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Baked instead of fried, these zucchini fries make a healthy snack. Easy to make and serve with your favorite dip! Gluten-free, too!
Preheat oven to 425ºF.
In a small bowl lightly beat the egg.
In a large Tupperware container, combine spices and cornmeal. Mix until combined.
Dip zucchini slices in egg and then add to Tupperware container. Add all the zucchini slices, cover and shake to combine.
In single layer, place zucchini slices of parchment-lined baking tray. Bake for 20 minutes or until lightly browned and crispy, turning slices over halfway into baking.
Recipe adapted from Itzy’s Kitchen.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!