November 21, 2019
NEWS FLASH: Thanksgiving is only a week away?!?! I don’t know about you, but it seems sad to me that this is the only time of year that vegetables get a chance to shine. Think about it, the sides at the Thanksgiving table are the real stars. Some of my favorite T-Day veggies include: roasted acorn squash, green bean casserole, sweet potato souffle, creamed corn, mashed potatoes and gravy. I think it’s unfair that we only give veggies this much love in November. I
’m here to put an end to veggie discrimination. Veggies should be celebrated everyday!
Below I'm including one of my favorite vegetable recipes in the hopes it’ll inspire you to eat more of the green. This month it was only appropriate to feature my favorite way to eat zucchini...well when it’s not hidden in a snack. ;)
2 medium zucchini (12 oz.)
1 large egg
1/2 c. grated pecorino
1/2 c. panko
1 clove garlic, crushed with press
1/2 tsp. black pepper
Preheat oven to 400°F. Coat one large baking sheet with nonstick cooking spray. Shred zucchini and squeeze dry with paper towels. Mix shredded zucchini with egg, pecorino, panko, garlic, and pepper.
Use a small cookie scoop to drop tablespoonfuls of mixture onto prepared baking sheet. Then, shape each into a small log. Bake in 400°F oven, turning halfway through, until golden brown, 20 to 22 minutes.
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