Zucchini & Tomato Bake

Zucchini & Tomato Bake

This was such an easy and delicious recipe I have to share it with you. It's the perfect entree to serve for Sunday brunch.  

I have made this before, but I decided to lighten it up this time around.

Bisquick Heart Smart

Ingredients

3 Cups Thinly Sliced Zucchini 

1 Large Garden Tomato

1 Cup Heart Smart Bisquick

1/2 Cup Grated Onion

1/2 Cup Grated Cheese

1/4 Cup Reduced Fat Mozzarella 

1/4 Cup Canola Oil

4 Eggs Beaten

Salt & Black Pepper

Obviously you can add or subtract what you like.  I only used 1/4 cup of onion and did not add any salt.  I only had extra virgin OliveOil so I decided to swap it out for canola oil instead for a lighter taste.  I used Bisquick Heart Smart instead of the original.  The original recipe calls for 1/2 cup of oil, I lightened it up to a 1/4 cup.  You can also use egg beaters or egg whites, I used whole eggs. I added a fresh garden tomato and a sprinkle of reduced fat mozzarella.  

Before I decided to add Tomato

Living next door to an amazing farmers market I always have tons of fresh produce on hand so I decided to add a garden tomato to the top, so good!  I used a 13  x 9 pan sprayed with Olive Oil spray.  Preheated the oven at 350 degrees.

Ready for the Oven

Baked for 25 minutes and that is all!  So delicious!  You can add or subtract anything you like, mushrooms would be a nice addition.

Finished Product

Definitely a great dish for house guests in the morning or afternoon.  This is a great recipe and a great way to add some vegetables to your morning meal.  I would also add a green salad along with it.  Try it out for yourself, you will not be disappointed!  Bon Appetite!   

Brunch is served!

Oven Baked Zucchini Chips

I love this recipe! You can also use panko bread crumbs and 2 egg whites in place of the fat free milk. Fresh tomato & basil sauce on the side for dipping.

We have them several times a month. Crispy veggie chips are a tasty alternative to fries. Japanese Eggplants in place of the Zucchini works well also!

Ingredients

1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Olive Oil Cooking spray
Preparation
Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on a cookie sheet coated with cooking spray. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.