Categories
HEALTHY

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!

Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.

Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped

Instructions

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com

Categories
HEALTHY

Garlic Parmesan Roasted Red Potatoes

These Garlic Parmesan Roasted Red Potatoes are off the chart delicious! The best part about these potatoes is that they are super easy to make. Just chop the potatoes, toss in oil, seasonings, and Parmesan cheese. The potatoes were ready for the oven before it preheated. I love these quick and easy side dishes!!

These Garlic Parmesan Roasted Red Potatoes are a great weeknight side dish. They go great with burgers, hot dogs, chicken, pork or even steak! I throw a batch in the oven when Chicken Legs stars the grill and dinner is ready without a lot of effort. Love it!

Garlic Parmesan Roasted Red Potatoes
Garlic Parmesan Roasted Red Potatoes

INGREDIENTS

  • 14 small red potatoes
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.

You can find complete recipes of this Garlic Parmesan Roasted Red Potatoes in plainchicken.com

Categories
HEALTHY

Crab Stuffed Mushrooms

Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.

Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.

Crab Stuffed Mushrooms
Crab Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps, wiped clean, stem removed
  • Olive oil cooking spray
  • 8oz fresh lump crabmeat
  • ¼ cup chopped scallions
  • 6 tablespoons sour cream
  • ¼ cup grated Parmesan
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika

Instructions

  1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
  2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
  3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain.
  4. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.

You can find complete recipes of this Crab Stuffed Mushrooms in healthyrecipesblogs.com

Categories
HEALTHY VEGAN

BROCCOLI QUINOA CASSEROLE

I love quinoa. I have been experimenting with it not only for savory dishes like this Broccoli quinoa casserole but for sweet dishes as well.
I have a lot of recipes I want to experiment with using quinoa. I love this ingredient and because it is so versatile, healthy and easy to prepare, it has become one of my ultimate favorite ingredients to cook with. When I made this broccoli quinoa casserole I wasn’t to sure that it will come out good. I have never baked the quinoa before so I was a bit skeptical. Luckily it came out just fine. I really hate wasting food.
I think I went a bit over board with the cheese, but like my son says, there is never too much cheese. He truly loves it, and so do I. I think the pesto in this broccoli quinoa casserole was just genius. I love anything with pesto. I had a little bit leftover from making my pizza over the weekend so I figured I throw it in the mix. I mean, it couldn’t hurt right?
The only thing I left out was garlic, which I forgot. You can add some if you like. We love garlic as well so next time I will add it for sure. I cooked my broccoli in the microwave for about 3-4 minutes prior to adding it to the quinoa casserole. Since it will not be baking for too long in the oven I found it to be important to cook it just a tad before. It came out just perfect in the end.
This broccoli quinoa casserole was extremely easy to put together. It came out a bit salty since I added a bit too much salt. Next time I will cut down the amount. I used two teaspoons instead of just one, so make sure you stick with just one teaspoon.
Enjoy!

INGREDIENTS:

  • 2 1/2 cup uncooked quinoa
  • 4 1/2 cup low-sodium vegetable stock, or water
  • 2 tbsp pesto sauce
  • 1/2 tsp celtic salt
  • 2 tsp arrowroot powder, or cornstarch
  • 2 cups fresh organic spinach
  • 12 oz skim mozzarella cheese, I used 16oz
  • 1/3 cup parmesan cheese
  • 12 oz fresh broccoli florets
  • 3 green onions, chopped

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. In a 9×13 baking rectangular dish place the quinoa and green onions.
  3. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
  4. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy.
  5. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
  6. In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt.
  7. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
  8. Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
  9. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
  10. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
  11. If you like you can add more parmesan cheese over the top as well.
  12. I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional.
  13. Serve while still warm.

You can find complete recipes of this BROCCOLI QUINOA CASSEROLE in eatgood4life.com

Categories
DESSERT

SPINACH AND RICOTTA PUFF

A tasty vegetarian option for your holiday buffet table that even meat-lovers won’t be able to resist. It looks so impressive for very little effort.
I like to make this with frozen spinach, mainly because it’s so much cheaper, but it’s also so much easier to wilt down than fresh. If I forget to defrost it beforehand then I just chuck it in a pan of boiling water for five minutes, then drain.
Whichever method or spinach you use, just make sure to squeeze as much liquid as you can out of it, if it’s too wet you will end up with a soggy pastry mess! Some people like to squeeze it out in a clean tea towel, but I find just attacking it with a spatula in a colander works great!
Once baked, slice or leave whole for a fab looking buffet centrepiece, either way this tasty Spinach And Ricotta Puff will go down a storm.

INGREDIENTS :

  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 500g spinach, defrosted if frozen
  • pinch ground nutmeg
  • 250g ricotta
  • 1 egg yolk
  • 45g grated Parmesan
  • 375g pack, ready rolled puff pastry
  • 1 egg, beaten

INSTRUCTIONS :

  1. Preheat oven to 180C/350F.
  2. Melt the butter in a large pan, add the onions and cook gently for about 10 minutes to soften.
  3. Remove to a bowl and set aside.
  4. If using fresh spinach, add a handful at a time to the pan and cook for a few minutes until it has wilted down, repeat this until all spinach has been wilted.
  5. Drain thoroughly in a colander to remove as much liquid as possible.
  6. If using frozen spinach, ensure it is defrosted and place in a colander and squeeze out as much liquid as possible.
  7. place spinach in the mixing bowl with the onions, add the nutmeg, ricotta, egg yolk, Parmesan and some seasoning and mix well to combine.
  8. Unroll the pastry sheet , with the longest edge facing you.
  9. Cut it in two down the middle, making one side slightly larger than the other.
  10. Place the smaller rectangle on a greased baking sheet, then top with the spinach mixture and pack it down, leaving a 2cm boarder around the edge.
  11. Brush the boarder with the beaten egg and place the larger piece of pastry on the top, press to seal.
  12. Use the back of a knife to score a criss-cross patter on the top, if you like.
  13. Brush with the remaining beaten egg and bake in the oven for 20-30 minutes, until golden brown and puffed.

You can find complete recipes of this SPINACH AND RICOTTA PUFF in threekidsandcountingthepennies.com

Categories
HEALTHY

simple mushroom penne with walnut pesto

Some of you good people who are on this website right now are looking at this picture and just KNOWING.
You’re knowing that you and me and those buttery-soaked mushrooms on pasta with a heaping spoonful of flavor-packed earthy-vibed walnut pesto – all of us, we just belong to each other. Kumbaya forever.
Some of you good people, unfortunately, are not familiar with this kind of food bewitchery. You’ve chose not to be apart of Team Mushroom (😭) and right now you’re looking at those lil ‘shrooms and you’re tempted to bolt straight for the hills – like the broccoli hills or something or something more regular. Actually, probably more like the no-vegetable hills.
Your mouse is already moving up to that little red x because you think you don’t like mushr- WAIT STAHHPPP. I understand that mushrooms can seem a little bit weird, but plz. Be rational with yourself.
These are not your average mushrooms.
So we’ve officially made our way into September, which means it’s fall, right? Come onnn JUST LET ME. September means a lot of things to a lot of people. Back to school, busy season at work, mentally gearing up for the H word – what? don’t tell me you haven’t thought about the holidays yet. You know who you are – I’m talking to my twins out there who have paper chains going for the number of days until we can listen to Christmas music.
When are you allowed to start? I’m a two-weeks-before-Thanksgiving kind of girl. Bjork finds ways to cope. Most importantly, what this most lovely time of year means to me is earthy, rich, fall comfort food dishes like this are my 24/7/365. Wait, that doesn’t work. Just subtract the number of days from, like, go back and count the months before, er, but start in… ugh. You know what I mean.
I mean Simple Mushroom Penne with Walnut Pesto all day every day. Would someone please put a soft, runny poached egg on this and eat it for breakfast so that we can truly, honestly, legitimately say this is an all day every day thing? You would basically be the winner of life. You guys, I have some good news about the short ingredient list here. With an emphasis on the butter. WHAT ELSE IS NEW.

INGREDIENTS :
For the Pasta

  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping

For the Walnut Pesto

  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste

INSTRUCTIONS :

  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes).
  3. In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  4. Heat the butter over medium heat in a wide skillet.
  5. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown.
  6. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  7. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

You can find complete recipes of this simple mushroom penne with walnut pesto in pinchofyum.com

Categories
DESSERT

BAKED PARMESAN CRISPS

Got 10 minutes? Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they’re good plain too!
I made snowflakes for Christmas in July! Just kidding. But aren’t these baked Parmesan crisps the cutest things ever? And, do you see the heart? I’m giddy over here. These are so fun! Oh, and they’re delicious, too.
If you’re wondering what’s in these crisps, they just have three ingredients — freshly grated Parmesan seasoned with garlic powder and paprika. That’s it! You can even make them plain, if you’d prefer, or add herbs like basil or rosemary.
The process is so cool! All you do is scoop little mounds of your cheese mixture on a rimmed sheet pan lined with greased parchment paper. Then, you flatten them a bit with your hand and bake at 400 degrees for five minutes. Finito!
I know I’m using lots of exclamation points, but these baked Parmesan crisps make me happy. I first saw some on The Italian Dish a few years ago. I was blown away, and vowed to make them someday. I hadn’t thought of them for a long time, though, until last week.
I had made little pizzas out of sliced bread for lunch, and was standing at the stove, scraping up every bit of cheese that had fallen onto the pan and gotten baked into crispy, crunchy goodness. Suddenly, it hit me. Parmesan crisps!
I did some research and learned they’re called frico in the Italian dialect from the Veneto region, where Venice is located. I decided to add the garlic powder and paprika, because that’s the combo we love in my Parmesan Chicken Drumsticks with Garlic Butter and Lemon Parmesan Cod with Garlic Butter. Mmmm.

INGREDIENTS :

  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

INSTRUCTIONS :

  1. Preheat your oven to 400 degrees F. Line two large, rimmed baking sheets with parchment paper.
  2. Grease your parchment with cooking spray.
  3. Grate your Parmesan in your blender, food processor, or on a box grater until you can measure out one cup.
  4. In a small bowl, stir together your Parmesan, garlic powder and paprika.
  5. Using a measuring spoon, scoop a heaping tablespoon of your cheese mixture and place it on your baking sheet.
  6. Continue placing little mounds of cheese on your pan, fitting six on each pan and spacing them apart.
  7. Pat down each cheese mound with your hand to flatten it into a circle about 2 1/2 inches to 3 inches wide.
  8. Bake for 3-5 minutes, until they are set and starting to get crispy.

You can find complete recipes of this BAKED PARMESAN CRISPS in cookingwithmammac.com

Categories
HEALTHY

CREAMY LEMON PARMESAN CHICKEN (PICCATA)

The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.

INGREDIENTS :
For The Chicken

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce

  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup finely grated fresh Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

INSTRUCTIONS :

  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
  2. In a shallow bowl, combine the flour and parmesan cheese.
  3. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  4. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  5. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  6. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
  7. Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
  8. Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  9. Pour in the lemon juice, allow to simmer for a further minute to combine.
  10. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
  11. Top with extra capers to garnish, lemon slices and parsley.

You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com

Categories
AVOCADO HEALTHY

Healthy Breakfast Egg Muffins

It’s nice to see you, 2017! While last year will be tough to beat, I have a sneaking suspicion that the New Year is going to be quite the flavor-packed extravaganza.
We have a whole host of new recipes and guides lined up for your eating and entertaining pleasure. And we’re kicking things off on the light and tasty front with none other than Healthy Breakfast Egg Muffins.
Consider these perfectly portable egg muffins to be the equivalent of handheld omelettes. They’re high in protein and low in carbs, making them the ultimate breakfast-on-the-go. Best of all? You can customize the fillings and toppings to suit your tastes.
Not a fan of spinach? Skip it! Quite the carnivore? Stir in cooked breakfast sausage! Where’s the cheese? Add your favorite variety! This is your chance to clean out the fridge and make the most of random leftover odds and ends. (And we all know what a fan I am of leftovers!)
Once these egg muffins exit the oven, all that’s left to do is pop them from the pan into your mouth, or go the extra step and load up on toppings. I’ve opted for diced avocado and salsa. It lends a southwestern spin guaranteed to please palates of all ages.
Stay tuned for more quick and easy early morning meals and don’t forget to check out countless more healthy options for breakfast through dessert (looking at you, 5-Minute Frozen Yogurt!).

INGREDIENTS :

  • 12 large eggs
  • 1/4 cup nonfat milk
  • 1 cup chopped fresh spinach
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup diced onions
  • Sliced avocado, for serving
  • Salsa, for serving
  • Crumbled cotija or feta cheese, for serving

INSTRUCTIONS :

  1. Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
  2. In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper.
  3. Stir in the spinach, tomatoes and onions.
  4. Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
  5. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

You can find complete recipes of this Healthy Breakfast Egg Muffins in justataste.com

Categories
GLUTEN FREE HEALTHY VEGAN

BAKED PARMESAN ZUCCHINI FRIES

Baked Parmesan Zucchini Fries are a tasty, healthier option for fries. And they’re made with less than five ingredients. Gluten Free & Vegetarian.
Hey Everyone! Hope your weekend and Holidays have gone well thus far. And you’ve had lots of quality time with the FAM. It’s been a busy weekend but has been nice being able to hang out with family and friends.. just kind of chilling and eating lots of good food.
As we are slowly approaching the New Year though I know a lot of people start thinking about trying to make healthier food choices. Hence I hope I’m able to help you some with this by sharing these Baked Parmesan Zucchini Fries. Super easy to prepare and I promise taste AWEsome!! Anyway I know sometimes it can be hard… Especially this time of year. Since we are surrounded with all the tempting goodies.
Moderation, moderation and more moderation is really the key. Not that I have it all figured out but I can say I Enjoy of lot of my favorite foods just in smaller portions. And fries are really one of those things you can make Healthier and enjoy!

INGREDIENTS :

  • 2 medium zucchini
  • ¾ cup crushed gluten free crackers
  • 1 cup finely grated parmesan cheese
  • 2 tbps. fresh chopped parsley
  • 1 tsp. garlic powder
  • salt & pepper to taste
  • dash of cayenne pepper
  • 2 eggs

INSTRUCTIONS :

  1. Preheat oven 400 degrees
  2. Line large baking sheet with parchment paper.
  3. Rinse zucchini and trim both ends and cut zucchini into fry shape pieces and set in colander.
  4. Sprinkle with salt and set aside(this allows them to release liquid while you’re preparing coating)
  5. Meanwhile pulse crackers in food processor until they are fine and put in medium bowl.*
  6. Grate parmesan cheese with box grater using the finest grate and add to cracker crumbs.
  7. Finely chop parsley or could do it in food processor and add to cracker mix.
  8. Add salt & pepper, & dash of cayenne pepper and mix well.
  9. In separate bowl add 2 eggs and beat well.
  10. Rinse zucchini fries and pat dry.
  11. Then dip them in egg, then cracker mixture and place on baking sheet.
  12. Bake in preheated oven 15-20 minutes.
  13. Checking after 15 minutes and flipping them over.
  14. Remove from oven and can enjoy plain or with favorite dipping sauce.

You can find complete recipes of this BAKED PARMESAN ZUCCHINI FRIES in stephaniesain.com