Okay I just named my first recipe. Not something anyone really cares about but for me its pretty cool. This recipe is one my mom used to make. I don’t even know if there ever was a written recipe or if she just came up with it. Either way I have always liked it. So when I made them the other night I attempted to figure out how much of what I used so I could share it here.

Source: Family

Prep/cook time: 1 hour

• 2 medium or 1 large zucchini cut into wedges
  
• 1 cup Parmesan cheese
• 1 cup bread crumbs
• 1/2 cup (8 tbsp) butter melted

Mix the bread crumbs and Parmesan cheese together and place on a plate or in a bowl. Dip the wedges in the melted butter and coat with the cheese and bread crumb mixture. Place on a cookie sheet and bake at 350 for 30-45 minutes or until the zucchini is fully cooked.

Yield: 4 servings

Is this healthy? No not really but man I enjoy it. My mom brought with her when my parents came to visit last week a convection oven that sits on my counter(LOVE IT! Will post about it soon I promise!) and so I used it to make these and they turned out better then ever before.

This was a favorite of mine growing up. I don’t make it as much as I should but I enjoy it when I do.

Source: A mix of a few online recipes

Prep/cook time : 25 minutes

• 1-2 lbs red potatoes
• 1/4 cup butter
• 1/8-1/4 cup minced parsley
• 1 tbsp lemon juice

Scrub or scrape new potatoes. Cook in boiling salted water just until tender, 15-20 minutes. Melt butter in saucepan; stir in parsley and lemon juice. Pour sauce over potatoes.

Yield: 4 servings

Our Zucchini plants did well this year. So I have a nice big pile sitting on my counter right now. One can only make so much zucchini bread. I have frozen quite a bit as well but the pile is still growing. So yesterday I went looking for something to make to go with supper.  I settled on this one. I found some others I hope to try soon.

Source: allrecipes.com

Prep Time: 1 hour 15 minutes     Cook Time 45 Minutes

• 4 cups shredded zucchini
• 1 1/4 tsp salt
• 1 tbsp melted butter
• 4 eggs
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/4 tsp dried parsley
• 1 cup shredded Monterrey Jack cheese(I used cheddar)
• 1/4 cup all-purpose biscuit baking mix(Bisquick)

1. Toss the zucchini and salt together and place into a colander set in the sink. Allow to drain for 1 hour, then squeeze the liquid out of the zucchini, and set aside.
2. Preheat oven to 350 degrees F(175 degrees C). Prepare a 1-1/2 quart casserole dish with the melted butter.
3. Whisk the eggs in a mixing bowl with the pepper, garlic powder, and parsley. Stir in the zucchini, shredded cheese and baking mix until combined. Pour into the prepared casserole dish.
4. Bake, uncovered, in the preheated oven until set and golden brown on top. 45 minutes to 1 hour. The souffle is done when a knife insert into the center comes out clean.

Yield: 6 servings

Over all I liked it and my son ate some as well.