Baked Zucchini Fries

My healthy and prolific zucchini plant - yes just one!

You can see some of the first in this photo...

Zucchini is bursting out all over and I couldn't make one more loaf of zucchini bread and none of my neighbors or friends want to see any more of it either! (recipes coming soon)... so.... when I found this recipe I knew it was the perfect thing to go with some grilled chicken breasts, and it was really perfect.  My results were a bit different because I used panko crumbs and real Parmesan cheese which were both a bit bulkier than the original recipe, but they were still delicious and fun to eat!

Zucchini Fries with Dipping Sauce

adapted from Yummy, Healthy, Easy

1/2 c. Panko breadcrumbs

1/2 c. finely grated/ground Parmesan cheese*

1 tsp. garlic powder

1 tsp. Italian seasoning mix

1 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. flour

1/4 c. milk

4 medium zucchini

Dipping Sauce:

1/4 c. plain Greek yogurt**

1 1/2 tsp. dry ranch dressing mix

1 tsp. milk (optional)

Preheat the oven to 425.  Line a cookie sheet or baking pan with parchment paper. This step is a great mess saver!

In a small bowl, combine the Panko crumbs, Parmesan , spices and any leftover flour *.  Mix together.

Cut the ends off the zucchini and slice in half lengthwise. Depending on the size of your zucchini, cut each half into fourths or sixths and then cut in half again crosswise.

Pour the milk in a flat bowl.  Dip the zucchini sticks in the milk, and then dredge in the Panko-cheese mixture and place on the cookie sheet in a single layer.  When all are done, bake for 15-20 minutes or until golden brown and crisp..

While the zucchini is baking, mix the dipping sauce ingredients, adding the milk if needed to thin the dip.

Serve with the zucchini fries and enjoy. These were a fun treat!

Breaded and ready for the oven...

Golden brown done!

A plate of healthy tastiness...

*The original recipe called for powdered Parmesan cheese. I don't keep that in the house, so I grated a small amount of Parmesan cheese and then put it in my Vitamix blender to get an even finer grind.  Since it was a little moist, I added some of the 2 tsp. flour to absorb the moisture and help the cheese become as fine as possible.

Parmesan cheese ground fine in the Vitamix

**I have been making plain Greek yogurt in my Cuisinart yogurt maker for several months now and LOVE it.  The dip recipe was made using my homemade Greek yogurt. It is SO delicious and doesn't have any of the additives that you get when you buy it at the store.  More on my new addiction/pleasure/taste treat in the near future!

The cool tangy dip with the hot flavorful zucchini is the perfect summer duo

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Gorgonzola Cheese Ball and Chocolate!!

No I am really not recommending that you eat the two together!  But they were served in one within a few hours of each other, which I am sure makes the title more palatable!

This cheese ball is a hit whenever I bring share it with friends or family and it is SO easy to make.  The original recipe calls for toasted pecans which add a delicate nutty flavor, but since I had guests that were not crazy about a nut coating, I used chopped chives, straight from the garden.  I love being able to pick fresh herbs as I need them.

So this is how the evening began...... I cannot even find the words to tell you how tantalizing (and somewhat addicting!) this is.

Disclaimer:  Yes I blew it. I was so intent on getting everything done that I totally forgot to take pics of the ingredients and all of the steps for both recipes.. So feel free to use your most vivid imagination!

Almost ready to be served....

GORGONZOLA CHEESE BALL

adapted from Best of the Best Fast And Fabulous Party Foods and Appetizers

1/2 stick butter, softened
1 - 8 oz. pkg. cream cheese, softened (I used the low fat variety)
1 - 8 oz. pkg. gorgonzola cheese, crumbled
1 - 8 oz. can chopped ripe olives
1/2 cup. fresh coarsely chopped chives OR
1/2 cup  coarsely chopped pecans, toasted (optional)

With an electric mixer, beat the butter, cream cheese and gorgonzola cheese on low speed until very smooth. Stir in olives and chives and chill.

When firm, shape the mixture into a ball and chill until ready to serve (this can be done the day before).

Before serving, roll in either the chopped chives or toasted chopped pecans.  Because I had company who did not like nuts, I used the chives and it was delicious. It is equally delicious with the toasted pecans.

Serve with an array of crackers and apple slices.

Honeycrisp apples and multigrain crackers adorn the cheese ball. YUM!

After dinner we came  home to celebrate some special occasions.  I neglected to get photos as we cut into these delicacies because I think we were all too engrossed in watching the stream of chocolate 

flow out of these little indulgent cakes.  O.......M........G!!!

So forgive me for not including the luscious chocolate river..... but just use your imagination!

Delicious blend of ingredients.....

WARM CHOCOLATE BROWNIE CUPS

adapted from Best of the Best Recipe Hall of Fame Guilty Pleasures

6 oz. bittersweet chocolate, coarsely chopped (I used Ghirardeli - easy to find)
3/4 cup unsalted butter
3 eggs, room temperature
3 egg yolks, room temperature
6 Tbsp. sugar
2 Tbsp. pure vanilla extract
1/2 tsp. salt
5 Tbsp. flour
Garnish with fresh raspberries and créme fraiche

Preheat oven to 375.  Butter and flour 6 - 6 oz. custard cups. Set aside.  In a medium saucepan, melt chocolate with butter over low  heat.  Let cool slightly.  In a medium bowl, combine eggs, egg yolks and sugar.  Beat until mixture is pale and a ribbon dissolves quickly when the beaters are lifted, about 10-12 minutes of med. high beating.  Add vanilla and salt.  Beat in flour.  Add chocolate mixture and beat until thick adn glossy, about 5 minutes.  Pour batter equally into the cups. (At this point the cups can be covered with plastic wrap and refrigerated overnight or frozen for a short time.)

When ready to serve, remove from the refrigerator or freezer, place on a baking sheet, and immediately in the preheated oven.  Bake until each cake is set around the edges, but moves slightly in center, about 10 minutes,, or 15 minutes if frozen; don't over-bake.  Let cool slightly.

Run a knife around the edges and invert onto dessert plates.  Garnish each with a spoonful of créme fraiche and fresh raspberries.

A Note...... at first bite we were all sort of disappointed. Our taste buds were expecting something sweet and fudgy and over the top rich. But instead we got a gentler, less sweet chocolate. It was almost disappointing at first.  It took a minute for the struggle between expectation and reality to settle down - and then bite after bite it just got better and better! Had it been a darker sweeter chocolate, it would have been too over the top and hard to eat. This was a happy surprise!

The perfect ending to any evening!

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