Zucchini Pie

4 cups sliced, unpeeled zucchini (about 3 small or 2 large)
1 cup chopped onions
½ cup butter or margarine
½ cup chopped fresh parsley or 2 Tbsp. parsley flakes
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
½ tsp. oregano
2 eggs, beaten
8 oz. mozzarella cheese, shredded
8 oz. can of crescent dinner rolls

Heat oven to 375º. In 10” skillet, melt butter. Add zucchini and onions. Cook 10 minutes stirring frequently. Remove from heat. Add parsley and seasonings. Blend eggs and cheese, then add to zucchini mixture.
Separate dinner rolls into 8 crescents. Place in 10” pie plate, pressing to cover bottom and sides. Pour filling into crust. Bake 20 minutes. Let set 5-10 minutes before cutting.

Cheddar Bacon Spaghetti Squash

1 Spaghetti squash
¼ cup milk
1 8-oz. pkg. fat free cheddar cheese
8 slices turkey bacon, cooked and crumbled
Directions:
Preheat oven to 350 degrees.
Cut squash in half and remove seeds.
Place squash skin side up in a baking dish. Add one inch of water. Bake for an hour. Cool slightly, then remove the pulp.
Add milk, cheese, and bacon. Add a few bits of bacon on the top.
Return to oven for 15 minutes to melt cheese and blend flavors.

Maple Dill Carrots

5 carrots, cut into julienne strips
1 teaspoon butter 
2 tablespoons maple syrup (I use lite) 
A small handful of fresh dill, chopped
​Peel and cut the carrots into finger-sized pieces, and boil to desired tenderness
Add the butter and maple syrup.
Mix until all pieces of carrots are evenly combined.
Add the chopped dill and toss until dill is evenly combined.
Best carrots I ever ate!

Cheesy Eggplant Casserole

A delicious casserole that even the kids will like!
1 large eggplant, peeled and cut up (or three small eggplants)
1 teaspoon salt
3 tablespoons butter
2 to 3 tablespoons grated onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 egg
1/3 cup half-and-half or milk
1/2 cup coarse cracker crumbs, saltines or similar
1/2 cup each grated Cheddar cheese and mozzarella cheeses

Cook eggplant in boiling water with the 1 teaspoon salt about 10 mins or until tender. Drain and mash. Add butter, grated onion, and 1/4 teaspoon salt and pepper; blend well. Whisk egg with milk; stir into the eggplant mixture. Stir in cracker crumbs and the cheeses. Bake in a lightly buttered 2-quart casserole at 325° for 35 minutes, or until set in center.

Cheesy Hash Brown Casserole

​2 bags hash browns (in the refrigerated section, not the frozen kind)
2 (10 ½ oz) cans cream of mushroom soup
1 lb grated cheddar cheese
½ cup chopped onion
Salt and pepper to taste
Preheat oven to 375°.
Spray a 9 x 13 casserole dish with oil.
Combine all ingredients in large bowl and put into prepared pan.
Bake 45 minutes.

​This is also good as a breakfast side dish with scrambled eggs!