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Garlic Parmesan Yellow Squash Chips
Garlic Parmesan Yellow Squash Chips
Preheat oven to 450.
Line 3 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
Place the squash in a single layer on the previously prepared baking sheet.
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
Bake for 10 minutes.
Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.
Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.
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Stuffed Zucchini with Tomatoes and Mozzarella
Stuffed Zucchini with Tomatoes and Mozzarella
Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
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Roasted Green Cabbage Wedges with Olive Oil and Lemon
Roasted Green Cabbage Wedges with Olive Oil and Lemon
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
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