Zucchini Fries

Olive oil cooking spray

1 t. Italian seasoning

1 1/2 T. all purpose flour

3/4 t. salt

3/4 cup dried bread crumbs (Italian seasoned crumbs are good too)

1/2 cup grated Parmesan cheese (optional)

2 medium zucchini, about 7-inch each, cut into 4 chunks, then each chunk halved

2 large egg whites whipped until frothy (almost soft peaks)

Preheat oven to 425F. Coat baking sheet with cooking spray in a small bowl, mix together Italian seasoning, flour, cheese and salt. Place bread crumbs in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites, dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients. Liberally coat with cooking spray.

Roast turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving.

Notes: Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes. For extra crispy fries, increase the oven temperature to 500F and knock 2 minutes off the cooking time.

Grilled Cheese

Recipe and photo from Tyler Florence and the Food Network

Adapted by Suzanne

8 slices country-style bread, sliced 1/2 inch thick (I always choose a good quality whole grain)

4 slices cheddar cheese

12 slices bacon, cooked

1 green apple, thinly sliced

Heat griddle or large skillet over medium-low heat or use a panini press. I use my George Foreman grill.

Assemble 4 sandwiches with a generous slic eof cheese, 3 pieces of bacon, and apple slices.

Cook until cheese is slightly melted and bread is browned.

May add dijon mustard to the sandwich if you like.