Eggplant Bake

Ingredients


1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds
salt to taste
1 medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices Muenster cheese, torn into strips

Directions

1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Heat the oil in a skillet over medium heat.
3. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat.
4. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
5. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
6. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Spicy Eggplant

Ingredients

• 2 tablespoons vegetable oil
• 4 eggplants, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 onions, thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons oyster sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon white sugar
• ground black pepper to taste
• 1/2 teaspoon Asian (toasted) sesame oil

Directions

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
2. Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Mimi's Zucchini Pie

Ingredients
4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini (can shred too)
1 1/2 cups sliced yellow squash (can shred too)

1/4 cup chopped onion
1 large ripe tomato, sliced
1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie plate.
2. Whisk together eggs and oil in a bowl with salt and pepper.
3. Stir in baking powder and baking mix until moistened.
4. Gently fold in zucchini, summer squash, and onion.
5. Pour into prepared pie plate, and arrange sliced tomato over top.
6. Sprinkle with Parmesan cheese to taste.
7. Bake in preheated oven until puffed and golden brown, about 35 minutes.

Avocado & Zucchini Pizza

Ingredients:
Cornmeal; as needed
3 cups of grated zucchini or crookneck squash
2 Serrano chiles, minced
Salt, to taste
Freshly−ground black pepper, to taste
5 Garlic cloves, minced
1 tablespoon of fresh lime juice
Kosher salt, to taste
Black pepper
1 Twelve−inch pizza shell
1/4 cup of Extra virgin olive oil
2 cups of grated or shredded cheese(such as Monterey Jack; St George, Fontina or mozzarella)
2 tablespoons of Minced Italian parsley or cilantro
1 Ripe avocado
Crushed red pepper; to taste
1 Lime; cut into wedges

Directons:

1. Preheat the oven to 475ºF.
2. Place a baking stone in the oven or sprinkle a baking sheet or pizza pan with cornmeal.
3. Toss together the zucchini, chiles, garlic, and lime juice in a small bowl. Taste, and season with salt and pepper.
4. Dust a work surface with cornmeal, and place the pizza shell on it.
5. Drizzle the olive oil over the shell, then spread the zucchini mixture on top.
6. Top with the cheese, spreading it evenly over the zucchini.
7. Scatter the parsley or cilantro over the cheese. If you are using a baking stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet, pizza pan, or baking stone.
8. Bake the pizza until the crust is lightly golden and the cheese bubbly, 15 to 20 minutes.
9. Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.
10. Remove the pizza from the oven, and let it rest for 5 minutes.
11. Cut it into 8 slices, and top each one with avocado slices.
12. Sprinkle salt, pepper and crushed red pepper .
13. Serve with a wedge of lime.

Chickpea Patties

1 15.5 ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 tsp cumin
Kosher salt and black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
1/2 cup low fat yogurt (preferably greek)
3 tbsp. fresh lemon juice

• In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed.

• Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

• Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

• In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper.

Definitely give this recipe a try! The chickpea patties are so yummy that you won’t even notice that they are “health” food! From carrots and cake.

Vegetarian Chili

Ingredients

* 1 Tbsp. Olive oil
* 1 Cup onion
* 2 Cups Mushrooms (chopped)
* 1 Tbsp. chili powder
* 1 Tbsp. chopped fresh oregano (or 1 teaspoon dried)
* 1 Tsp. ground cumin
* 1 Tsp. Oregano
* 1 Tsp. ground mustard
* 2 Tbsp. chopped garlic
* Chopped green and red pepper ( optional )
* 1 Cup chick peas
* 1 1/2 Cups cooked Romano beans (one 15-ounce can, rinsed and drained )
* 1 1/2 Cups cooked Kidney beans (one 15-ounce can, rinsed and drained )
* 3 Cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
* 1 Cup fat free chicken broth

Method

1. Preheat Sauce pan or Dutch oven over medium heat.
2. Add olive oil onion and sauté over medium-high heat until soft and just starting to brown.
3. Add mushrooms and peppers; cook over medium high heat, until cooked through; about 6 minutes.
4. Add chili powder, oregano, cumin, mustard, garlic, beans, chick peas, tomatoes, and broth.
5. Bring to a boil over high heat and then reduce the heat to a simmer.
6. Cover and let simmer for 40 minutes.
7. Remove cover and simmer until desired thickness is reached
8. ENJOY!

Zesty Tip: If you want your chili to be a little thicker you have two options. You can remove the cover for the last 20-20 minutes to allow it to thicken or you can take a cup or so of chili out and puree it and stir it back in to aide in the thickening process.

From Zesty