Baked Zucchini

Baked Zucchini? Try this, and you’ll be eating Zucchini all fall long. Make these as a side dish or to snack on during the day. Super easy and fun to make!

Ok, you guys – spill all your zucchini secrets here! How do you get this veggie into your diet? Any other cool ways to eat zucchini?

Ingredients 

  • 3 Zucchini

  • 1 cup Bread Crumbs (your favorite kind)

  • 2 eggs, lightly beaten

  • ½ cup Parmesan cheese (grated)

Directions 

1) Wash, peel and cut zucchini in ½ inch rounds

2) Dip zucchini in egg, then in breadcrumbs and lay on baking sheet. Repeat this until all are done.

3) Sprinkle parmesan on top of all the zucchini rounds and bake at 400 degrees for about 20 minutes.

4) Serve warm.

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Moroccan Lamb Stew

If fall isn’t the perfect season for stew than I don’t know what is. This adds a bit of a twist to your meal if you don’t generally add a sweet flavor to your dishes. The plums are what make it Moroccan for me and they add a little warmth to the stew. Plus, how good does Moroccan Lamb Stew sound in this chilly weather?

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  • 5 teaspoons olive oil

  • 1 1/4 pounds boneless lamb, cut into 1-inch cubes

  • Salt and ground pepper

  • 1 large onion, halved and sliced

  • 8 cloves garlic, thinly sliced

  • 1/2 teaspoon paprika

  • 1/2 cup pitted prunes

  • 2 tomatoes, diced

  • 1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb

  • 2 tablespoons fresh lime juice

  • 1 cup rice

1) In a pot with tight fitting lid, heat oil over high heat. Season lamb with salt and pepper and brown for 3 to 5 minutes. Add water, close lid and cook for about 30 minutes, adding water as needed.

2) In skillet, add a little olive oil, add onion and garlic and cook until golden. Add paprika, tomatoes, prunes and lamb with its broth. Bring to boil, then turn heat to low, and simmer for about 30 minutes.

3) After its simmered, add cilantro and lime juice and serve on top of rice.