Page 28 - FebMarHER

28 FEB HER
HER Around the Table
Veggie Patties Ingredients:
1 cup shredded carrots
1 cup shredded zucchini
1 cup shredded potatoes
1⁄2 cup thinly sliced onion
2 tablespoons chopped parsley 2 eggs
1 cup bread crumbs
1 teaspoon salt
1⁄4 teaspoon black pepper
1 tablespoon vegetable oil
Directions:
1. Combine all the ingredients together in a bowl.
2. Form vegetable mixture into small firm, flat patties. 3. Heat 1 tablespoon oil in a skillet. Cook patties on
both sides over medium heat for about 8 minutes. 4. Refrigerate leftovers within 2 hours.
Recipe adapted from Nutrition Matters
Zucchini Pizza Bites Ingredients:
2 large zucchini
Salt & pepper to taste
1⁄4 cup pizza sauce
1⁄2 cup shredded part-skim mozzarella 1⁄4 cup mini pepperonis
Sprinkle of Italian seasoning, opt.
Directions:
1. Preheat oven to 400°F.
2. Cut zucchini into 1⁄4 inch thick rounds. Spray both sides of zucchini rounds with nonstick cooking spray and place on baking sheet. (Parchment paper will make cleanup easier.) Roast zucchini rounds for 5 minutes on each side.
3. Top each round with a small amount of pizza sauce, a sprinkle of cheese, and pepperoni pieces. Roast for an additional 5 minutes or until cheese is melted, being careful not to burn. Sprinkle with Italian seasoning and serve.
Recipe adapted from Garland County Extension Service Agent Alison Crane
28 FEB/MAR 2020 ¯ HER MAGAZINE