Tag Archives: sidedish

Crispy Baked Zucchini Bites

Crispy Baked Zucchini Bites

I was lucky enough to get a boat-load of yellow zucchini from my sister a few weeks ago from her load of CSA goodies, and I made them into a quick baked and breaded side dish that is so good, that it can pass for a snack too. You are going to love these!

Just a few ingredients and it’s super fast once you get those few items lined up and ready to go:

Crispy Baked Zucchini Bites

Here’s the recipe and since I know you have all the ingredients already (including too much zucchini that you keep making the same boring-old way!) this one is a no-brainer to try!

Crispy Baked Zucchini Bites


4 small to medium green or yellow zucchini
1/3 cup italian dressing
1/2 cup bread crumbs (regular or seasoned)
1/3 cup grated parmesan cheese
1/8 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. dried basil

♦Preheat the oven to 400*. Line a rimmed sheet pan with parchment or spray it.
♦Get two medium sized bowls. In one, add the dressing. In the other bowl add the rest of the ingredients, and mix until combined.
♦Cut the zucchini into coins about 1/4 inch thick. Place them all into the dressing and combine until coated completely.
♦Dip each into the breadcrumb mixture until coated on all sides. Place on the parchment lined pan.
♦Bake for 10 minutes on one side. Flip them over and bake for another 10 minutes.
♦Remove from the oven and serve!


  • This is a similar recipe to my favorite Crispy Chicken Nuggets recipe that I make all the time, or I also have used the breaded topping to bake tomatoes with some fresh basil and it’s fan-tab!
  • If you have the breading left over, you can save it in the fridge for up to a week- so save it!
  • I have used panko breadcrumbs too or a mixture of regular and panko and it adds a nice texture to this, so if you have them you can try that too.


Crispy Baked Zucchini Bites

Linking up with Meatless Monday!

Easy Stove Top Ratatouille

I love this meatless dish that is all veggies. This Ratatouille  is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.


Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!

Easy Stove Top Ratatouille


  • 1 small onion
  • 1 clove garlic
  • 1 red pepper chopped roughly
  • 1 yellow pepper chopped roughly
  • 1 small eggplant
  • 1 small zucchini
  • 1 8oz package mushrooms
  • 1 cup chopped tomatoes
  • 1 Tbsp. dried basil or 1/4 cup fresh
  • 1 tsp. dried thyme or oregano
  • salt/pepper to taste
  • 2 Tbsp. olive oil


In a large pan add the oil and heat to medium.

Add the onion and garlic and cook just until soft.

Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.

Lower to heat to low/medium.

Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.

Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.

Serve with grated cheese or hot flaked pepper.



 Linked with some Meatless Monday ladies:  Tina, Deborah, and AnnMarie.