Fried Parmesan Zucchini

 Ingredients:

3 medium zucchinis, sliced into 1/4-inch rounds

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and black pepper, to taste

1/4 cup olive oil

Fresh parsley, chopped (optional, for garnish)

Lemon wedges (optional, for serving)

Directions:

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, garlic powder, dried oregano, salt, and black pepper.

Dredge each zucchini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat. Add the zucchini rounds in batches, making sure not to overcrowd the pan.

Cook for 2-3 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Chicken--Spinach, Mushrooms and Parmesan

 Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

2 cups mushrooms, sliced

2 cups fresh spinach

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Directions:

Season the chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.

Add the sliced mushrooms and cook for 5 minutes until they start to brown.

Stir in the fresh spinach and cook until wilted.

Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.

Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Cook until the sauce thickens, about 3-4 minutes.

Return the chicken breasts to the skillet, spooning the creamy sauce over them. Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

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Mediterranean Vegetables

  Antoine Frestange

  ·   · 

Roasted Veggie Delight

Ingredients:

4 cups potatoes, diced

2 cups carrots, sliced

2 cups zucchini, sliced

2 tbsp olive oil

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp black pepper

Directions:

Preheat oven to 400°F (200°C).

In a large bowl, combine potatoes, carrots, and zucchini.

Drizzle olive oil over the veggies and toss to coat evenly.

Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the veggies. Mix well.

Spread the veggies in a single layer on a baking sheet.

Roast in the preheated oven for 25-30 minutes, stirring halfway through, until veggies are tender and golden brown.