- 3 medium sized zucchini, about 9 to 10 inches long
- 1 cup Panko bread crumbs
- scant 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Pizza Seasoning or mixed Italian herbs
- 2 large eggs, scrambled
1. Cut the Zucchini in a “grid shape like this:
2. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.
3. Rinse thoroughly, then pat dry.
4. Preheat oven to 425. Line a baking sheet with parchment, and spray the parchment with olive oil.
5. Combine the Panko bread crymbs, cheese, and pizza seasoning and mix thoroughly until combined.
6. Dip each zucchini stick in the egg mixture.
7. Then dip each piece in the crumb mix, one by one. Doing more than one at a time might make the crumb mix too wet too fast. Put each finished piece onto a lined, greased baking sheet. The original recipe calls for parchment paper sprayed with olive oil spray.
8. Bake approximately 12 minutes, or until golden brown. Flip, and then bake an additional 12 to 16 minutes until the other side is also golden brown.
There is a lovely dip that goes with this, but it’s not included here. If you’re interested, visit the original post here.
For the Filling:
- 2 cans cream of chicken soup ( This mom used the healthy choice or healthy select),
- 1 can milk
- 3 cups of frozen veggie mix (This mom used frozen pea/carrot/corn/green bean mix bc it’s easier but fresh veggies work too)
- chopped cooked chicken. (4 normal sized breasts, or 3 giant sized ones)
- season with salt, pepper, and thyme
- Add some diced potato if desired
For the Crust:
Start with any biscuit mix and add a little extra milk until you have reached the desired consistency. Spread over the top, bake, and enjoy!
You can also use any pre-made crust if you like, or go crust-less!
From Andrea A
From Mummy Musings & Mayhem
- 1 Teaspoon baking powder
- 1 Cup Plain Flour
- 1/2 Cup Brown Sugar
- 1/3 Cup Grated Sweet Potato
- 1/3 Cup Grated Carrot
- 1/2 Cup Grated pumpkin
- 2 Eggs (lightly beaten)
- 1/4 Cup Oil (Vegetable or Canola)
Now you need to….
- Sift the flour and baking powder into a bowl and then make a well in the centre.
- Add sugar, eggs, grated veggies and oil and combine well.
- Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven (180 Celsius).
- Leave in the tin for 10 mins before turning out onto a rack to cool.
Perhaps your toddler might enjoy them too? They might also like these toddler favourites i have previously posted…..
Squash Macaroni and Cheese
DISCLAIMER: The mama who created this recipe has twins and was hoping to make meals to freeze. Feel free to consider adjusting the recipe accordingly, depending on how much you hope to make.
1 lb small pasta like ditalini or pastina
1 large squash (butternut works well, but you can use whatever is fresh)
1 1/2 (approximately) cups of mild cheddar shredded
Peel the squash and cut into cubes. Steam until very soft ( I swear by Ziploc steam bags for the microwave – they are awesome!). Boil the pasta a few minutes past the cook time so it is overdone. Drain (do not rinse). Put the pasta back in the pot (not over heat) and add the cheese. You can add a spoonful of greek yogurt or a splash of breastmilk, formula, or any other kind of milk (depending on how old your baby is) to make it creamier.
If desired, Puree to desired consistency in blender or food processor and add water to thin it out if necessary.
Visit her blog here, and see the original post of this recipe here.
Spinach and cheese Frittata Bites
- Olive oil cooking spray
- 1 teaspoon of Olive Oil
- 2 packed cups of baby spinach
- 3 large eggs, lightly beaten
- 1 tablespoon of whole milk
- ¼ teaspoon of minced fresh oregano (this made it REALLY good)
- salt and ground pepper
- 2 tablespoons of crumbled goat cheese
- Preheat the oven to 350 F (180 C). Spray 24 cup mini muffin pan with cooking spray
- In a frying pan over medium heat, warm the oil. Add the spinach and saute until it releases its liquid (about 2 mins). Drain, squeezing to remove the liquid then chop finely.
- In a bowl whisk together the eggs, milk, oregano, a pinch of salt and pepper and the cooked spinach. Divide the mixture evenly among about 12 of the mini muffin cups (they should be almost full). Scatter the cheese on top.
- Bake the frittatas until the centers are set and the edges are browned and pulling away from the edges (about 15 minutes). I put them under the broiler for a few minutes to brown the tops.
Submitted by Amanda M.
Mac & Cheese Bites ( We also recommend you try to use Sarah’s Mac and Cheese recipe but follow the rest)
- Olive Oil cooking spray
- ½ cup whole wheat elbow macaroni
- 1 ½ teaspoons of butter
- 1 ½ teaspoons of flour
- ¼ cup of whole milk or breast milk
- ½ cup sharp white cheddar cheese
- 1 tablespoon of grated parmesan cheese
- 1 large egg, beaten
- Pre heat the oven to 375 F. (190 c), spray a 24 cup mini muffin pan with cooking spray.
- Cook the macaroni like you would any pasta.
- In the same sauce pan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheese until smooth. Add the macaroni to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.
- Spoon the pasta mixture into about 12 of the muffin cups. Bake until crisp and browned around the edges and bubbling (about 10 mins).
- Store in a the refrigerator for three days or freeze for up to 3 months.
Submitted by Amanda M.