Amid one of my successive visits to Utah, we were having a Wilkes family supper and I needed to help contribute something to the supper. When I saw the zucchini on my relative's kitchen counter this formula rung a bell. It was a colossal hit and vanished rapidly.
In addition to the fact that it is delectable it is so natural and the ideal answer for a bounty of zucchini. I simply cut the zucchini around 1/4″ – 1/2″ thick and set them on a treat sheet and sprinkled them with a flavoring salt. At that point simply heat them for 10-15 minutes until they are fresh delicate. You don't need them to get excessively delicate.
Pop them back in the stove under the oven for around 3-5 minutes, just until the cheddar is bubbly and brilliant dark colored. How might anything canvassed in mozzarella cheddar be awful!? It's the ideal method to motivate the children to eat their veggies!
Also try our recipe : SLOW COOKER BEEF STROGANOFF #beef #diet
- 2 medium sized or about 5 small zucchini
- Lawry's Seasoning Salt
- 2 C shredded mozzarella cheese if you don’t have mozzarella use any favorite cheese blend. The pizza blend or Mexican blend works well too Don’t worry about exact proportions. Just sprinkle the cheese on to the thickness you like – the more cheese the better for me!
Instructions :
- Slice zucchini into 1/4 - 1/2 inch pieces.
- Place flat onto a large cookie sheet.
- Sprinkle with seasoning salt.
- Bake 350 for about 10-15 minutes or until crisp tender.
- Remove from oven and sprinkle the zucchini with cheese.
- Turn the oven to broil,.
- Place the cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Watch carefully.
- Do not get distracted and forget about what is in your oven. Remove and watch them disappear.
Source : bit.ly/2OG5mxA
Read more our recipe : POTATO WEDGES WITH VEGAN AVOCADO DIP #diet #potato #avocado
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