My husband absolutely hates vegetables. Sometimes I feel like a mom trying to get her 5 year old to eat his veggies. I have to hide and disguise them within our food.
It’s so frustrating since our likes and dislikes are totally opposite. He’s all meat and potatoes and I could go meatless for weeks. This is why we go out to eat often. I can get what I want, usually a salad, and he can get any meat he desires.
In an effort for healthier eating, I’ve been trying to cook home more often. This means that I’ve got to get creative with incorporating veggies into our meals. And I’m happy to say that my husband is at least making an effort on his end. He’s been good at keeping an open mind and at least trying the veggies I cook.
Yesterday’s experiment: Baked Zucchini Slices
from the recipe blog: Natalie’s Killer Cuisine
3 zucchinis, rinsed
1/4 cup Parmesan, shredded
1/2 cup Bread Crumbs
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Parsley
1 tsp Black Pepper
1/2 tsp Paprika2 Egg Whites
Preheat oven to 450 degrees
Slice fresh zucchinis into thin, even sized coins. Arrange on a paper towel to dry while combining your dry ingredients.
Mix together all of the dry ingredients. In a smaller bowl, whisk the 2 egg whites until frothy.
Place the zucchini in the egg mixture, then coat in the bread crumb mixture. Place on a baking sheet and when the baking sheet is full, bake for 5 minutes. Pull out the baking sheet and flip over the zucchini chips. Return to the oven for another 7 minutes. Serve warm.
I served our Baked Zucchini Slices with whole wheat angel hair pasta and sauce. To my surprise, my husband ate a fair amount of slices so I’d consider this a success!
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