Zucchini Parmesan Crisps

Zucchini Parmesan Crisps
Lynda Roskelley


cooking spray
2 med. zucchini
1 T. olive oil
¼ c. freshly grated parmesan
¼ cup plain dry bread crumbs
1/8 t. salt
fresh ground pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini ito 1/3 inch think rounds. In a med. bowl toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Corn, Avocado and Tomato Salad

Corn Avocado and Tomato Salad
Tiffany Wellman

2 T. olive oil
1 T. fresh lime juice
¼ cup cilantro
¼ t. salt
¼ t. fresh ground pepper
21/2 cups fresh corn kernals (about 5 ears)
11/2 cups diced avocado
1 pint cherry tomatoes, quartered
½ cup finely diced red onion.

In a large bowl, whisk oil, lime juice, cilantro, salt and pepper. Add the corn, avocado, tomatoes, and onion and toss to mix.



Chocolate Chip Zucchini Cookies
Nicki Christensen

1 egg
½ c. butter, soft
½ c. brown sugar
1 T. vanilla
1/3 c. honey
1 c. zucchini, shredded
1 c. flour
1c. whole wheat flour
½ t. baking soda
¼ t. salt
¼ t. cinnamon
12 oz. choc. chips

combine ingredients. Bake at 350 degrees for 12-15 minutes.

Veggie Salsa Dip

Veggie Salsa Dip
Rita Walker

1 can “Black-eyed” peas…..drained
1 or 2 tomatoes…..diced
1 or 2 avocados…..diced
Green onion…..diced
Cilantro pieces…chopped

Mix with Italian dressing
Serve with corn chips