Zucchini is one of my favorite vegetables. This week as part of the downtown Nashville employee appreciation week I was able to pick up free produce at Nashville farmers market. Today I recreated this recipe in preparation for watching the Western Kentucky Hilltoppers (my alma mater) play their rival Middle Tennessee State. WKU came out the winner.

zucchinitots

  • 1 large zucchini or 2 small
  • 1/4 cup of bread crumbs ( I used Aldi’s gfree white bread, toasted)
  • 1/4 cup parmesan cheese
  • 1/4 cup of low-fat mozzarella cheese
  • 1/4 cup diced onion
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tony Chachere Cajun Seasoning
  • 1/2 tsp. onion powder

Directions:

Preheat oven to 400 degrees, Grate zucchini, place grated zucchini in paper towel to drain excess water.
Mix all ingredients in a medium bowl.
Spoon with a cookie scoop on a greased cookie sheet.
Bake at 400 degrees for 10 minutes. Flip and bake and additional 8 minutes.
Serve with ranch dip.
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