I've been trying really hard to get Michael to try new foods. It's possible there's been bribery sweet incentives involved, but I think I'm OK with that. Very rarely does Michael like to try new things unless it involves the words cheese, chocolate, or fruit. Anything with meat? Forget it. He only eats tuna. Not saying there's anything wrong with that, and I'm definitely not forcing anything on him, but sometimes it gets tiring making dinner only to have him eat black beans, tuna, or a grilled cheese.

The other night we had breakfast for dinner, and I had been dying to try out this recipe. With a few alterations of my own, they were a big hit. After offering Michael a sort of "reward" for trying one bite... he ate three of them. I'd call that a success.


Ingredients:

- 1 C grated zucchini with or without skin. (About 1 large zucchini.)
- 1/4 C Parmesan or cheddar cheese (You can use any kind of cheese, including a cheese that isn't cheese ;), but thus far these are the two I've tried)

- 1/4 C breadcrumbs (I used Panko)
- 1/4 of an onion, diced (I used white, but sweet onion works really well, too!)
- 1 egg or egg substitute

Optional spices:

- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/4 tsp black pepper
- 1/8 to 1/4 tsp salt

Directions:

- Grate your zucchini and squeeze all the extra moisture out of it by placing it in a towel (like you would with frozen spinach). Make sure you really get rid of all the extra liquid. If you don't, the tots will be moist in the middle and you don't want that!
- Preheat your oven to 400 and spray a mini muffin tin with cooking spray. Set aside.
- Mix together all your ingredients in a large bowl.


- Using a cookie scoop or spoon, fill each hole around 1/2 to 3/4 full. Press down with a fork to even out the tops.

- Cook for 15 to 18 minutes, checking on them after 15 and going from there. This all depends on how crispy you like them, just make sure you don't burn them! (Unless that's your taste, of course.)

Oh, and HAPPY ST. PATRICK'S DAY! Only fitting I give you a green recipe for the day, right?

A super easy and healthy dinner alternative to pasta, I absolutely love these. If you're a zucchini lover, then you definitely need to put this recipe on your "to make" list or Pinterest board.

I realize that I've started posting quite a few Italian-Veggie dishes... like my Eggplant Parmesan (and there's another one on the horizon). What can I say? I'm trying to cut down on the pasta and up my vegetable intake. What better way to do that than make a few substitutions?

Ingredients:

- 3 to 6 medium sized zucchini, halved and hollowed (see picture)
- 2 to 3 C ground beef or turkey (you can also use a meat substitute or sausage of any kind!)
- your favorite marinara sauce (about half of a typical jar for 3-4 zucchini, the whole jar for 5-6)
- 1/2 white onion, finely chopped (optional)
- Mozzarella Cheese (to top)
- Parmesan Cheese (to top)

Directions:

- Preheat your oven to 400. Prepare a 9 x 13 pan with cooking spray.
- In a large skillet, combine your onion and ground meat/sausage of your choice. Cook over medium-high heat until your meat is cooked and your onion is soft.
You don't have to use onion if you don't want it!
- Mix your marinara sauce into your meat mixture and let sit (covered over medium-low heat) for ten to twenty minutes, if possible.
- If you haven't already, cut your zucchini in half length-wise and hollow them out making "boats". However many zucchini you use, you will have twice the number of boats (i.e. if you use 3 zucchini, you come out with six boats).
- Spoon meat mixture into your zucchini boats and top it with mozzarella and parmesan cheese.
- Bake for ten to fifteen minutes (until cheese is melted/golden brown).
See first picture!

The idea for this recipe comes from Dashing Dish.

I've been wanting to try a zucchini recipe for a while (other than Zucchini Chips). I haven't ever tried to bake it, so I thought that this was as good a time as any! Plus, what better way than to try it with banana?

This recipe was created from my banana oatmeal muffins and oatmeal chocolate chip muffins.

Ingredients:

- 3 very ripe bananas
- 2 eggs
- 1/4 C honey
- 1/4 C brown sugar
- 2 tsp vanilla
- 1 3/4 C whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 medium zucchini, shredded (measured to about 3/4 C)
- 1/2 - 1 C chocolate chips

Directions:

- Preheat your oven to 350. Prepare a bread ban, muffin tin, or whatever type of ban you intend to cook this in.
- Beat your eggs with the brown sugar.
- Add your bananas.
- Add the honey and vanilla.
*Pictured is the zucchini in the wet mixture, but I think it would work a little better if you don't add it until AFTER you add your dry ingredients.*


- Add your dry ingredients in portions, mixing after each addition.

- Fold in your chocolate chips (and zucchini if you saved it for last).
- Measure into your prepared pan. I used these adorable mini liners (which sadly I do not have the correct pan for).

- For bread, bake for at least 50 minutes before checking on it.
- For muffins, bake for around 20 minutes before checking on them.

I baked mine for 25 minutes precisely, so just continue to check on them (and poke them with a toothpick or knife) until they are ready to be removed from the oven. Then make sure to let them cool before serving!

I wrapped these up all pretty-like and gave them to neighbors. Enjoy!

Craving zucchini is pretty normal in our household. Clark grew up with fried zucchini. I grew up with... well.. no zucchini, really, until my senior year of high school. Still, we both love it. Therefore, I thought it only right that I find a healthier way of making zucchini since fried truly is not an option. Ergo: Zucchini chips.

By the way, does anyone besides me always want to spell "zuchinni" instead of "zucchini"?

Not to mention my friend Beth over at Post Graduation Studies has been going on and on about her love for zucchini (meant in a positive respect... I see how "on and on" could come across as negative), and therefore I thought I'd post something for her to try!

Ingredients:

- 1 thinly sliced zucchini
- 1/4 C bread crumbs (Italian flavored would go excellently)
- 1/4 C grated Parmesan cheese (optional)
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 C Milk (I used skim)
- 1/4 C (heaping) of Whole Wheat Flour

Directions:

- Preheat your oven to 425.
- Spray your cookie sheet or line it with nonstick aluminum foil.
- Mix together your milk and flour.
*Pictured is one cup of milk and 1/2 C flour, but I learned that I definitely didn't need that much so I halved it for the post!*

- Mix together your bread crumbs, cheese, black and cayenne pepper.

- Dip your zucchini slices first in the milk mixture (drenching/drowning them, really) and then coat them (generously) in the bread crumbs mix. Place on your prepared cookie sheet.
*My fingers looked like they were ready to be cooked as well by the time I was finished with this process!*


- Bake the chips for 30 minutes, flipping half way through (so 15 minutes on each side). Make sure to check on them because a couple of mine did get overdone (aka burned to a crisp), but for the most part they were positively scrumptious!


Serve warm and ENJOY!


This recipe was adapted from: The Naked Kitchen