Zucchini Parmesan Crisps


Submitted by Ray Tumlinson, Building & Planning


2 medium zucchini (about 1 pound total) 1 tablespoon olive oil

1/4 cup freshly grated Parmesan cheese

1/4 cup plain dry bread crumbs

salt and pepper to taste


Preheat oven to 450 degrees F. Line baking sheet with parchment paper.

Slice zucchini into 1/4-inch rounds. In a medium bowl, toss zucchini with the oil. In a small bowl, combine Parmesan, bread crumbs, and salt and pepper. Dip each round into the Parmesan mixture, coating both sides, pressing lightly so it sticks. Place individually on baking sheet.

Bake until browned and crisp - 25 to 30 minutes. Remove with spatula. Enjoy immediately!

Zucchini Pasta

Submitted by Rebecca Samy, Building and Planning Department


  • 1 Large zucchini (talking about those monsters growing in your garden or that have been left on your porch)
  • 1 jar of your favorite spaghetti sauce
  • Parmesan cheese , fresh grated
  • Basil (optional) Special tools:
  • Julienne Peeler Recipe: Wash the zucchini well, you can either peel it or leave the skin on. Using the Julienne Peeler and working lengthwise on the zucchini, peel the zucchini.
    Avoid peeling down through the seeds, so rotate the zucchini as you peel. Place the "noodles" of zucchini in a microwavable bowl, cover with a lid and microwave on high until the zucchini is tender. Drain off the excess water from the cooked zucchini, toss with your favorite sauce, top with some parmesan cheese and fresh basil and enjoy!
    Note: Do not add any water to the zucchini noodles before cooking. Zucchini is loaded with water naturally so any excess moisture will just make a soggy mess.
    Also you can use smaller sized zucchini too, figure about 2-3 small zucchini person.
    Variations: Instead of using red sauce you can create your own olive oil based sauce with fresh veggies and herbs.
    This is a great, quick, vegetarian option and grain free way to eat "pasta" and all the zucchini that hides in your garden.

    Cucumber Shrimp Zucchini Salad

    From Marie Dang, Health & Human Services

    1 cucumber, diced
    1 zucchini, diced
    Small package baby shrimp
    1/2 cup red onion, minced
    ½ cup minced red bell pepper
    2 avocados (1 diced and 1 for dressing) Dressing
    ½ cup cilantro
    2 T. olive oil
    ½ orange, juiced
    1 lime, juiced
    Sea salt and pepper to taste
    Put diced/minced veggies in a bowl. Put dressing ingredients in blender and pulse/blend. Mix dressing into salad and adjust seasonings if needed.

    Zucchini Hash

    Zucchini Hash.jpg
    Zucchini Hash From Marie Dang, Health & Human Services
    2-4 servings (depending on whether eaten alone, as a side or mixed with other foods) 1 small / medium zucchini, diced
    1 large red potato, diced
    1 small / medium sweet onion, chopped
    1 Tablespoon coconut oil
    Sea salt and fresh ground black pepper to taste
    Heat cast iron skillet over medium heat. Melt coconut oil in skillet and swirl around to ensure oil has coated bottom of skillet. Add vegetables and seasonings and let cook for about 3 minutes to brown/crisp. Flip/stir veggies and let brown for 3 more minutes. Flip/stir again and turn down heat to medium low. Let cook for 5 minutes more or until done to your liking.
    I added left over pulled pork to mine and served on top of of shredded cabbage with homemade Mango Salsa and homemade Cilantro Lime Avocado dressing. The possibilities are endless!

    Roast Chicken and Vegetables

    Roast Chicken and Vegetables
    From Marie Dang, Health & Human Services
    1 large package chicken thighs
    10 large red potatoes, cut in quarters
    1 bunch asparagus, trimmed
    3 red onions, cut in big chunks
    2 yellow zuchinni/squash
    Seasonings: 7 cloves garlic, smashed and peeled
    2 tablespoons coconut oil, melted
    2 tablespoons granulated garlic powder
    2 tablespoons granulated onion powder
    2 tablespoons dried thyme
    1/4 cup white vinegar
    1/4 cup bragg's liquid aminos (or soy sauce) 1 teaspoon sea salt or to taste
    Topping: 2 teaspoons Rosemary Sea Salt flakes or to taste (I found at Ross store and it inspired me to make this, you could substitute with kosher salt and dried Rosemary) Preheat oven to 450.
    Place foil over large cookie/baking sheet. Scatter veggies over baking sheet. Mix seasonings in a large bowl. Sprinkle 2 tablespoons seasoning over veggies. Thoroughly mix chicken thighs in remaining seasoning. Place chicken thighs over veggies. Sprinkle rosemary sea salt flakes over chicken. Bake for 40-50 minutes.