Baked Zucchini Fries

Baked Zucchini Fries

Wedged zucchini dusted then coated in Panko bread crumbs; baked until crunchy, golden brown. These are a great alternative to potato fries with less than half the carbs and calories!

Now a days, people are looking for alternatives to french fries. Once you master the techniques in this recipe, move on to other baked vegetables.

  • 3 zucchini (medium to large )
  • 2 eggs
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan cheese (grated)
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  1. Pre-heat oven to 425⁰F. Spray a cookie sheet or line it with a Silmat. Set aside.
  2. Cut zucchini into long thick cuts just like steak fries. Sprinkle with salt and pepper.
  3. In a medium bowl, break the eggs. Beat the eggs using a small whisk or fork. Season with parmesan cheese, powdered garlic, parsley, oregano, paprika. Blend well.
  4. In a second medium bowl, put in the panko bread crumbs or other breadcrumb mix.
  5. Take the zucchini, and dip into the egg mixture, then place in the bread crumb mixture. Coat the entire zucchini stick with bread crumbs then place on the cookie sheet. Repeat until all fries are made.
  6. Cook in middle rack in the oven for 12-16 minutes or until the fries are golden brown. Remove from the oven and let cook for at least 3 minutes.

Tools Necessary-

  • Cutting Board
  • Whisk
  • Wooden Spoon
  • Measuring cups and
  • spoons
  • 2 Medium bowls
  • Chef’s Knife
  • Cookie sheet
Appetizer, Snack, Vegetable

Eggplant Rolls

Aubergine (Eggplant) Rolls

Aubergine (Eggplant) Rolls

Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant.

Add basil and garlic to make this taste exciting.

  • 1 cup all purpose-flour (white)
  • 1/4 cup olive oil
  • 1 teaspoon butter (room temperature for greasing wax paper)
  • 1/2 cup Parmesan cheese (shaved)

Eggplant wrapping

  • 2 1/2 pounds aubergine (around 3 or 4)
  • 1/4 cup Kosher salt


  • 1.5 kg ricotta cheese
  • 4 egg yolks
  • 2 lemons, zested (zest chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 3 cups tomato sauce

Layer before rolling

  • 12 sun-dried tomatoes (diced and reconstituted)
  • 25 arugula (leaves, whole)
  1. Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
  2. Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
  3. In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
  4. Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
  5. Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
  6. Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
  7. Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.

Tools Necessary-

  • Sheet pan or cookie sheet
  • Kitchen paper towels
  • Cutting Board
  • Chef’s Knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Medium bowl
  • Spatula
  • Adult Supervision
Main Dish
Italian, Vegetarian


Orecchiette with Asparagus Pesto

Asparagus is known as the “queen of all vegetables”.

Early spring is asparagus season. This is a wonderful chance to dive into incredible seasonal fare. When food is in season, it costs less. If possible find a local grower, farmers market or a trusted vegetable vendor.

There are so many ways to use asparagus. This recipe uses asparagus in its pesto. Feel free to change this recipe to make this a family seasonal favorite.

Asparagus is rich in vitamins K, A, B1, B2, B3, C and E. Our bodies use folate to process vitamin B. Asparagus is also loaded with healthy minerals such as copper, magnesium and potassium. Asparagus also has fiber to help our digestion.


Many asparagus dishes have lemon with them. This is because lemon is a great pairing. We’ll see that in other asparagus recipes.

Orecchiette with Asparagus Pesto

Orecchiette is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear.

This is a wonderful way of using early spring asparagus. As an option, add just a touch of ham, chopped prosciutto or your favorite bacon.

Orecchiette can be made from scratch so that this can be a family fun recipe. Kids will love making shaped pasta. This recipe can start their exploration and discovery of the many different types and shapes of pasta. This is a favorite in our Chefsville Kids Cooking Club.

  • 1 bunch asparagus (medium sized with ends trimmed)
  • 1 clove garlic
  • 1/4 cup hazelnuts (blanched)
  • 1/2 cup basil (fresh)
  • 1/2 cup parsley (fresh)
  • 1/2 cup olive oil (extra virgin plus more for topping)
  • 1/3 cup pecorino cheese (plus more for topping)
  • 1/4 cup Parmesan cheese
  • 1 lemon (zested and juiced)
  • 1 tablespoon butter (unsalted, cut into pieces)
  • 1 tablespoon salt (kosher or other nice salt)
  • 1 teaspoon pepper (freshly ground)

Preparing the Asparagus

  1. Bring a large bowl of salted ice water to a boil. Zest and juice lemon. Wash and dry the basil and parsley. Peel the garlic clove. Grate the cheeses. Wash the asparagus, then trim the ends off.
  2. Take a large bowl and fill it half way with ice water.
  3. Add the asparagus to the boiling water with the garlic and cook until the asparagus is crisp-tender, about 2 minutes.
  4. Transfer the asparagus and garlic to the ice water. Reserve the pot of water for cooking the pasta. Keep it on the stove for later use. Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; Chop the stems about 1 1/2 inches long cutting the ends so that they are diagonal.

Preparing the Pesto

  1. Toast the hazelnuts in a dry skillet over medium-high heat for about 5 minutes. Transfer to a food processor and let cool. Pulse until roughly chopped.
  2. Add the asparagus stems and garlic to the food processor; pulse until smooth.
  3. Add the basil and parsley. With the processor motor running slowly add the olive oil and puree just until smooth.
  4. Add the Pecorino, Parmesan, lemon zest and lemon juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.

Preparing the Pasta

  1. Returning to the pot of water, bring it back to a boil.
  2. Add the pasta and cook until al dente (to the tooth) according to the package instructions. Medium sized pasta usually takes about 5-7 minutes.
  3. Reduce heat of the stove to low heat. Reserve 3/4 cup of the cooking water. Drain the pasta and return the pasta to the pot.
  4. Add the pesto, butter and the reserved asparagus tips. Toss and add the reserved cooking water as needed to keep the mixture loose while coating it with the pesto. Season with salt and pepper to taste.

Drizzle a bit of olive oil on top of each serving, along with a sprinkle of more cheese.

Main Dish
Italian, Vegetarian