Asian Zucchini Noodle Stir-Fry

First - this is supposed to be made with shrimp! I made this on a night when Will wasn't going to be home, so I just left the shrimp off and went veggie. But it would be delicious with shrimp, or even chicken too! The sauce is the best.

I'm posting the recipe WITH shrimp. Just skip that step if you keep it veggie.

1/2 c chicken or vegetable broth
1/4 c hoisin sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tsp minced fresh ginger

1 lb jumbo shrimp, shelled and de-veined

1 medium bell pepper, sliced

1/2 c shredded carrots
2/3 c sliced red onions
1 c sugar snap peas
2 medium zucchini, cut into noodles (I used 4 smaller)

Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tbsp olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 tbsp of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. 

Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Original recipe found here.

Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.

Cajun Sweet Potato Noodles

Last weekend I realized - I have TWO weeks of summer left... TWO weeks to try new recipes, and recipes that might be a little more time consuming! So I planned out 3 new veggie noodle dishes for this week... they ALL turned out delicious.

After I prepped for this, I realized it would be super easy to prep veggie noodles (sweet potato, zucchini, etc.) on Sundays. They keep well, so you could just have them on hand for the week. Check out inspiralized.com - it's a whole site devoted to spiralizing... how-to, meal planning, storage, recipes!

THESE WERE SO TASTY. The ENTIRE recipe is about 500 calories... I ate it all by myself since Will was at a work dinner! I'm glad I got it all to myself!

Sweet Potato Noodles:
2-3 medium-sized sweet potatoes
1 tbsp olive oil
1 tsp Cajun seasoning
½ tsp sea salt

Veggie Noodles:
1 large red bell pepper, cored and thinly sliced
8 oz mushrooms, cleaned and thinly sliced
1 large red onion, peeled and the ends sliced off
1 large zucchini, about 12 ounces, ends sliced off
2 cloves of garlic, minced
1 tbsp olive oil
3 tomatoes, about 12 oz, chopped
Chopped fresh cilantro, about ½ of a small bunch



Preheat the oven to 450ºF.

Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.

Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup!

Toss the sweet potato noodles with the olive oil, Cajun seasoning, and sea salt.  Place the sweet potato noodles in the oven to roast, until softened, about 8 minutes.

While the sweet potato noodles are roasting, sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tbsp of olive oil until the veggies are just tender.

Remove sweet potatoes from the oven and add them to the pan with the sautéed veggies. Add chopped fresh tomatoes, and fresh cilantro. Cook just long enough to heat through and serve immediately!

Original recipe found here.

Sweet Corn Cakes with Roasted Vegetable Salsa

This amazing dish is courtesy of SkinnyMs. I halved the recipe below, because Will is out of town and I didn't think I needed to eat 18 corn cakes. It was SO HARD to not eat the entire recipe - these are amazing, y'all. I mean really, really, really tasty. You can have 3 tasty pancakes with 3/4 c veg salsa for only about 350 cal. Yes.

The recipe calls for goat cheese - I didn't have any, so I used a bit of light sour cream. I guess I like to put a little sour cream on all veg cakes, fritters, etc.

The recipe below will make about 18 (3-4 inch) corn cakes.

Roasted Vegetable Salsa:
1 zucchini, diced
1 small red onion, diced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp sea salt
1 ttbsp olive oil
1 c halved cherry tomatoes
1/2 c fresh corn kernels
1/4 c chopped fresh cilantro
1 clove garlic, minced
Juice of 1 lime

Corn Cakes:
1 1/2 c corn flour (I used this, but you can also grind corn meal into a flour using your blender)
1 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
1 c low-fat milk
1 tbsp honey
2 eggs
2 c corn kernels
1 tsp olive oil

For serving:
1/2 c crumbled goat cheese (I used a couple tbsp light sour cream instead)




Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Toss the zucchini and onion with the seasonings and olive oil and lay on the sheet pan. Roast for 20-25 minutes, until tender.

Combine the tomatoes, corn kernels, cilantro, garlic, and lime juice in a large bowl. When the vegetables are done roasting, toss them with the tomato mixture.

To make the corn cakes, combine the corn flour, baking soda, and salt in a bowl. Add the butter, milk, and honey and stir. Beat the eggs until light yellow and add to the mix. Stir and fold in the corn.

Heat a skillet over medium heat and add the olive oil. Drop the batter onto the pan to form 3-or-4 inch pancakes and cook until bubbly. Flip and cook until browned on both sides.

To serve, top the corn cakes with the salsa and the goat cheese (or sour cream!).

Original recipe found here.

Made them again the next week for Will. :)

Zucchini & Squash Oven Chips

I actually thought I posted this recipe a looong time ago when I first made it. As it turns out, I do have another zucchini/squash oven chip recipe... but it's not the same one. Those are kind of breaded with Parmesan and Panko, and they are delicious... but..... these aren't breaded at all and practically zero calories! So anyway, I added the word "breaded" to the other recipe, and I'm just calling this one Zucchini & Squash Oven Chips.

squash/zucchini (however much you want to make)

Generally, you'll need 1 baking sheet per zucchini/squash.

Cut your zucchini/squash very thin. You can use a mandolin blade, but I find I can actually slice them thinner than that myself. So whatever works for you.

Preheat oven to 375 degrees. Spray a baking sheet with olive oil. Lay chips flat on sheet touching each other - they'll shrink when baking. Spray olive oil over the top and sprinkle with a little salt & pepper. Bake 20-30 min.

You will really need to stand there and watch for the last 10 min or so. Since I sliced mine by hand, they weren't all the exact same thickness, so they finished at different times. I started pulling the thinnest off the sheet at about 20 min, and left some on until the 30 min mark, even 35 min. Pull them off the sheet and let them cool right as they start to brown and get crisp.

"Fried" Zoodles and Veggies

Once the prep for this dish was done, I had it cooked in less than 10 minutes! During the school year, it would be easy to prep all the veggies on Sunday, then make the stir-fry Mon. or Tues. This is so low calorie, healthy, and delicious! If you haven't bought a spiralizer yet, you need one!! (I have this one from AmazonPrime!)

4 c zucchini peels (spiralized, mandolin, peeled, etc.) (I had 3 medium zucchini & used my spiralizer)
1/2 c diced white onion
1 1/2 c broccoli florets
1 bell pepper, chopped
6-8 baby bella mushrooms, sliced
1 tsp minced garlic
2-3 tbsp light soy sauce
2 eggs
salt/pepper
olive oil cooking spray


Coat medium sized skillet with cooking spray and under medium heat scramble the eggs and set aside.

Spray a large pan with cooking spray, heat over medium-high heat, and add garlic. Cook for about 30 seconds, and add the onion and broccoli. Stir and continuing cooking for a few minutes. Add bell pepper and mushrooms, cooking 2-3 more minutes. Add in soy sauce, stir all veggies together. Add zucchini noodles, stir. Last, add in the scrambled egg. Give it a big stir, season with salt/pepper, and serve! YUM!!!

Original recipe found here.

Summer Veggie & Shrimp Stir-Fry

I can't think of a much better way to use all these amazing summer veggies! My mom is kind of notorious for making meals out of stir-frying a ton of different veggies together... except she usually likes her stir-fry with pasta! So this reminds me of her, I just wish I had the veggies from her garden to use! No pasta for us though - trying to reduce those unnecessary carbs. ;) This yummy recipe idea comes to you from The Pioneer Woman.

2 tbsp light butter
2 tbsp olive oil
2 tsp garlic, minced
12 whole jumbo shrimp, peeled/deveined (I just buy these frozen and thaw)
2 whole zucchini, sliced
2 ears corn, kernels sliced off (can also use frozen or canned)
1/2 c grape/cherry tomatoes, sliced in half
salt/pepper, to taste
chopped fresh herbs, if desired

After I thawed my frozen shrimp, I sprinkled salt, pepper, & garlic powder on them before cooking.

Heat 1 tbsp light butter and 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Original recipe found here.

Zoodles with Creamy Avocado Sauce

We had smoked chicken along with these zoodles, and the avocado sauce was also amazing on the chicken. You might think it would turn brown as leftovers the next day? Nope! Easy, creamy, delicious!

zoodles
1 large avocado, pitted
1-2 tbsp lemon juice 
1-2 cloves garlic, crushed 
2 tbsp extra virgin olive oil
large handful fresh basil, 8-10 leaves (plus extra for garnish) 
salt and pepper, to taste

Pit the avocado and put avocado, lemon juice, garlic, olive oil, and basil in a food processor. Blend until smooth. Add salt and pepper to taste. 

Original recipe found here.

Zucchini Noodles with Roasted Tomatoes & Cream

BIG NEWS: I no longer use my mandolin slicer to make zoodles (zucchini noodles). I bought this spiralizer from Amazon that a friend recommended. Amazing!!! So fun to use and so easy! I've searched for all sorts of new spiralized vegetable recipes. (I'm trying a sweet potato mac & cheese soon-stay tuned!). Anyway, totally worth the money. It makes the zoodles much more curly and solid, if that that makes sense.

Ok, so to the actual RECIPE. The sauce is divine (I don't use that word often), and I even substituted fat-free half-n-half for the heavy cream!!! The roasted tomatoes are juicy and delicious, the sauce is creamy and full of flavor, and the zoodles are fresh & yummy.

5-6 zucchini, made into zucchini noodles by using either a Spiralizer or a julienne slicer.
1 pint of yellow cherry tomatoes, cut in half
1 pint of red cherry tomatoes, cut in half
2 tbsp unsalted butter
1 shallot, minced
2 or 3 fresh thyme sprigs
small handful, chopped fresh basil
3/4 c heavy cream (I used fat-free half-n-half)
3/4 c of freshly grated Parmigiano Reggiano cheese
olive oil
salt and pepper to taste

Arrange the cherry tomatoes cut side up on a rimmed baking sheet. Spray all over with olive oil, salt and pepper. Roast at 400 degrees F for 10-15 minutes.

Heat the butter in a saute pan over medium low heat, when the butter is melted and starts to foam add the shallot, cook until softened. Scrape in the tomatoes and any juices that collected on the baking sheet. Add the thyme sprigs and pour in the cream (or half-n-half), I added half of the cheese by sprinkling it around the tomatoes and into the cream. Heat gently on low until it simmers. Turn off the heat and stir in basil.

In a larger saute pan, drizzle with olive oil and place your zucchini noodles on top, gently cooking and carefully tossing until just slightly wilted and still al dente, just a few minutes. Place zucchini noodles onto a serving platter and spoon the sauce right over the top, adding more parmesan cheese.

Original recipe found here.

Thai Turkey Zucchini Meatballs

These were AH-MAZING!! The sauce is completely delicious and perfect over rice or noodles - I served it over brown rice, but noodles would be yummy too.

For Meatballs:
2 lbs ground turkey, extra lean
1 c zucchini, shredded & liquid squeezed out
1 tbsp fish sauce
1/4 c green onions, finely chopped
2 tbsp basil, finely chopped
2 tsp ginger, grated
2 garlic cloves, grated (I used minced)
1 tsp red curry paste
2 tbsp coconut milk, light (canned)
1/8 tsp hot pepper chill flakes
Cooking spray

For the Sauce:
1 + 1/2 cup coconut milk, light (canned)
3 tbsp tomato paste
1 tsp red curry paste
1 tsp fish sauce
1/8 tsp hot pepper chili flakes, or to taste

In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.

In a small bowl, whisk together sauce ingredients and set aside.

Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Original recipe found here.

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

• 8 oz Chinese egg noodles,
• 1 tbsp canola oil
• 1 c sliced cremini mushrooms (I used baby bellas)
• 5 garlic cloves, minced
• 1 bundle green onions, sliced
• 1/4 c lower-sodium soy sauce
• 1 tbsp brown sugar
• 1 1/2 tbsp fresh lime juice
• 1 tbsp dark sesame oil
• 1 tbsp ketchup
• 1 tbsp chili paste
• 2 large eggs
• 2 cups spinach, trimmed

First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.

1. Boil water for the egg noodles. Cook according to package directions.
2. About the time you put the noodles in to cook (mine only needed 3 min), heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!
   
   Original recipe found here.

Zucchini Feta Fritters with Tzatziki Sauce

OMG. I have made several different kinds of zucchini fritters/pancakes, etc. Go to the Easy Find Recipe Index and look under Meatless Main dishes for them. Anyway - I like ALL the recipes... I wouldn't post them on my blog if I didn't... but these are my favorite of all of them! Why?! I don't know - they got so deliciously crispy, the feta was different and amazing, fresh herbs... If you're choosing between one of the recipes to make, you'll want to make this one!

2 medium zucchini (about 2 heaping cups after draining)
1/4 c red or green onion, diced
2 tbsp fresh parsley or mint, chopped
1 egg
2/3 c all-purpose or white whole wheat flour
1/2 c feta cheese, crumbled
salt and fresh black pepper
olive oil, for pan-frying

Sauce:
2/3 c plain nonfat Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tbsp fresh or dried dill
a big squeeze or two of fresh lemon juice

Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.

Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate. In a large mixing bowl combine zucchini, onion, herbs, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.

Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.

Original recipe found here.

Skinny Mediterranean Pasta Toss

This is awesome!! The recipe actually calls for penne pasta, but we just had elbow macaroni, so that's what we used! You could easily add meat to this - Will and my Dad put some chicken on theirs. YUM!

2 tbsp olive oil
2 small zucchini, sliced
10 small sweet bell peppers, sliced
1 c grape or cherry tomatoes, halved (or a can of diced tomatoes)
1/2 yellow onion, diced
1 tsp minced garlic
1 tbsp dried Italian herbs
1 tsp salt
1 15 oz artichoke hearts in water, drained and sliced in half
1/4 c sun-dried tomatoes in oil
1/3 c balsamic vinegar
1 1/2 c dry whole wheat penne
1/3 c crumbled fat-free feta cheese

Heat olive oil in large skillet over medium-high heat. Add onions, garlic, zucchini, peppers and cherry tomatoes and saute till tender. While vegetables are cooking, bring pot of water to boil and cook pasta according to package instructions till al dente. Drain (reserve a little of the pasta water) and hold.

When vegetables are tender, add Italian herbs, artichoke hearts and sundried tomatoes. Mix well, then add balsamic vinegar. Allow the vinegar to reduce for a few minutes, stirring often. The balsamic will become sweet and sticky and will coat the vegetables. Add the drained pasta to the vegetable mixture. Toss to coat the pasta, adding hot pasta water if necessary. Serve topped with feta crumbles and cracked black pepper.

Original recipe found here.

Zucchini Pancakes

Awesome recipe from Skinnytaste! These have great flavor. I could easily eat the entire batch myself. The recipe doesn't call for it, but I like to put just a bit of light sour cream on top of the pancakes!

2 medium zucchini, grated (I use the attachment on my mandolin)
2 shallots, finely chopped
1/4 c fresh chives
1/4 c parsley, chopped
1 garlic clove, minced
2 eggs
1/4 c grated Parmesan cheese
6-8 tbsp whole wheat flour
kosher salt and fresh pepper to taste
olive oil spray

Grate zucchini using the large holes of a cheese grater and place in a large bowl. I used the same mandolin attachment I use to make zucchini noodles. But instead of lengthwise - I grate the zucchini through the other way so the strands will be short. (That may not make sense...) Anyway, then add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.

Heat a large skillet over medium heat and spray oil to cover pan. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm. Spray more oil in the skillet as needed, and continue with remaining batter. Makes about 20 small pancakes. (My pancakes were a little bigger and I got 14 pancakes.)

Original recipe found here.

Baked Vegetable Casserole

The tomatoes MAKE this dish! I would have used more if I had extra tomatoes! YUM!

2 tbsp olive oil
pinch of salt
2 tomatoes
1 eggplant
2 medium sized zucchini
1/2 tsp minced garlic
1/2 c chopped onions
1/2 c marinara sauce
2 c part-skim mozzarella cheese
pepper to taste 

Cube up your zucchini and eggplant. In a large skillet heat oil and toss in your cubed vegetables & onion over medium heat, sprinkle salt on top (I also used Cavenders).  Heat and toss until vegetables are a little tender. Add marinara and stir well. Transfer the vegetables to a sprayed or foiled baking dish - I used a 9x13". Slice your tomatoes and arrange slices on top of other vegetables. Sprinkle a bunch of cheese on top! Sprinkle with pepper to taste and bake for about 20 minutes or until cheese is melted and browned, and veggies are tender. I broiled mine for a minute to really brown the cheese! 

Original recipe found here.

Baked Zucchini Fritters

I thought I'd use my extra time at home (I am sick) to catch up on a couple recipes I needed to post. So I have made 2 other kinds of fritters/cakes before: Zucchini Carrot Cakes with Basil Chive Cream, and regular Zucchini Cakes. Both are amazing. But these are BAKED! Really delicious.

2 large zucchini, grated
1 small red onion, grated
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
a splash of milk
1 egg

Heat oven to 425°F. With a grater, grate zucchini and onion. Place grated zucchini and onion in a colander, sprinkle with salt, and let sit about 20 min. Squeeze out as much water as you can. Add to a bowl and combine whole wheat flour, salt, pepper, milk and egg, mix well.
 
Drop small to medium-sized rounds on a lightly greased baking sheet. Bake for 16-20 minutes, depending on the size of your fritters. Then flip and bake for another 10 minutes until golden brown on each side. Enjoy with whatever sauce you like.

Original recipe found here.

Zucchini and Yellow Squash Gratin

This dish is made with Panko which adds a delicious crispiness to these veggies. Yum, yum.

About 3 squash and 3 zucchini
1 small onion, diced
2 garlic cloves, minced
1/4 c heavy cream
1/4 c milk
1 c Panko
1/2 c grated Parmesan cheese

Preheat oven to 450 degrees. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, onions, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes. Add cream/milk, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.

Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining Panko and Parmesan; season with salt and pepper. Bake until top is golden, 10 to 12 minutes.

Original recipe found here.

Baked Zucchini Fries with Sriracha Lime Mayo

These were amazing. I feel like I need to make them once a week. I guess I could since my mom has an abundance of zucchini in her garden. We really liked the kick the hot Sriracha gave the sauce. Must try!!

Fries:
zucchini (I had about 8 small ones)
2 tbsp flour
2 eggs
1 tbsp water
1 c Panko bread crumbs
1/4 c grated Parmesan cheese
1/2 tsp salt, garlic powder, each
1/4 tsp cayenne pepper

Mayo:
6 tbsp lite mayo
3 tsp Sriracha sauce
2 tsp lime juice

Depending on the size of your zucchini, you can cut it length-wise into quarters. I also cut some in half first and then cut the halves into quarters. Doesn't really matter... delicious either way.

Preheat oven to 425. Line a baking sheet with aluminum foil and place a wire rack on top of it. In one bowl, mix Panko, cheese, salt, garlic powder, and cayenne pepper. In a diffent bowl, whisk together 2 eggs with 1 tbsp water. Put all your zucchini pieces into a big ziploc and sprinkle 2 tbsp of flour in. Seal bag and shake, coating all the zucchini.

One at a time, dip each flour-covered fry into the egg, then into the bread crumb mixture. Carefully place on wire rack. Do this with remaining zucchini, then bake for 20 min. To make the sauce, just mix all ingredients together!

Original recipe found here.