Zuchinni Chips

 In a quest to utilize my new best friend, the Zuchinni, I went on a google search for recipes.  I also have been incredibly hungry, and these have, like, negative calories, which is a good thing.  I found this recipe at Vittles and Bits.  It's easy, and it really was tasty. 

Zucchini Chips

Ingredients:  1 zucchini, spray butter, seasoned salt. 
Instructions:  Heat over to 225 degrees.  Line a cooking sheet with foil, spray with a coating of spray (I actually used a pizza stone and didn't spray it down).  Cut zucchini in thin slices, about the thickness of a quarter. Lay out on sheet in one layer.  Spray with cooking spray, sprinkle with seasoning salt.  It's true, a little goes a long way.  I like a lot of salt, and I was a little over zealous thinking I would want more.   Bake for 45 minutes.  Turn the tray and bake for another 30-45 minutes.  These are best eaten right away, they don't store long.  One zuchinni only make enough for one person, maybe half a cup.  They shrink up to about half their size.  This is going to be one of my new favorite go to snacks for the summer. 

Zucchini Tots

Meet my new obsession...Zucchini Tots.  I saw this recipe at the CuriousCountryCook, who saw it somewhere from someone who saw it somewhere, who apparently believes in magic. These were so delicious, that I made them two nights in a row.  They are a little tatortot-ish, and very flavorful, and relatively healthy.   I'll be making these again.....probably tomorrow.  Or tonight.  Or this morning. 

 Zucchini Tot Recipe

1 c. zucchini (grated, squeeze out excess water), 1 egg, 1/4 c. yellow onion (diced), 1/4 c. Parmesan cheese (shredded), 1/4 c. Italian Bread crumbs
Heat oven to 400.  Spray mini muffin tins with non-stick spray.  Mix the grated zucchini, egg, onion, cheese, and bread crumbs. 
Divide zucchini into 12 muffin tins using a spoon.  Bake for 15 minutes, or until the top is brown and set.