Crispy Parmesan Zucchini Fries

Crispy Oven Baked Parmesan Zucchini Fries with Chipotle Mayo

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!

Crispy Oven Baked Parmesan Zucchini Fries with Chipotle Mayo

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I love these!  Every year I grow zucchini in the garden and I try to find creative ways to use it up!  My girls don’t actually like zucchini however, when I made this they couldn’t eat enough! Now they actually request these oven baked zucchini fries!

Chipotle mayo is the perfect dipper for these… but if you prefer ranch or warm marinara are great choices too! These are also perfect if you’re watching your waistline since they’re oven baked!  All of the flavor and crunch without the fat or grease!

These are fairly simple to make…  the batch you see here I actually made myself for lunch one day!  Both tasty and satisfying, these are perfect as a snack or a side dish!

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!

Items you’ll need for this recipe

* Panko * Zucchini * Parchment Paper *

Crispy Parmesan Zucchini Fries with Chipotle Mayo

Rating 

Ingredients
  • 2 large zucchini
  • 1 egg
  • 1 tablespoon milk
  • 1 cup of Panko Bread Crumbs
  • ½ Cup Parmesan Cheese
  • 2 teaspoons olive oil
  • ½ teaspoon pepper
  • Cooking spray
Chipotle Mayo
  • Store bought
  • OR
  • ⅓ cup Mayonnaise or Dressing
  • ¼ cup sour cream
  • 1 chipotle in Adobo (or more to taste)
  • 1 teaspoon lime juice
Instructions
Chipotle Mayo
  1. Combine all ingredients and blend until smooth. Set aside.
Zucchini Fries
  1. Preheat oven to 400 degrees.
  2. Combine Panko Bread Crumbs, Parmesan Cheese, Pepper & Olive oil. Mix well and set aside.
  3. Wash zucchini and cut into fries (leaving skin on).
  4. Beat egg & milk together. Toss zucchini in the egg and milk mixture.
  5. Dip each zucchini fry into the bread crumb mixture pressing the crumbs to make sure they stick.
  6. Place on a parchment lined pan and spray with cooking spray. Bake 18-20 minutes or until crust is crispy.

Original recipe & photos appeared on Spend with Pennies June 2013.  Updated July 2015.

Here are a few more recipes you’ll love

* Green Bean Fries * Zucchini Brownies * Blooming Onion Bites *

Crispy Parmesan Zucchini Fries!  The perfect way to enjoy zucchini, these are quickly baked in the oven and come out crispy and delicious!
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Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

Creamy Macaroni and Cheese Casserole

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Hello, my name is Holly and I am addicted to Macaroni and Cheese.  It is literally my favorite thing to eat ever!

This has to be one of the best macaroni and cheese casseroles ever!  It’s pretty quick to make from scratch and extra cheesy and delicious!  Now, this recipe has a secret little ingredient that makes it extra yummy…  AND it is optional.  The addition of the cheddar soup makes the sauce a little extra velvety and just adds a little something.  If you don’t happen to have it on hand (or just don’t want to use it), this recipe is still ridiculously great without.

When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm.  If your package says 6-8 minutes, just cook them 6…  you get the idea.

I choose not to top this casserole with a bread crumb mixture but if you really like bread crumbs on your macaroni and cheese, by all means, add some! Just mix 3/4 cup bread crumbs (panko is best) and 3 tablespoons melted butter with the topping cheese.  Sprinkle on top before baking.

This recipe makes an extra saucy creamy macaroni.  Do not over-bake this recipe.  You want it creamy and rich, over-baking will cause it to dry out.  I found that 20 minutes was perfect in my oven…  note that the recipe will thicken slightly while standing.

Macaroni and cheese casserole!

Creamy Macaroni and Cheese Casserole

Rating 

Serves: 8 servings

Ingredients
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  • 12 oz dry macaroni
  • ¼ cup butter
  • ¼ cup flour
  • 1½ cups milk
  • 1 cup light cream
  • ½ teaspoon dry mustard powder
  • 1 teaspoon onion powder
  • salt & pepper to taste
  • 1 can condensed cream of cheddar soup (optional)
  • 4 cups sharp cheddar, divided
  • ½ cup fresh parmesan cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Cook macaroni according to package directions. Drain and run under cold water.
  3. Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until thickened.
  4. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
  5. Toss cheese sauce & macaroni noodles together. Pour into a greased 9x13 pan. Top with remaining cheese.
  6. Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving/

 

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Cheesy Garlic Breadsticks.

Cheesy Garlic Breadsticks!

Cheesy Garlic Breadsticks!  Making breadsticks at home is actually easier than you might think!  If you don't want to make your own dough you can substitute frozen bread dough in this recipe!

Cheesy Garlic Breadsticks!

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Surprisingly quick and delicious, you will be surprised at how quickly you can whip up fresh from scratch breadsticks!  If you don’t want to make your own dough, these do work beautifully with frozen bread dough or rolls as well!

We love these in our house either as a snack or served alongside a pasta or lasagna dish!  If you don’t have the cheeses listed below, these work great with pretty much any cheese you have on hand!  This recipe can easily be doubled.

More side dish recipes

Cheesy Garlic Breadsticks

Rating 

Serves: 12 breadsticks

Surprisingly quick and amazingly delicious! You won't believe you can make homemade breadsticks on a weeknight!
Ingredients
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  • 1 tablespoons active dry yeast
  • ½ teaspoon sugar
  • ¼ cup warm water (110 degrees F)
  • 3 cups flour
  • 1 cups hot water
  • 1 tablespoons sugar
  • ½ teaspoon salt
  • 1½ tablespoons butter, melted
  • 1 clove garlic, minced
  • ⅛ cup cheddar cheese, shredded
  • ⅛ cup fresh parmesan cheese, shredded
Instructions
  1. Line a baking sheet with parchment paper.
  2. Combine yeast, ½ teaspoon sugar and ¼ cup warm water in a small bowl. Set aside 5 minutes until foamy.
  3. In a large bowl, combine 2 cups flour, hot water, sugar and salt. Add in the yeast mixture and gently stir. Add remaining flour and stir until completely combined.
  4. Divide dough into 12 equal pieces and roll into breadsticks. Place on parchment paper.
  5. Preheat oven to 400 degrees while letting the dough rise (rise about 15 minutes).
  6. In a small bowl, combine butter and minced garlic. Microwave 20 seconds or until butter is melted.
  7. Brush butter mixture over breadsticks. Top with cheeses.
  8. Bake 15-18 minutes or until golden. Serve warm.

Original post 07/2014.  Photo updated 06/2105

More recipes here

Cheesy Garlic Breadsticks!  Making breadsticks at home is actually easier than you might think!  If you don't want to make your own dough you can substitute frozen bread dough in this recipe!
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Pizza Pasta Salad

Pizza Pasta Salad

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!

Pizza Pasta Salad

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A nice cold pasta salad makes a perfect meal on a hot summer day!

This pizza pasta salad is one that your whole family will agree on!  We add pepperoni, onions, peppers and olives but you can add in your own favorite pizza toppings including sausage, cooked & cooled mushrooms or even sundried tomatoes!  The homemade dressing tastes amazing and it takes only about 30 seconds to make however, you can substitute a store bought Italian dressing if you prefer.

Our favorite pasta shape for this recipe is rotini but any medium sized pasta will work (such as penne, bow tie or wagon wheels).  You can substitute any type of diced tomato in this recipe however you’ll want to be sure to drain the tomatoes before adding them.

REPIN PIZZA PASTA SALAD

Items You’ll Need For This Recipe

* medium sized pasta * pizza toppings * Parmesan cheese *

Pizza Pasta Salad

Rating 

Ingredients
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  • 8 oz pasta
  • ½ green pepper, diced
  • ½ red pepper, diced
  • 1½ cups cherry tomatoes, quartered
  • 1 cup pizza mozzarella, diced
  • ½ cup red onion
  • ½ cup black olives
  • 1¼ cup mini pepperoni
  • ¼ cup parmesan cheese
  • 2 tablespoons fresh basil
Dressing
  • 1 cup store bought Italian dressing
OR
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon oregano
  • ½ teaspoon garlic salt
  • ¼ teaspoon chili flakes
  • salt & pepper to taste
Instructions
  1. Cook pasta el dente according to package directions. Rinse under cold water.
  2. Combine pasta, red & green pepper, tomatoes, mozzarella cheese, onion, olives and pepperoni.
  3. Whisk together dressing ingredients. Toss with pasta mixture.
  4. Top with fresh basil & parmesan cheese.
  5. Refrigerate 1 hour before serving.

More Side Dish Recipes You’ll Love

* Hawaiian Pasta Salad * Chicken Ranch Pasta Salad * Creamy Cucumber Salad *

Pizza Pasta Salad is one of our favorite cold salads and the perfect summertime lunch or dinner!  With an easy homemade dressing that takes just 30 seconds to make this pasta salad is loaded up with our favorite pizza toppings!
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Ranch Buffalo Chicken Dip.

Ranch Buffalo Chicken Dip

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!

Ranch Buffalo Chicken Dip

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This is literally the perfect party dip!  Creamy, cheesy & spicy; this Buffalo wing flavored dip is loaded with shredded chicken and tons of yummy cheese!

I most often use rotisserie chicken for this recipe because it’s really quick but you can also cook & shred your own chicken breasts on the stove.  To quickly make shredded chicken, place boneless chicken breasts in a small frying pan.  Cover with water (and add any herbs/garlic you like for flavor).  Turn onto medium high, and gently boil about 10-12 minutes or until no pink remains (do not overcook). Shred as usual.

We like to serve this yummy Buffalo Chicken Dip with either warm tortilla chips or carrots & celery for dipping!  You can also serve this with crackers or even sliced baguette!

Items You’ll Need for This Recipe

* Buffalo Sauce * Pie Plate * Cream Cheese * Chicken *

Ranch Buffalo Chicken Dip

Rating 

Serves: 12 servings

Ingredients
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  • 8 oz cream cheese, softened
  • ½ cup ranch dressing
  • ½ cup sour cream
  • 2 cups shredded chicken
  • 1 cup buffalo sauce, divided
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • tortillas for serving
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine cream cheese, sour cream & ranch. Spread into the bottom of a pie plate or small casserole dish. Toss chicken with ½ cup buffalo sauce.
  3. Top with chicken and drizzle with remaining buffalo sauce.
  4. Sprinkle with cheeses and bake 25-30 minutes or until hot & bubbly.

More Recipes You’ll Love 

* Homemade Ranch Dressing & DipJalapeño Popper DipBeef Queso Dip *

Ranch Buffalo Chicken Dip is the perfect party recipe!  Creamy, cheesy & spicy we love serve this with warm chips or celery sticks!   (If you're a bleu cheese fan, you can certainly sub it in)!
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Cheesesteak Soup

Cheesesteak Soup! So delicious!

Baked Cheesesteak Soup! Loaded with beef, peppers and cheese this creamy cheesy soup recipe is a great twist on an old favorite; creamy, cheesy, and so satisfying!

Cheesesteak Soup!

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I love Cheesesteaks…  I love cheese… and I LOVE this creamy cheesy baked Cheesesteak Soup!

This fun twist on an old favorite sandwich is fairly simple to put together and tastes amazing!  If you’re a fan of yummy baked French Onion soup, you’ll definitely love this rich creamy cheese soup loaded with beef & peppers and topped with cheese!

I like to serve this in onion soup bowls and broil some extra cheese on top for a really truly amazing treat, but I have also served it in bread bowls!  Just hollow out some rolls and pour the soup inside!  Equally delicious!  (I also use onion soup bowls for lots of other yummy things including individual fruit crisps, pot pies and more)!

Repin Cheesesteak Soup Here

If you’d like to change it up a bit, you can swap out the provolone cheese for some Gruyere (my personal favorite cheese!) or add in some mushrooms.

Items you’ll need for this recipe:

* Top Round Steak * Worcestershire Sauce * Chicken Broth

Note:  This recipe was initially posted on Spend With Pennies in September, 2013.  This recipe has been made many times over in our house, while the recipe remains the same, the photos have been updated.

Cheesesteak Soup! So delicious!

Rating 

Serves: 4 servings

Ingredients
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  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 carrots, chopped
  • ½ teaspoon celery seeds
  • 2 small rolls
  • ⅓ cup flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 4 cups low sodium chicken broth
  • 5 ounces cheddar cheese, shredded
  • 5 ounces provolone cheese, shredded
  • 1 pound top round steak, thinly sliced (see note below)
  • 1 green pepper, sliced
  • 1⅓ cups provolone for topping (optional)
Instructions
  1. Cut rolls into cubes and toss with 1 tablespoon olive oil, ½ teaspoon garlic powder and salt/pepper to taste. Heat in a frying pan over medium heat until browned and crispy. Set aside.
  2. In a large pot, heat 1 tablespoon of olive oil. Add carrots, onions and celery seed. Cook just until the onion is softened. Add flour and let cook an additional 3 minutes stirring occasionally. Add 4 cups of chicken broth, Worcestershire sauce and hot sauce. Let simmer until onions and carrots are very soft (about 15 minutes).
  3. Using a blender or hand blender, puree the soup until creamy. (Remember do not seal hot soup in a blender). Return it to the heat and bring to a boil. Remove from heat and add 5oz of each cheese. Stir until melted.
  4. Heat 1 tablespoon of olive oil over medium-high heat. Add beef & green peppers and cook until browned. This will only take a couple of minutes.
  5. Place equal amounts of beef in each bowl. Add about ⅓ cup of bread cubes and top with hot soup. Sprinkle with topping cheese and broil on high for 4 minutes or until cheese is browned and bubbly.
Notes
Place your steak in the freezer for 20 minutes before cutting. A partially frozen steak is much easier to slice thinly.

Here are some more recipes you’ll love

* Slow Cooker French Onion Soup * Slow Cooker Cheesesteaks * Ground Beef Slow Cooker Cheesesteaks *

More Delicious Soup Recipes

This recipe was adapted from Food Network Magazine 10/13
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California Avocado Chicken Club

California Avocado Chicken Club Sandwich

California Avocado Chicken Club Sandwich!  I love a good club sandwich, but even better when it has juicy grilled chicken, avocado and an amazing mayo!

California Avocado Chicken Club Sandwich

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I love avocado and pretty much anything containing avocado!

This is definitely one of our go to summer lunch or dinner items!  Something about enjoying a club sandwich on the deck with a glass of ice cold tea!  All of those deliciously fresh ingredients… ripe juicy tomatoes, crisp lettuce and creamy avocado!

REPIN CALIFORNIA AVOCADO CHICKEN CLUB

This isn’t just any ol’ club sandwich though, I’ve created an amazing mayo and brought in the grill; the results are amazing!! Mouthwatering juicy grilled chicken topped with avocado, fresh tomatoes, bacon and an incredibly delicious mayo!  Hungry yet?  Me too!

Items You’ll Need for This Recipe

* Bacon * Mayonnaise * Avocado * Chicken Breast *

Avocado Chicken Club Sandwich

Rating 

Ingredients
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  • 8 slice bacon, cooked crisp
  • 1 large ripe avocado
  • 1 small clove garlic, minced
  • 2 teaspoons lemon juice
  • 2 small-medium tomatoes
  • 4 slices cheddar cheese
  • 8 slices of bread or 4 rolls, lightly toasted
  • ⅓ cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoons fresh dill
Chicken
  • 4 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • salt & pepper to taste
Instructions
  1. Combine mayonnaise, dijon and dill. Set aside.
  2. Rub chicken with olive oil and season with salt, pepper, garlic powder and onion powder. Grill over medium-high heat about 7-9 minutes or until cooked through (instant read thermometer should read 165F). (Or pan fry about 5-6 minutes on each side).
  3. Lay out ½ of the toasted bread/rolls. Mash avocado, garlic & lemon juice in a small bowl, add salt to taste.
  4. Divide avocado over bread. Top with tomato, chicken, bacon, cheese and mayonnaise.
  5. Serve immediately.

More Recipes You’ll Love

* Chicken Club Pasta Salad * Hawaiian Pasta Salad * Buffalo Chicken Meatball Sub *

Hawaiian Pasta Salad

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Cheesy Taquito Beef Queso Dip! This perfect party dip is made with seasoned ground beef and tons of cheesy goodness! Quick & easy, it's ready in just 15 minutes!

Cheesy Taquito Beef Queso Dip

Cheesy Taquito Beef Queso Dip!  This perfect party dip is made with seasoned ground beef and tons of cheesy goodness!  Quick & easy, it's ready in just 15 minutes!

Cheesy Taquito Beef Queso Dip

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Add your own great tips in the comments below!

Cinco de Mayo is just around the corner and if you’re looking for quick & yummy snacks to feed a crowd, José Olé has got you covered!

As most of you know, I am feeding a house full of teenagers and they love to snack!  I can assure you this  cheesy taquito dip recipe will satisfy a group of energetic teen boys like no other (where the heck do they put all of that food anyhow?!)!

REPIN TAQUITO BEEF QUESO DIP

José Olé Shredded Steak Taquitos and José Olé Chicken & Cheese Taquitos are not only delish & filling, they’re the yummiest dipper to scoop up this beefed up Queso Dip!!  We bake the taquitos up nice and crispy in the oven; they’re the perfect party snack for kids and adults alike!

In just 15 minutes you can whip up this incredible ooey gooey dip, this is the perfect way to Flavor Your Fiesta (and be prepared to print extra copies of the recipe because everyone LOVES this)!

I use a medium salsa but if you like it spicy, you can use your favorite hot salsa to bring it up a notch!  José Olé Taquitos are the perfect dipper because they’re quick to bake and can easily scoop up this cheesy goodness!  *BONUS *  You can also download a $2 off coupon on the José Olé Facebook Page!

More José Olé recipes here

Beef Queso Dip

Rating 

Ingredients
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  • 2 boxes José Olé Shredded Steak Taquitos or Chicken & Cheese Taquitos
  • ½ lb lean ground beef
  • ½ medium onion, chopped
  • 1 lb processed cheese, cubed
  • ½ cup salsa
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup tex mex shredded cheese
Instructions
  1. Cook Taquitos in the oven according to package directions.
  2. In a large pan, brown ground beef & onion until no pink remains. Drain.
  3. Add processed cheese, salsa, cumin & chili powder and reduce temperature to low. Stir until smooth and melted.
  4. Remove from heat and stir in shredded cheddar cheese.
  5. Serve warm with taquitos for dipping.

More Great Dips You’ll Love

 * Jalapeno Popper Dip * Crab Rangoon Dip With Wonton Chips * Best Spinach Artichoke Dip *

This is a sponsored conversation written by me on behalf of Jose Ole . The opinions and text are all mine.

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