Zucchini Munchies

Okay, so you know my ghost that was sitting and lying on the guest bed? Well, the day I posted about it, I went in, smoothed the bed again, and said, “You are welcome to stay here, spirit, as long as you are peaceful and you don’t scare the guests, okay?  I won’t oust you.” And everyday, as I was doing before, I come in in the morning, and after a trip to town, and there is no more signs of anyone visiting! Dang it! Now I miss him/her! Seriously.

Recipe of the Day – Zucchini Munchies

Ingredients:

      10 c. sliced summer squash
      1 c. gluten-free flour
      1/2 c. green onion, chopped
      1 c. nutritional yeast
      2 T. Parsley, chopped
      1/2 tsp. black pepper
      1/2 tsp. salt
      1/2 tsp. Italian herb seasoning
      1/4 tsp. garlic powder
      Dash tabasco sauce
      1//2 cup olive oil
      4 eggs, slightly beaten

 Directions:

Mix altogether and spread in a greased & floured glass baking dish 13x9x2 inches. Bake at 350 degrees for 30-40 minutes or until top is golden brown. Cool and cut into squares. Serve hot or cold.

Word of the Day – quedar – to stay

Tip of the Day – keep the things that are good. This recipe was made by sister when I was younger, over and over, and I loved it, still love it so much! You can substitute flax seeds soaked in water, for the eggs if you like, dehydrating for 4 hours at 105 to keep the enzymes intact.

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