I don’t want you to think that I am in any way an amazing cook, but look at these (and yes, these are my pictures!):
Oh, they make me proud! They’re called Petite Lasagnas. O.M.Goodnes. And to go with them? Baked Parmasan Zucchini Sticks:
Yeah, you’re right, this might be an illegal combination. All I have to say is that these were unbelievably, magnificantly, wonderfully delicious. Here are the recipes which I originally found here and here:
I doubled this recipe because the package of wonton wrappers I found had 48 in it, how perfect right? Plus, we had enough left over for a couple more meals. These re-warm beautifully.
- 12 oz raw ground turkey (Miss Antropist says you can use ground beef, but I don’t recommend it. We used 90/10 ground beef and there was still a lot of grease in the bottom of the pans. I haven’t tried it yet, but I really think the turkey would do much better.)
- ¼ tsp salt, divided
- ¼ tsp pepper
- 1 cup chopped onion
- ½ cup chopped mushrooms (I used a can of mushroom slices because it was in the house and it worked fine.)
- 14.5 oz can crushed tomatoes, or tomato sauce (I used a can of diced tomatos and 2 cans of tomato sauce since I doubled the recipe this worked out great and was in the house.)
- 2 cloves garlic, minced
- 3 tsp dried oregano, divided
- ½ tsp dried basil
- 1 ½ cups part skim ricotta cheese (Didn’t have this in the house either, so I used Italian blend.)
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese
- Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
- Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
- In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
- Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
- Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
- Gently press another wonton wrapper on top of the mozzarella layer.
- Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
- Bake for 10 minutes, or until the cheese has melted.
- Let the cups cool, remove them from the pan, and serve!
Baked Parmesan Zucchini Sticks
Maybe my zucchini were too large, but I didn’t have enough breading to cover all the sticks. Next time I will make another 1/2 of the recipe to make sure I have enough.
- 3 large zucchini, sliced longways, halved and cut into sticks
- 2 eggs
- 1/2 cup plain bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/2 tsp dried garlic powder
- Olive oil spray
- Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside.
- Slice zucchini into long planks. Cut planks in half then slice long into sticks.
- In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
- Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
- Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.