Zucchini with Parmesan and Herbs

Here's today's yum. Make sure you save it to your timeline so that you always have it. Zucchini Parmesan Bites. Ingredients 4 medium, fresh zucchini, sliced in half 1/2 cup fresh Parmesan cheese, grated 1-2 tablespoons fresh rosemary & thyme, minced smidge of olive oil salt & pepper to taste Directions Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Ideas found in FB comments;
My dad takes his zucchinis.....scoops them out into a frying pan, dices up onions, green or red peppers, mushrooms and tomatoes...adds a few spices and lets it simmer for part of the day. Then he scoops these delicious fried veggies back into the "zucchini boats" put a little Parmesan cheese and bakes them for a bit! He will sometimes add sausages to the mix too!

These are really good with some sliced roma tomato on there too. Also, after you cut them in half, shave a little off the skin side that is sitting on your baking dish. That way they won't turn on there side and dump off all the seasoning and cheese.

Made these twice already! Delicious.....second time I boiled a pot of water, placed the whole zucchini (medium size) in the boiling water for about 3-4 minutes. Pour off the boiling water immediately & add the zucchini to a bowl of cold water (add a little ice) to stop the cooking. After a few minutes drain the zucchini & dry. Then proceed with the recipe. Found the zucchini was cooked better. Firm & crunchy not mushy. Easy to make.

Try using vegan parmesan: VEGAN PARMESAN

Baked Spring Rolls

My Baked Spring Rolls
LuvMyMonkeyMunch

2/3 cup shredded celery
2/3 cup shredded carrot
2 generously full cups cabbage
1 tsp olive oil
2/3 cup almost minced onion
1/2 tsp minced peeled fresh ginger, or shredded crystal
1 garlic clove, minced
1/2 lb shredded, sauteed, chicken, shrimp or beef, in olive oil seasoned with salt and pepper
1 tsp low sodium soy sauce
3 Tb sweet and sour sauce, aka duck sauce
1 Tb red wine vinegar
1/4 tsp black pepper
14 egg roll wrappers
water, very little (for wrapping)
cooking spray

Drizzle oil in saute pan. Heat to medium heat and saute chicken, slice, and then shred, set aside. Use the same pan and add the onion, ginger, and garlic, saute 2 minutes, or until translucent. Add the celery, carrot, cabbage and toss. Then add the pepper, soy sauce, duck sauce, and red wine vinegar. Continue to toss until wilted, then add the chicken, shrimp, or beef back to the pan until heated. Set aside and cool off. Wrap 2 Tb of mixture per wrap and fold according to package directions, using as little water as possible to use as a "glue". Place on a greased, glass baking dish and lightly coat wrappers with cooking spray, to help with browning. Bake 425* for 15-20 minutes, or until they appear crispy.

--