SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.

Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.

We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀

We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!

Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.

SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)
SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE)

INGREDIENTS :

  • 1 batch Fudgy Brownies
  • Salted Caramel
  • 8 medjool dates
  • 3 Tbsp oil (I used avocado oil)
  • 3 Tbsp water
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • rock sea salt for garnish

INSTRUCTIONS :

Brownies

  1. Bake and allow to completely cool before topping with caramel.

Salted Caramel SaucePit dates and coarsely chop.

  1. Combine all ingredients in a high powered blender or large food processor.
  2. Process until smooth.
  3. Pour over brownies and evenly spread.
  4. Garnish with rock salt.

You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in petiteallergytreats.com

VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS

VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS

These Vegan Chili Pineapple Sweet Potato Burgers are FULL of flavor! sweet pineapple and spicy chili make an amazing combo.  A chili flavored spread pairs perfectly with these burgers! Vegan and Gluten Free Option.

I love sweet potatoes rice burgers! Don’t you?!

This. Is. My. Favorite. Burger. Yet. 😉

You may have already seen my Healthy Black Bean Sweet Potato Burger and my Vegan Curry Burger and those are both out of this world flavorful and delicious but it’s getting warm out and pineapple in my burger is TOTALLY necessary!

obviously I have been on a pineapple kick lately! I mean… Chili Pineapple Mango Salsa and Vegan Caribbean Quinoa Taco’s over the last couple weeks! 😉 I might have most of my pineapple obsession out of me now… maybeee HA!

Anyways, I really think you are going to love it because the sweet pineapple goes perfect with a dash of chili and sweet potatoes and rice in this Vegan Chili Pineapple Sweet Potato Burger!

This burger also kind of makes me feel like I should be sitting on a beach in Hawaii enjoying it… don’t you agree? Pineapple in the burger just says beach, at least in my mind it does. 😉

Moving on, the base is sweet potato and rice just like the other two burgers, I mean it’s crazy how much you can change the flavor of a burger by what you add to a base! They all three taste SO different, it just goes to show ya’ some base recipes you just don’t mess with…yet! 😉 (the food making wheels in my mind never stop turning!)

I added onion, chili and pineapple to this burger and the sweet and slight bit of spice is a wonderful combination my friends… a wonderful one!

VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS
VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS

INGREDIENTS

  • 10 oz. bag of frozen cubed sweet potatoes (about 1⅓ cups mashed) * see notes
  • ¾ cups dry rice cooked (about 2 cups after cooked, I used basmati rice)
  • ⅔ cup chopped and squeezed pineapple* (see notes*)
  • ¼ of a small purple onion chopped tiny
  • 2 tsp chili powder
  • Pinch of black pepper
  • ½ TBSP olive oil (optional see notes)
  • FLAX egg optional see notes! (1 tbsp flax seeds ground up which will make 1½ tbsp plus 3 TBSP water)

SPREAD:

  • 1 ½ TBSP vegan mayo
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • Pinch of black pepper
  • ¼ of a small lemon squeezed (make sure no seeds fall in)
    (double this recipe if you like a lot of dressing on your burger)

EXTRAS optional:

  • burger buns (I used sprouted grain ones from Food For Life brand)
  • sliced thick tomato
  • shredded lettuce
  • onion

INSTRUCTIONS

  1. Start by cooking the rice and steaming the sweet potatoes. Cook rice according to directions on your package.
  2. For the sweet potatoes place them in a pot with about 2 oz. of water and a lid, let steam on low-medium heat for about 15-30 minutes depending on heat level and if you use fresh or frozen, once they are mash able with a spoon they are done!
  3. Next while those are cooking, chop the onion and pineapple and place in a large mixing bowl so it is ready!
  4. Once rice and potatoes are done, add the rice to the big bowl with the pineapple and onion and let the rice cool until you are able to touch it without getting burned (about 10 minutes) , then mash the sweet potatoes in the pot before adding to the rice mixture, then add the sweet potatoes and mix everything really well!

You can find complete recipes of this VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS in tworaspberries.com

VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA

VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA

Tender cauliflower and hearty chickpeas are simmered in a spicy cashew tomato sauce and topped with fresh cilantro in this spicy vegan tikka masala.

It took me a long time to familiarize myself with the variety of dishes that make up Indian cuisine. I started out eating Indian food at a buffet, which is really the best way to get started on Indian food if you ask me. Head on over to the vegetarian section and grab a scoop of everything. Who needs labels? If it was meatless, I was happy to have it on my plate.

After that I experimented with some sit-down Indian dining, on the first occasion of which, a friend instructed me to “Just pick anything at random off of the vegetarian menu. It’s all good.” I did. It was. From then on I became a bit more familiar with the dishes themselves, though the names were still lost on me.

VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA
VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA

Ingredients

  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1-14 oz. can diced tomatoes
  • 1 cup vegetable broth
  • 1 tbsp. lemon juice
  • 4 garlic cloves
  • 1 1/2 tsp. fresh grated ginger
  • 1 to 3 tsp. Asian chili paste (to taste)
  • 1 tbsp. garam masala
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 1 large cauliflower crown, broken into florets
  • 1 3/4 cups cooked or 1-14 oz. can chickpeas, drained and rinsed
  • 1 tbsp. brown sugar
  • 1/2 to 1 cup water
  • 1/4 cup finely chopped fresh cilantro
  • cooked basmati rice, to serve

Instructions

  1. Place cashews, tomatoes, broth, lemon juice, garlic, ginger, chili paste, garam masala, cumin, paprika, coriander, cardamom, salt, cloves, nutmeg and pepper into blender or food processor bowl. Blend until very smooth, stopping to scrape down sides of pitcher or bowl as needed. This may take a few minutes.

You can find complete recipes of this VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA in connoisseurusveg.com

EXTRA CRISPY SWEET POTATO WEDGES

EXTRA CRISPY SWEET POTATO WEDGES

Golden, crunchy, and crisp sweet potato wedges are easy to make at home!

When it comes to real meals, our weekday menu is nothing fancy. Most nights I’m so exhausted from baking all day I just want to plop down on the couch, turn on the tube, and order take-out. Most nights I fight that urge. My secret weapon? Tried-and-true recipes, baby. There’s nothing more comforting than cooking a recipe you know like the back of your hand.

When it comes to sweet potatoes, I’m a die-hard fan. Sweet potato fritters, croquettes, pancakes, fries, muffins, and quesadillas make me happy and hungry. Last week I was making these burgers for dinner and wanted an exciting side that was healthy and hearty. My brain instantly decided upon sweet potato fries, but as I was cutting the potatoes I made a split decision and cut them into thick wedges, instead.

This basic (but brilliant!) recipe requires very few ingredients, making it a minimalists dream come true! To make this irresistible snack you’ll need sweet potatoes, olive oil, Italian seasoning, salt, black pepper, and a pinch of brown sugar. You’ll also need a large baking sheet, some tinfoil, and a baking rack (this is what I use). The assembly takes virtually no effort and should take less than 10 minutes. Perfect for nights you’re in no mood to fuss with food.

These sweet potato wedges do need to bake for 35 minutes, so keep that in mind when planning an “eat” time. If you’re cooking something fast like chicken cutlets or burgers, I recommend prepping the wedges and popping them in the oven first, then working on the rest of the meal as they bake.

The wedges will bake on an oven-safe rack that’s been placed over a large baking sheet lined foil. You’ll bake them at 450 degrees (F) for 30 minutes. At this point you’ll crank on the broiler (or increase the temperature to the broiler setting, depending on how your oven works) and let them bake for another 3-5 minutes. This step is what gets the outside layer SO crispy.

EXTRA CRISPY SWEET POTATO WEDGES
EXTRA CRISPY SWEET POTATO WEDGES

Ingredients

  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.

You can find complete recipes of this EXTRA CRISPY SWEET POTATO WEDGES in bakerbynature.com

DAIRY FREE MAC AND CHEESE

DAIRY FREE MAC AND CHEESE

This lighter dairy free mac and cheese is super creamy but still healthy. This sneaks carrots in place
of cheese to make this dairy free, Vegan, gluten free, peanut free, tree nut free and
soy free.

Macaroni and cheese is just one of those comfort foods that always sounds good. Especially for kids. I grew up
eating this almost every other day from a very familiar blue box. Even in college, this was an
easy (and super cheap) go to meal. A dairy free mac and cheese is a great way for people allergic to dairy to once again
enjoy their favorite comfort food.
After I had Sir, I found an organic boxed version which was a little bit healthier as far as
pre-packaged foods go. Of course, he loved it and I enjoyed it too. And like so many of our
other easy foods, we had to give it up when Mr. Naughty was diagnosed with his food allergies.
More specifically after he had a scary reaction after eating it.

I never told you guys about the time when Mr. Naughty woke up with a swollen eye. This
must be close to one year ago, so maybe I wasn’t here yet. Anyways, lunch one day consisted
of a boxed gluten free macaroni and cheese. He’d eaten it before and didn’t have any problems.
This particular day, I decided to add some frozen spinach, chicken, basil oil, and olive oil.
He woke up from his nap crying and scratching at his very swollen eye. My immediate thought
was to administer an epi-pen. My husband and I quickly looked over the rest of his body and
didn’t find any signs of hives or other symptoms. Instead of giving him the epi-pen, we gave him
some benadryl. Within 10 minutes his swelling went down and he seemed less irritable. We
watched him like hawks for the next few hours with no follow up problems.
So.
I still don’t know what actually caused it.
He can have dairy in small amounts. (we’re all lactose intolerant)
He’s had spinach before.
He’s had olive oil before.
He’s had basil before.

DAIRY FREE MAC AND CHEESE
DAIRY FREE MAC AND CHEESE

INGREDIENTS

  • 1 box favorite gluten free macaroni pasta
  • 1½ cups unsweetened dairy free milk of choice
  • 16 oz bag of fresh carrots
  • 3 Tbsp oil
  • 3 Tbsp white rice flour
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¾ tsp salt or to taste
  • pepper optional

INSTRUCTIONS

  1. Prepare boxed gluten free pasta using directions from the box. Drain and rinse, running under cold water to stop cooking. Set aside.
  2. Boil carrots until fork tender. Blend with a hand stick or food processor until smooth consistency. Set aside.
  3. In a sauce pan, heat oil under medium-low heat and whisk in gluten free flour. Cook for about 2 minutes.

You can find complete recipes of this DAIRY FREE MAC AND CHEESE in petiteallergytreats.com

SPICY VEGAN SWEET POTATO CASSEROLE

SPICY VEGAN SWEET POTATO CASSEROLE

Layer after layer of oven-roasted sweet potatoes and quinoa combine with a creamy, spicy sauce in this healthy take on a familiar classic. The super easy chipotle sauce comes together in the blender.

Spicy and casserole. Are those two words allowed to be said in the same sentence? Is that blasphemy? I dunno. But I am so going there.

This is not your grandma’s or your Aunt Bev’s or even your mom’s sweet potato casserole. Nope. This casserole is grown up, souped up, and kicked up.

No dairy, no cheese, no eggs, no brown sugar, no nuts – just tons of flavor, a hint of spice, lots of protein, and healthy carbs.

As winter slowly releases its grip, recipes like this are getting fewer and far between. I’m craving salads and smoothies and I’m sure I’m not the only one.

But I had the idea for this recipe a couple of weeks ago and and by no means am I reserving it comfort food season/the holidays. If you’re not in the mood for a casserole right now, just pin this bad boy for a later date.

I can rest easy knowing that I have a dish to bring that will please everybody when that time of year rolls around. And it’s a dish that isn’t going to fatten you up for winter – unless you decide to eat the whole thing by yourself, of course.

SPICY VEGAN SWEET POTATO CASSEROLE
SPICY VEGAN SWEET POTATO CASSEROLE

Ingredients

  • 1 cup uncooked quinoa (red or white)
  • 2 cups vegetable broth or water (or a mix of the two)
  • 3 large sweet potatoes
  • olive oil
  • Sauce
  • ½ head of cauliflower
  • 2 chipotle peppers (canned, in adobo sauce)
  • 1 Tablespoon adobo sauce from can
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup of water (saved from boiling cauliflower)

Instructions

Prep

  1. Wash cauliflower and chop into smaller florets.
  2. Preheat oven to 415º and line two baking sheets with foil.
  3. Peel sweet potatoes and use a mandolin [or knife] to chop into round slices ¼” thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
  4. This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
  5. Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
  6. In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
  7. Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add ¼ cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
  8. Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
  9. Spray an 8″x8″ baking dish with olive oil.

You can find complete recipes of this SPICY VEGAN SWEET POTATO CASSEROLE in thefitchen.com

VEGAN ONE POT SPAGHETTI WITH VEGETABLES

VEGAN ONE POT SPAGHETTI WITH VEGETABLES

After the holidays and all the festive food we had, I wanted to make something super simple. I’ve heard so much about one pot spaghetti, so I just had to give it a try! I absolutely love pasta and it sounds so easy and convenient to throw everything in a pot, add some water and that’s it! I first wanted to try the most popular tomato basil one pot pasta, but then I ended up with this vegan one pot spaghetti with vegetables.

Before I gave it a try, I thought it somehow won’t taste right. To my surprise, I was 100% wrong! It really turned out pretty delicious!!

But is it really just as good as a regular pasta dish?

At first, I couldn’t decide what veggies I wanted to use. Spinach and tomato sounded good or basil and tomato, but there were already tons of other one pot recipes using these ingredients, so I wanted to make something a bit different. I finally ended up using lots of different veggies: Tomatoes, broccoli, yellow bell pepper, kale, zucchini, and eggplant. I also added a red onion and some garlic.

You literally just throw in all of the ingredients – including the uncooked spaghetti – and then cook it for about 12-15 minutes. Instead of water I added vegetable broth to give it some extra flavor. Yes, you cook it all together in one pot and do not drain the pasta. This might sound weird, but it really works.

So to come back to the question whether it really is just as good as regular pasta. That’s a though question. I mean it’s so easy to make and you save lots of time and also get less dirty dishes, which is pretty great, right? I mean I love cooking, but all the cleaning up afterwards is kind of boring and annoying, so using only one pot really makes it easier for you. Plus, it’s pretty delicious and packed with flavor! The spaghetti on their own taste so much like the sauce, which is unfamiliar but really cool!

VEGAN ONE POT SPAGHETTI WITH VEGETABLES
VEGAN ONE POT SPAGHETTI WITH VEGETABLES

Ingredients

  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • salt
  • black pepper

Instructions

  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.

You can find complete recipes of this VEGAN ONE POT SPAGHETTI WITH VEGETABLES in veganheaven.org

Cucumber Caprese Salad

Cucumber Caprese Salad

A beautiful and delicious take on a traditional Caprese Salad, this Cucumber Caprese Salad Recipe is a perfect side dish with steak, burgers, turkey legs, barbecue chicken and more! Easy to make, this Cucumber Caprese Salad recipe is loaded with sweet, fresh vegetables. Try it today!

Cucumber Caprese Salad
Cucumber Caprese Salad

Ingredients:

  • 2 TBSP Olive Oil
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Dried Oregano
  • 1 TBSP Dried Basil
  • Dash Salt
  • Dash Pepper
  • 1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced
  • 1½ cups Cherry Tomatoes quartered
  • 8oz Fresh Mozzarella
  • ½ Large Red Onion Diced

Directions:

  1. In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside.
  2. Peel washed cucumber, scrap the skin with a fork up and down a few times. Slice thin and dice. Add to a medium sized bowl.
  3. Quarter washed cherry tomatoes. Add to the bowl with the cucumbers.
  4. Thinly slice and dice your red onion (of you do not like onion, feel free to omit from the recipe). Add to bowl with cucumbers and tomatoes.
  5. Slice mozzarella into bite sized pieces (or use pearl sized mozzarella balls). Add to bowl with cucumbers, tomatoes and red onion.

You can find complete recipes of this Cucumber Caprese Salad in annsentitledlife.com

GARLIC BUTTER ROASTED CARROTS

GARLIC BUTTER ROASTED CARROTS

Garlic Butter Roasted Carrots – Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

GARLIC BUTTER! *drops the mic*

*picks up the mic – can’t stay quiet for even a minute*

Hey Hey Hey! Happy Sundaaaaay! ‘Sup!? How was it last night? Did you run out of candy? There’s a surplus at my house because I bought too much. On purpose, of course. What else are we going to do in the coming freezing-season other than sit around and eat Twix and Kit Kats?

I’m also dealing with pink and blue eye shadow smeared all around my eyes and there’s bright pink lipstick still sitting on my lips.

AND. The time change. Please, let’s illegalize this fall-back thing right now. No one needs the moon at 4 pm. She is much, much prettier AND needed at about 9-ish.

Guess what else?

You have GAWT to add these Garlic Butter Roasted Carrots to your favorite (think Thanksgiving) side-dishes. GAWT.TO. Or I’ll just come over and make you love ’em.

Really, though. If there was ever a way to get people to LOVE carrots, I think this is it. The texture and flavor are just BE.YOND.

Also?

Garlic + Butter is one of the best food-marriages, in my opinion.

GARLIC BUTTER ROASTED CARROTS
GARLIC BUTTER ROASTED CARROTS

Ingredients

  • 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
  • 5 tablespoons butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • chopped fresh parsley, for garnish

Instructions

  1. Preheat oven to 425F.
  2. Grease a baking sheet with cooking spray; set aside.
  3. Cut up the carrots and set aside.
  4. Melt butter over medium-heat in a large nonstick skillet or pan.
  5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  6. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.

You can find complete recipes of this GARLIC BUTTER ROASTED CARROTS in diethood.com

BAKED ZUCCHINI WITH MOZZARELLA

BAKED ZUCCHINI WITH MOZZARELLA

Does your zucchini runneth over in your garden? Or maybe your neighbor’s garden and they are graciously sharing?

If not, you will be hoping it does after giving today’s recipe a try. I don’t like zucchini, at least I thought I didn’t like zucchini, until I gave this recipe for Baked Zucchini with Mozzarella which I originally saw over at Jamie Cooks It Up. a try.

A few weeks ago I was in Utah for a Wilkes family dinner and I wanted to help contribute something to the dinner. When I saw the zucchini on the kitchen counter this recipe came to mind. It was a huge hit and disappeared quickly.

How can anything covered in mozzarella cheese be bad!?

BAKED ZUCCHINI WITH MOZZARELLA
BAKED ZUCCHINI WITH MOZZARELLA

Ingredients

  • 2 medium sized (or about 5 small) zucchini
  • Johnny’s Garlic Spread & Seasoning (available at at Costco or Sam’s)
    salt
  • 2 C shredded mozzarella cheese (if you don’t have mozzarella use any favorite cheese blend. The pizza blend or Mexican blend works well too) Don’t worry about exact proportions. Just sprinkle the cheese on to the thickness you like – the more cheese the better for me!

INSTRUCTIONS

  1. Slice zucchini into ½ inch rings.
  2. Place flat onto a large cookie sheet.
  3. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
  4. Bake 350 for about 10-15 minutes or until crisp tender.

You can find complete recipes of this Baked Zucchini with Mozzarella in yourhomebasedmom.com