Zucchini Appetizer

Yummy Appetizer!

A friend of mine had a luau party last weekend and I wanted to bring something everyone would like, but was also easy to make. As luck would have it, a recipe sort of fell into my lap a few days before the luau. I got it from a wonderful farm and country store in Hope, RI, called Confreda Greenhouses and Farms. They grow their own fresh produce and sell it all in their country store front. I got "just picked" corn and zucchini. Yum!

The recipe is simple and very delicious. I adapted it a bit. It is sort of like a quiche, only no crust to worry about and a whole lot tastier.

Zucchini Bites

3 cups thinly sliced zucchini (about 4 small or 1 1/2- 2 medium)
1 cup Biscuit baking mix
1/2 cup chopped vidalia onion
1/2 cup grated Romano cheese
3 tbls. fresh Italian parsley, minced
1/4 cup fresh Italian basil, minced
1 tsp. fresh oregano, minced or 1/2 tsp. dried
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
4 eggs beaten
2 cloves garlic, minced
1/2 cup canola oil

Preheat oven to 350 degrees. Spray bottom of a 9 x 13 x 2 pan with cooking spray.

Mix all ingredients together in a large bowl. Spread mixture evenly in pan. Bake for around 22-25 minutes. Turn on broiler and brown the top for about 2 minutes until golden. Cut into
2 x 1 inch pieces. Makes about 4 dozen.

Green Beans ala Romano

Pure and Simple.

I'm keeping it simple today. It's too hot to cook anything elaborate anyway. Yesterday it hit 91 degrees here and today and tomorrow are supposed to bring more of the same. Yuck. I have to say I don't like the hot, muggy, sticky days of summer.

But I'll tell you what I do like...Green beans. They just seem to have endless possibilities. This is just a simple recipe that is so easy to throw together on a busy work night.
I prefer to steam my veggies because more of the nutrients are retained, but feel free to boil them if you prefer, to your desired tenderness before sauting them in the garlic tomatoes.

Green Beans ala Romano
by Mixed Salad Annie

2 teaspoons extra virgin olive oil
1 large garlic clove, minced or pressed through a garlic press
1/2 cup grape tomatoes, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 pound green beans, stem ends removed
1/8 cup seasoned Panko bread crumbs
1/4 cup grated Pecorino Romano cheese
2 tablepoons chopped fresh parsley

Steam or boil green beans in salted water until tender, about 7 minutes steamed and 5 minutes boiled.

Add 2 teaspoons oil to a medium skillet add garlic and cook over low heat until soft but not brown, about 5 minutes. Add tomatoes, salt and pepper and cook about 2-3 minutes.

Add green beans and cook, mixing to incorporate flavors, about 3-4 minutes.

Remove pan from heat and add Romano cheese, breadcrumbs and parsley.

Serves two.