Zucchini and Goat Cheese Tart

I made a delicious and flavorful Zucchini and Goat Cheese Tart. It is a perfect lunch with a small side salad. Or it could be the vegetable side dish served with dinner.

Ingredients:

1 1/2 lbs. zucchini and yellow squash

1 1/2 teaspoons salt

1/2 teaspoon pepper

3 tablespoons olive oil, divided

1 tablespoon dried oregano

1/2 teaspoon red pepper flakes

8 oz. goat cheese crumbles

1  refrigerated  or homemade pie crust

Directions:

Preheat the oven to 400 degrees. Cut zucchini and yellow squash 1/8-inch rounds. Throw the rounds into a bowl and toss them with the salt, pepper, oregano, red pepper flakes and 1 1/2 tablespoons of olive oil.

Roll out the pie dough and place in into rectangle or round tart pan. Spread the goat cheese over the pie dough.

Layer the green and yellow rounds overlapping tightly- because the zucchini shrinks when baked.

Drizzle with the tart with the extra 1 1/2 tablespoon of olive oil. Bake for 30 -35 minutes. The edges of the tart should be golden brown.

Serve warm and refrigerate the leftovers.

The zucchini came out so flavorful. 

Enjoy!

Zucchini Cakes

I did not like zucchini growing up - but now I love it! I have been practicing making zucchini recipes all summer! This recipe is figure friendly because they are baked instead of fried.

Ingredients:

1 3/4 cup shredded zucchini

1 egg, lightly beaten

1/2 cup cheddar cheese, shredded

1/4 cup panko bread crumbs

1 tablespoon fresh basil, finely chopped

1 teaspoon fresh garlic, finely chopped

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Lightly coat the parchment paper with a non-stick cooking spray.

I shredded my zucchini in a mini food processor. Place the zucchini in the middle of a large paper towel. Fold up the corners and squeeze out any extra moisture. Make sure that the zucchini is really dry.

Place the zucchini and the remaining ingredients in a medium sized bowl and mix until everything is  combined.

Place large tablespoons on the prepared baking sheet. using a cookie scoop.  Lightly press the scoops with a small spatula to flatten.

Bake 18 to 20 minutes - until the edges are golden. This recipe make nine zucchini cakes.

Serve with your favorite dipping sauce!

Baked Zucchini Sticks

These zucchini sticks are super healthy because they are baked instead of fried.

Ingredients:

3 zucchini

1/4 cup olive oil

1/2 cup panko crumbs

1/2 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon pepper

Directions:

Preheat oven to 375 degrees. Coat a cooling rack with non-stick spray and place on a baking sheet and set aside.

Combine the parmesan cheese, panko, oregano, salt and pepper.

Cut the zucchini into strips. I use this Veggie Wedgie to make perfect strips. I bought it at Bed, Bath and Beyond. 

The Veggie Wedgie makes perfect strips in seconds.

Put the zucchini strips in a bowl. Drizzle in the olive oil and toss. Then add the parmesan cheese mixture and toss to combine. Place the zucchini strips on the prepared baking sheet.

Baked for 15 to 20 minutes. Serve with your favorite dipping sauce. I made a quick honey mustard sauce. With honey, dijon mustard and mayonnaise.

Your family will love this healthy recipe!

Zucchini Fries

This is a great way to use up all that Zucchini from your home garden! Zucchini at the Farmer's markets and even at regular grocery stores is really inexpensive right now.

Ingredients:

2 medium-large zucchini

1/2 cup milk

1 egg

1/2 cup parmesan cheese

1 cup bread crumbs

olive oil or canola oil cooking spray

Directions:

Preheat oven to 425 degrees and spray a large baking sheet with the cooking spray.

Cut the ends off the zucchini and cut the zucchini in half. Then cut each of those pieces in half . Cut each piece in half again. They should be the size of french fries. If your zucchini is super large you might need to cut each piece in half again.

Mix the egg and milk together in a shallow bowl.  Mix the parmesan cheese and bread crumbs in another shallow bowl.

Dip the zucchini fries into the milk mixture and then the bread crumb mixture. Place each fry on the prepared cookie sheet.

Bake the zucchini fries at 425 degrees for approximately 25 minutes.

They should be crispy and golden brown.

Serve immediately! Kids will like to dip these in ranch dressing or warm marinara sauce.

This is a great way to get your kids to eat vegetables. Enjoy!

Oven Baked Zucchini Chips

This is a super easy recipe and a great side dish or appetizer. If you have zucchini in your garden this is a great recipe! Your kids will even enjoy these "chips."

Ingredients:

1 cup Italian seasoned Panko breadcrumbs
1/2 cup Parmesan cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup milk
3 - 4 small zucchini cut into 1/4 inch slices
cooking spray

Preheat oven to 425 degrees. Spray a large oven proof wire rack with cooking spray and set it on top of a baking sheet.

Whisk together breadcrumbs, Parmesan cheese, salt and pepper in a medium bowl.

Now wash the zucchini and cut into rounds.

Then dip the zucchini in the milk and then into the breadcrumb mixture and set on top of the wire rack.

Bake for 20-25 minutes or until the zucchini are golden brown.

Serve while still warm with ranch dressing. I have a homemade ranch dressing recipe that the I will try to post in the next few weeks. Remind me if I forget - okay?

Now wasn't this recipe easy?