Parmesan Zucchini Patties

It could be this summertime weather we're having...it could be that the Tastefully Simple incentive trip to Cancun I earned is in 3 weeks...but I've been in the mood lately to try some new 'healthy' meals.  I'm a sucker for trying recipes which include pictures that look appealing to the eye - thus my addiction to Pinterest!

I will say though, I have found several good recipes there.  I generally adapt them to items I have in the house - which of course include several Tastefully Simple products.  And really...why waste time peeling and mincing garlic when I can just grab a bottle of Garlic Garlic?  While I love trying new recipes, I am still a busy mom (it IS soccer season now) and the family doesn't care if it's made from scratch.  If it's made in my home then it is 'Homemade' in my book!

While shredding the zucchini for this recipe, I got a craving for my Mom's Zucchini Bread - so today you get a bonus recipe.  I recommend grabbing an extra zucchini from the store and shredding enough to make both of these.  While I got the typical 'what is that' comment from all the boys as I was making the Zucchini Patties, they were gobbled up quickly and I was told "These Zucchini Balls are pretty good."  To which I corrected them and they were zucchini PATTIES not balls.  Given I live with 4 males...you can just imagine how the conversation took a downturn from there and giggles ensued.... Boys...what can you do except shake your head and laugh along with them :)

Parmesan Zucchini Patties (adapted from recipe in Shape magazine)

Ingredients:

1 Tbsp Roasted Garlic Infused Oil

1 large zucchini, grated

1 large egg

1 c. panko bread crumbs (you can find these in most grocery stores now - and I think they are worth buying for this recipe)

1 tsp Tastefully Simple Seasoned Salt

1/2 c. Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.  Heat a large skillet on medium, and add Roasted Garlic Infused Oil.  In a large bowl, combine all the other ingredients. Mix thoroughly.  Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

NOTE:  I did stick the patties in the oven under the broiler for a couple minutes, but I don't think you really need to do this.  Mine were cooked nice and crispy before then.  We are ours plain.

Mom's Zucchini Bread

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

2 tsp vanilla

3 cups sifted flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Preheat oven to 325 degrees.  Grease and flour 2 loaf pans.  Beat eggs, oil, sugar, zucchini, vanilla - cream together.  Sift other ingredients and add to creamed mixture.  Bake one hour.

Easy Clean Up Dinner

Time to break out some fabulous GRILL recipes?  Heck ya!  Weather this week is GORGEOUS!

Here's a brand new recipe off the Tastefully Simple website using a couple of our spring products.  I must say...I think they could have picked a better name for the recipe :)  However, it's still worthy of praise.  We had this for dinner last night.

Note:  Next time I make it I will double the recipe.  Didn't quite fill up this family of growing boys, but it's always a good sign when they're asking for more!  Makes about 4 'normal' portions.  A portion what you see pictured below on each foil sheet.

Prep before the grill...

 finished product!

Easy Clean-up Dinner
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 lb. kielbasa sausage, cut into bite-size pieces
1 onion, sliced into wedges
1 red bell pepper, seeded and sliced into strips
4 small potatoes, cubed
2 Tbsp. olive oil or Roasted Garlic Infused Oil
1 Tbsp. Honey BBQ Seasoning & Rub
Burger & Brat Mustard

Directions
Combine all ingredients except mustard in a large bowl; toss to combine flavors. Divide the mixture evenly among 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly to seal. Grill over medium-high heat until potatoes are tender, about 45 minutes. Open foil packs carefully; drizzle sausage and vegetables with Burger & Brat Mustard to taste. Makes 4 servings. 

Beautiful Brunch Egg Bake

Came across some wonderful fresh vegetable produce at the store this week, so was looking for a recipe to incorporate all the spring colors.  Yes, it might sound strange, but I love it when my food is bright and colorful.  It's simply so much more visually appealing.  Now...I do get the occasional "What's this stuff" from my kids.  However, I've come to the conclusion after 12 years of being a Mom and household cook that I'm going to cook meals the way I like and they can either pick things out or adapt! :)  Okay...okay...maybe that sounded harsh.  I do cater to them at times. For the most part though, I've learned that if you put new types of food in front of them - eventually they're going to try it.  Just recently (after years of not using mushrooms), my boys decided they actually really like them now!  Score one for the fungus :)  I credit Tastefully Simple's Portobello Mushroom Dip for that one.

This recipe I 'Tastefully Simplified' from an Allrecipes.com post.  It called for basil, parsley, pepper, garlic, etc.  Since these all all seasonings within our Dried Tomato & Garlic Pesto, I found it a fantastic alternative!  This is a terrific egg bake base, so you can play around with whatever veggies/meats/cheeses you enjoy.

Beautiful Brunch Egg Bake

• 3 cups shredded cheese (I used a combination of colby jack and cheddar)
• 1/2 cup sliced mushrooms (could easily substitute canned)
• 1/3 cup sliced green onions (could use Onion Onion instead)
• 1/2 cup chopped sweet red pepper
• 1/2 cup asparagus, cut into bite size pieces
• 2 tablespoons butter or margarine
• 2 cups diced fully cooked ham
• 8 eggs
• 1 3/4 cups milk
• 1/2 cup all-purpose flour
• 1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto
• 1 tsp Seasoned Salt

Combine cheeses; place in an ungreased 8-in. x 11-in. baking dish and set aside. In a medium skillet, saute mushrooms, onions and red pepper in butter and Sesoned Salt until tender; drain. Place over cheese; top with ham. In a bowl, beat eggs. Add milk, flour and Dried Tomato & Garlic Pesto; mix well. Slowly pour over the cheese. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Enjoy!  Contact me if you need to restock your Tastefully Simple products - or order online at www.tastefullysimple.com/web/kkeninger