Light Summer Dinner

In an effort to use up items from the pantry I created this delicious and light summer meal. The kids gobbled up the chickpeas faster than I could get them off the pan. Even if your kids give a thumbs down to zucchini, try the zucchini sticks. My daughter, who can't stand the vegetable unless it is in the form of zucchini bread, adored these.


Baked Zucchini Sticks

2 large zucchini
2 eggs - lightly beaten
1/2 cup Italian Seasoned Breadcrumbs
1/2 cup Panko Breadcrumbs
1/2 cup parmesan cheese
Dash of garlic powder
Dash of dried basil
Kosher salt and fresh cracked pepper to taste
Cooking spray
Your favorite Pasta Sauce (for dipping)

Preheat oven to 450 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 15-17 minutes or until golden brown and soft on the inside. Serve with marinara sauce or your favorite salad dressing. Enjoy!

Roasted Chickpeas

1 - 15 ounce can of chickpeas (rinsed and drained)
Garlic Powder
Kosher Salt
Freshly Ground Pepper
Cooking Spray

Preheat Oven to 450 degrees. Line a rimmed baking sheet with foil. Spray lightly with cooking spray. Spread the chickpeas on the pan. Lightly spray with cooking spray. Sprinkle with garlic powder, salt and pepper. Bake for 10-12 minutes or until lightly browned. Serve warm or at room temperature.