CRISPY BAKED PARMESAN ZUCCHINI
- 3 medium zucchini
- ½ cup finely grated parmesan
- ¾ cup panko breadcrumbs
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 large eggs
- Olive oil spray
- Fresh parsley for garnish, opt.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and lightly spray with olive oil.
Cut zucchini into ¼ inch thick rounds. Beat eggs in a bowl.
In a second bowl, combine breadcrumbs, parmesan cheese, garlic and onion powders, paprika, salt and pepper. Mix well. Dip zucchini rounds into egg and then press into breadcrumb mixture. Be sure to coat both sides. Place on prepared baking sheet.
Bake 20 to 25 minutes, flipping halfway through. They’re done when golden brown and crispy on the outside. Sprinkle with parsley if desired and serve warm with your favorite dipping sauce.
NOTE: Can also use eggplant or squash instead of zucchini.
CHEESY BBQ CUPS
- 1 lb. lean ground beef, cooked and drained
- 3/4 cup barbecue sauce (I used Sweet Baby Ray’s)
- 1 can (16.3 oz.) refrigerated Pillsbury Grands! Flaky Layers Original Biscuits (8 count)
- 3/4 cup shredded Cheddar cheese
Brown the ground beef. Add barbecue sauce and heat over medium high heat, stirring constantly, until hot.
Pull each biscuit apart into 2 layers; press each into a 4 inch round and place 1 round in each of 16 greased regular-size cupcake tins.
Firmly press in bottom and up the sides of the tin, forming a 1/4 inch rim. Fill with beef mixture, sprinkle with cheese.
Bake at 375 degrees for 13-15 minutes until edges of biscuits are golden brown. Cool 1 minute; remove from pan and serve.
