Panko Fried Zucchini Rounds

IMG_9066Panko Fried Zucchini Rounds were a hit around here and super easy to make. They are a balance between healthy and tasty fried snack. Consider each portion to be 1/2 to 3/4 of a medium zucchini (5-7 pieces), makes about 4.

  • 2-3 medium to large zucchini, cut into rounds or sticks for fries
  • 3 tbsp of flour
  • 1 egg, beaten
  • 1 tbsp of water
  • 2 cups of panko bread crumbs
  • Olive oil or pam spray for frying
  • Optional: Cracked Salt
  1. Cut zucchini into rounds or sticks for fries. Set up your bowls like shown.
  2. First step, put the flour In a small round container, dip both sides of zucchini in flour lightly.
  3. Second – Add beaten egg and little bit of water to next bowl. Dip each piece of zucchini covered in flour in the egg liquid.
  4. Then put the zucchini in the panko crumbs soaking up all of the moisture. Make sure it’s well covered in crumbs patting them into the zucchini. You can dip them twice, but they tend to be very bready.
  5. Then add to an oiled pan or these can be baked. I use a medium frying pan with a little oil and add them on medium low heat. I don’t like them too oily and sometimes use pam cooking spray, it’s up to you. I use the top to cook them inside and hot with a fry/steam type thing. They take about 7 minutes per side t get golden brown.

IMG_9046  IMG_9050


Fried Egg over Sautéed Zucchini

IMG_8767Zucchini Everything! With an abundance of zucchini growing over here in my garden, I’ve been trying to make light of the situation and try making different zucchini recipes. The easiest and my favorite breakfast companion is grated and sautéed zucchini with a fried egg on top.

  • 1-1/2 cup of grated zucchini per person
  • 1 tsp of olive oil
  • Cracked Salt and pepper
  1. In a medium skillet, I heat the olive oil and add the zucchini. Flipping the pieces to be coated in a very small amount of olive oil. To cut down or completely out the olive oil, add water instead.
  2. Sautee the zucchini until cooked throughout and plate. Add you hot sauces and top with a fried egg.


Stuffed Chicken Breasts

IMG_7142This summer, I planted a couple rows of Swiss Chard. I used it in several of my dishes, but this was one of our favorites. This simple one dish dinner, one pan meal, was a perfect way to re-vamp the dish.

  • 2 Large Chicken Breasts
  • 3 cups of chopped swiss chard
  • 1 tsp of butter (for swiss chard)
  • 1 rounded tbsp of cream cheese
  • 2 tsp of butter (for pan)
  • 4 toothpicks, soaked in water
  • Cracked Salt and Pepper
  1. Soak toothpicks in water for a couple minutes.
  2. Filet Chicken Breast down the middle, using the biggest part of the breast as the fold. Lay open on a plate
  3. In a medium sized pan, warm butter and saute the swiss chard. Remove and put in a small bowl.
  4. Add cream cheese to the sautéed swiss chard when hot and melt. Let cool.
  5. Fill chicken breasts with creamy swiss chard mixture and sew closed the breast using the wet toothpicks. You want them to be moist so they don’t burn when cooked. Crack Salt and Pepper on the outside, not too much, the flavor is inside.
  6. In the same heated pan, add a 2 tsp of butter on medium heat and cook chicken breasts. I usually cover so they steam and cook. Let one side cook for at least 7-10 minutes, until browned before turning. Then repeat on the other side.
  7. Now, some of that lovely butter, cream cheese, swiss chard magic just falls out. Just embrace it, by browning the chicken in it. It’s worth it.




Zucchini Egg White Frittata

IMG_7518  I love a great frittata and had this idea for a low-fat egg white frittata that tastes great.  I decided to make enough for leftovers and used them in quick breakfast burritos and sandwiches on the go.

  • 6 Egg Whites or 1-1/2 cup Egg White in Carton
  • 2 medium zucchini, one sliced into thin circles, the other grated.
  • 1/4 cup of chopped onion
  • 1 roma tomato diced small
  • 1 tbsp olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup of diced queso fresco cheese
  • 2 tbsp of bread crumbs (optional)
  • Sea Salt/Pepper to taste
  1. Preheat oven to 325 degrees
  2. On the bottom of the baking dish, I layered a thin layer of zucchini. I did not pre-cook the zucchini this time.
  3. I grated the other zucchini in a medium sized bowl. Added the chopped onion, roma tomato, olive oil, cheese and egg whites.
  4. Pour ingredients into baking dishes and bake in oven for 30-35 minutes until the eggs are set.




The whole idea started with the boom of my first batch of monster zucchini in my garden. I was inspired to make a lasagna, but instead of pasta – use ribbons of zucchini and squash. The options of ingredients are endless, so use this as a base and create your own.

I chose to put a latin spin on it by using a homemade guajillo sauce made from the cooked peppers, tomato sauce and spices. I also used Monterey Jack and Cotija, but you can use whatever you prefer or none at all.


  • 3-4 Medium sized zucchinis and/or squash, boiled whole for 5 minutes, then peeled into ribbons
  • 1 pound ground beef or sausage, cooked (optional)
  • 1-1/2 cups of pasta sauce, tomato sauce or guajillo pepper sauce (latin style)
  • 1/2 onion sauteed and added to the ground beef and sauce
  • 1 cup of mushrooms, pan fried but not completely cooked
  • 1+ cups of monterey jack, mozzerella or cotija (latin style)
  1. First step that I took was to prepare the ingredients before layering them. I wanted to cook the ingredients so that everything was moist and had a separate flavor inside the squasagna.
  2. Zucchini:  I boiled these whole for about 5 minutes. They are still firm, but the boiling cooks them slightly and adds water. I was worried if I used them uncooked that they would be drier inside the lasagna. After boiling, I let cool for 5 minutes before peeled into ribbons. I used a regular vegetable peeler, but a mandolin or large wire peeler would work too.
  3. The Meat Sauce: Although optional to the dish, I cooked 1 pound of ground beef in a skillet, adding in my chopped onion and let it cook with the meat. Then I add my sauce, cooking them together until the meat is cooked. If no meat is added, you can make your own tomato or pepper sauce to add or use a premade pasta sauce.
  4. Mushrooms: Love them, so I sauteed them in a little oil – not all the way cooked. Remove and set aside.
  5. Cheese: Grate different cheeses, as much and whatever type you love the most.

IMG_7404Start with a nice rectangular baking pan. Grease the bottom of the pan with spray or olive oil. Layer the squash on the bottom to create the base. Add a layer of cheese across the entire surface and then add your mushrooms. IMG_7407Then my layer of meat, onions and sauce is added to the middle of the squasagna. After the meat, I add one more layer of peeled ribbon squash and top with cheese. IMG_7408Bake in the oven at 350 degrees for 30-40 minutes or until the cheese is melted and the whole lasagna is cooked throughout. This doesn’t take too long since the ingredients are pre-made. IMG_7415We loved this dish, it was so savory good and a healthy twist on the lasagna. I promise you won’t miss the pasta very much at all.