Zucchini Pizza Bake

I walked into our production building today to be greeted by a bag of zucchini on a table. We’ve now reached that give-it-to-anyone time of the season. Really. One plant is enough.

Ingredients

• 4 cups shredded unpeeled zucchini

• ½ teaspoon salt

• 2 eggs, lightly beaten

• ½ cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 cup shredded Monterey Jack cheese

• 1 pound ground beef

• ½ cup chopped onion

• 1 (15 ounce) can Italian-style tomato sauce

• 1 teaspoon Italian seasoning

• 1 green bell pepper, chopped

• ½ cup sliced fresh mushrooms

• ½ cup sliced black olives

Directions

• Step 1

  Preheat an oven to 400 degrees F (200 degrees C). Place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.

• Step 2

  Combine the zucchini, eggs, Parmesan, 1 cup mozzarella, and 1/2 cup Monterey Jack in a large bowl. Press the mixture into a greased 9x13 inch baking dish. Bake, uncovered, in the preheated oven for 20 minutes.

• Step 3

  While the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the tomato sauce and Italian seasoning.

• Step 4

  Spoon the sauce mixture over the baked zucchini crust. Top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and Monterey Jack cheeses. Return to the preheated oven and bake for 20 minutes or until heated through. Let sit for 5 minutes before serving.

Baked Chicken Schnitzel

This dish is oven-friendly using less oil, and an easier cleanup. This dish tastes great with potato salad, or mashed potatoes and a nice crisp salad.

Ingredients

• 1 tablespoon olive oil, or as desired

• 6 chicken breasts, cut in half lengthwise (butterflied)

• salt and ground black pepper to taste

• ¾ cup all-purpose flour

• 1 tablespoon paprika

• 2 large eggs eggs, beaten

• 2 cups seasoned bread crumbs

• 1 large lemon, zested 

Directions

• Step 1

  Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

• Step 2

  Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.

• Step 3

  Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.

• Step 4

  Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.

• Step 5

  Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Easy Baked Tilapia

This easy recipe for tilapia only takes a few minutes to prepare, uses few ingredients, and is flavorful.

Ingredients

• 4 (4 ounce) fillets tilapia
• 2 teaspoons butter
• 1/4 teaspoon Old Bay Seasoning, or to taste
• 1/2 teaspoon garlic salt, or to taste
• 1 lemon, sliced
• 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.
2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.