CNY A Taste Of Utica: Zucchini Appetizers

This recipe was donated by Rainie Piccione, from Dolores Cecere Piccione.  It is amazingly light and tasty.  I cut it into 9 squares using a 9×9 square pan but to serve more, you can certainly get 18 smaller squares out of this delicious dish.

The recipe from page 10 of “A Taste of Utica” cookbook.

Zucchini Appetizers

• 3 cups zucchini with peel – thinly sliced
• 1/2 cup vegetable oil (I used 1/3 cup olive oil)
• 1 cup Bisquick mix
• 1/2 cup Parmesan Cheese
• 1/2 cup onion, fine chop
• 1/2 tsp salt
• 1/2 tsp seasoned salt (I used SPIKE vegetable seasoning)
• dash of ground pepper (I used red pepper)
• 1/2 tsp oregano or marjoram (I used 1 TBS  Italian Seasoning)
• garlic powder to taste (I used 1/2 tsp)
• 2 TBS chopped parsley
• 4 eggs beaten (I used 2 whole eggs and 1/2 cup EggBeaters)

Preheat the oven to 350 F. Mix all the ingredients together.  *I mixed all ingredients except the zucchini and onion which I added at the end.

Left to right:1. Ingredients. 2. Mixing wet mixture. 3. (lower left)Sliced zucchini. 4. Onion and zucchini

 

Spray the bottom of your pan with non stick spray. Pour the mixture (eggs, cheese, seasoning mixed with zucch. and onion) into the pan

I added thinly sliced tomato on top for color.

and bake for 35 minutes or until golden brown. Cut into squares of desired serving amounts. Eat while warm. Enjoy

 

Next week it’s Chicken Wing Dip. Great for football season!

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Grilled Sea Bass with Antipasto Topping

Yesterday (Tuesday) Ted was in our gym early, determined to make sure I was using heavy weights. 

It was a leg day and now (Wednesday) I suffer.  I did use heavier weights because Ted was with me as a spotter.  If you want to increase the amount of weight you work out with, make sure you have a spotter available.  Not only will their presence give you confidence but it will ensure your safety and focus as well.

Today I worked chest and biceps. 

 

Ted came downstairs later since we stayed up to watch a silly, but good movie.  See movie review below.  The workout consisted of a 26 minute warmup on the Elliptical.  

40 minutes of weights (chest and biceps),  

 

and a 44 minute jog with Shane. 

 About 700 cals burned.

 

 

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Grilled Sea Bass* with CNYEats: A Taste of Utica Antipasto Topping.   

We had a very thick piece of Sea Bass, about 1.25 lbs. 

It was simple: cook it on the BBQ and top it off with that delicious Antipasto spread made last Sunday.  I also mixed 2 TBS of the Antipasto spread in with the vegetables which were 1 bag of green beans (trimmed) and fresh corn (removed from 2 ears).  The vegetables were wrapped in foil and also cooked on the BBQ. 

An easy, Wednesday night meal.

For the fish:  

Prepare barbecue (medium-high heat). Brush fish with oil; sprinkle with salt and pepper. Grill until just opaque in center, about 6 minutes per side. Transfer to plates. Top with Antipasto Spread  and serve.

 

A Movie Review:

We rented the DVD, “I Love You, Man”

It was a silly movie. Ted laughed all the way through.  I hid my eyes in embarrassment half the time, but couldn’t hold back the occasional guffaw (how do you spell that anyway  😕  ).  If you like the silliness of the old Jim Carey movies or Will Ferrell, you will most likely enjoy this one.  The language is certainly not for the pure of heart and, in my opinion, unnecessary, but most of the time the movie flows along in an amusing manner.

 

*Chilean Sea Bass has a combination of problems such as overfishing, high bycatch, and poor management, or farming methods have serious environmental impacts.  Consumption advisories exist.  See www.blueocean.org/seafood for more information.

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