Thursday, September 3, 2009

Garden fresh Veggies

I went to a local farm this morning and bought some corn and zucchini.  I also had picked up a rotisseri chicken.  This morning I boiled the corn, cut it off the cob and then cut sauted it with pepper, veggy seasoning, some garlic and lots of butter.  Just reheated the rotisserie chicken and then made the made the zucchini spears.  Recipe to follow:

Zucchini Zingers
Olive oil cooking spray( I used extra virgin garlic olive oil....not the spray)
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each zinger strip in half, cross-wise. Place all strips peel side down on a baking sheet. Mist with cooking spray and sprinkle with seasonings. Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.
Nutritional information per
 Calories: 28.3
 Fat: 0.2
 Cholesterol: 0
Sorry for the crappy pics.  I accidently deleted the ones I took while I was doing the prep and cooking. 
So I had to get the leftovers out of the fridge and take pics of them. 
Andy took a dish just like this to work and this one is for my work tonight!
We still have lots of zucchnin zinners left but we really chowed on that corn.


  1. I may try out the zucchini this weekend. My plan is to grill out at least once this weekend...either tilapia or chicken. Those would be great on the grill.

  2. Sounds yummy!! I love fresh veggies!

  3. Lora u would have loved the pics I lost. I had the corn in pumpkin dishes I had the zucchini on my pumpkin cutting board... I was so about fall.

  4. those zucchini zingers sound really good!