a recipe with you that will put the harvest to good use!
The secret to making veggie noodles is investing in a vegetable spiralizer. I got mine from Amazon for about $30. It is easy to use and will change your life for the better. 🙂
The link is listed below!
I N G R E D I E N T S
3 spirialized zucchini (or summer squash)
2 tbsp olive oil
about 1 c. baby shrimp (pre-cooked)
salt and pepper, dried herb seasoning (Mrs. Dash)
fresh basil for garnish
Heat olive oil on medium heat.
Once the oil is warm, place all the noodles into the pan.
Season with salt and pepper, and other seasonings of choice. Add red pepper flakes for a little heat (optional).
Toss with tongs for 3-5 minutes or until the noodles resemble al dente texture of wheat noodles.
Drain the excess liquid off the noodles
Toss the shrimp and basil in with the noodles!
Drizzle with a little more olive oil for serving, and garnish with remaining basil.
I used summer squash in the recipe, but but zucchini and summer squash are neutral vegetables that don’t have a lot of flavor. They can be interchanged as desired.
This dish allows a lot of variety! Add peppers, tomatoes, broccoli, or spinach to incorporate more vegetables into the meal!
To make it a complete meal, serve over a bed of brown rice of quinoa.
Any vegetable can be spiralized. I have used sweet potatoes, cabbage, and carrots as well.