Tastey recipes with lots o' veggies!

Zucchini Rounds:
1 small to medium zucchini
1/4 flour
1/4 milk
1 egg
1 Tbs. butter or margarine
1/2 tsp each parsley flakes, black pepper, garlic powder (not salt)
2 tsp salt

Shred zucchini and place in a colander. Add 2 tsp salt, mix well and set over a bowl for no less than 20 minutes (the salt pulls the excess water out of the zucchini). After 20-30 minutes, squeeze water out of zucchini. In a bowl combine flour, milk, egg, and seasonings, mix well. Add melted butter and stir to combine. Add drained and squeezed zucchini to batter and mix. Heat a non-stick pan on the stove to medium heat. Spray with cooking spray and pour 1/3 cup of batter into the pan, spreading the batter out evenly. I usually do 2 or 3 at a time depending on the size of my pan. cook on one side until browned and then flip. These look like thing pancakes when done. Serve hot!

Broiled Tomatoes:

This recipe is simple. Adjust ingredients for desired serving size. It is also best to use large tomatoes.

Slice tomatoes into 1/4 inch slices. Line a cookie sheet with parchment paper (or aluminum foil) and place a wire cooking rack inside. set tomato slices on cooling rack. Top with seasoning of choice (I like salt, garlic powder and lemon pepper but you can use whatever seasoning you prefer)and mozzarella cheese (or cheddar, or jack, or feta...again whatever you like). Pop in oven under your broiler until the cheese is hot bubbly and melted...eat carefully because these can be VERY hot fresh from the oven.