Fruits and Vegetables to Plant In April

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April is a great month to begin planting a new garden or to continue expanding your existing garden. Our history and heritage go into every bag of Daddy Pete, so you can’t go wrong with Daddy Pete’s Potting Mix for the fruits and vegetables to plant during the month of April: cantaloupe, honey dew melon, watermelon, bell peppers, corn, cucumbers, green beans, hot peppers, lima beans, squash, tomatoes, and zucchini. If you have an existing garden and just need to amend your soil, we recommend using Daddy Pete’s Composted Cow Manure or Daddy Pete’s Kickin’ Chickin.

APRIL FRUITS & VEGETABLES

  • Green Beans
  • Hot Peppers
  • Lima Beans
  • Squash
  • Tomatoes
  • Zucchini
  • Cantaloupe
  • Honey Dew Melon
  • Watermelon
  • Bell Peppers
  • Corn
  • Cucumbers
CANTALOUPE BREAKFAST BOWLS   INGREDIENTS 1 cantaloupe 2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version) ½ cup fresh or frozen berries ½ cup granola honey, for drizzling (optional)   INSTRUCTIONS Cut cantaloupe in half and scoop out seeds. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.   VIEW RECIPE SOURCE

CANTALOUPE BREAKFAST BOWLS

 

INGREDIENTS

1 cantaloupe

2 cups plain Greek yogurt (you can use coconut or almond yogurt for a dairy-free version)

½ cup fresh or frozen berries

½ cup granola

honey, for drizzling (optional)

 

INSTRUCTIONS

Cut cantaloupe in half and scoop out seeds.

Portion about 1 cup of yogurt into each cantaloupe half. Top with berries, granola and honey. Serve.

 

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WATERMELON LEMONADE   INGREDIENTS 6 cups cubed seedless watermelon, chilled (2 lbs after peeling)* 4 cups cold water 3/4 cup fresh strained lemon juice, chilled 2/3 cup granulated sugar (more or less to taste) Ice and fresh mint for serving   INSTRUCTIONS Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl. In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator. *If you don't have time to chill the ingredients then just use more ice in place of some of the water.   VIEW RECIPE SOURCE

WATERMELON LEMONADE

 

INGREDIENTS

6 cups cubed seedless watermelon, chilled (2 lbs after peeling)*

4 cups cold water

3/4 cup fresh strained lemon juice, chilled

2/3 cup granulated sugar (more or less to taste)

Ice and fresh mint for serving

 

INSTRUCTIONS

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.

In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.

*If you don't have time to chill the ingredients then just use more ice in place of some of the water.

 

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COUNTRY-FRIED CORN   INGREDIENTS 6 ears corn 3 slices bacon 2/3 cup water 1 tablespoon sugar 2 teaspoons cornstarch 1/4 cup milk 1 tablespoon butter 1/4 teaspoon black pepper Pinch red pepper flakes, optional salt to taste   INSTRUCTIONS Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.) Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl. With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels. In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels. Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.) Place cornstarch in a small bowl, and gradually stir in milk. Add cornstarch mixture to corn. Continue to cook until thickened. Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.   VIEW RECIPE SOURCE

COUNTRY-FRIED CORN

 

INGREDIENTS

6 ears corn

3 slices bacon

2/3 cup water

1 tablespoon sugar

2 teaspoons cornstarch

1/4 cup milk

1 tablespoon butter

1/4 teaspoon black pepper

Pinch red pepper flakes, optional

salt to taste

 

INSTRUCTIONS

Use a sharp knife to cut off the tips of the kernels (cut about halfway down the kernel.)

Then cut the bottom part of the kernels off. Place all corn kernels in a large bowl.

With the back of a knife scrape the cobs to get all of the "milk". Place in bowl with kernels.

In a heavy skillet (9 to 10-inch works well and preferably cast iron) cook bacon until crisp. Remove cooked bacon from skillet and place on paper towels.

Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.)

Place cornstarch in a small bowl, and gradually stir in milk.

Add cornstarch mixture to corn. Continue to cook until thickened.

Stir in butter, both peppers, and salt to taste. Crumble bacon and sprinkle on top.

 

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CREAMY CUCUMBER PASTA SALAD   INGREDIENTS 1 long english cucumber ½ lb medium sized pasta (such as penne or rotini) ½ sweet white onion DRESSING ½ cup sour cream ½ cup mayonnaise 1 teaspoon sugar ½ teaspoon salt 2 tablespoons fresh dill 2 tablespoons white vinegar pepper to taste   INSTRUCTIONS Combine all dressing ingredients in a small bowl and mix well. Set aside. Thinly slice onion and place in a bowl of cold water. (see note) Cook pasta al dente according to package directions. Run under cold water to stop cooking. Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices. Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving. Notes Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.   VIEW RECIPE SOURCE

CREAMY CUCUMBER PASTA SALAD

 

INGREDIENTS

1 long english cucumber

½ lb medium sized pasta (such as penne or rotini)

½ sweet white onion

DRESSING

½ cup sour cream

½ cup mayonnaise

1 teaspoon sugar

½ teaspoon salt

2 tablespoons fresh dill

2 tablespoons white vinegar

pepper to taste

 

INSTRUCTIONS

Combine all dressing ingredients in a small bowl and mix well. Set aside.

Thinly slice onion and place in a bowl of cold water. (see note)

Cook pasta al dente according to package directions. Run under cold water to stop cooking.

Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.

Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

Notes

Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.

 

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LIMA BEAN HUMMUS   INGREDIENTS One 16-ounce package lima beans, thawed 1/4 cup extra-virgin olive oil, or more if needed 2 cloves garlic 1 medium lemon, zested, plus 1 tablespoon of juice 1 teaspoon sea salt Fresh cracked black pepper, to taste   INSTRUCTIONS Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool. In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined. Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.   VIEW RECIPE SOURCE

LIMA BEAN HUMMUS

 

INGREDIENTS

One 16-ounce package lima beans, thawed

1/4 cup extra-virgin olive oil, or more if needed

2 cloves garlic

1 medium lemon, zested, plus 1 tablespoon of juice

1 teaspoon sea salt

Fresh cracked black pepper, to taste

 

INSTRUCTIONS

Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.

In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined.

Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.

 

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TOMATO PIE INGREDIENTS 5 tomatoes, peeled and sliced (Roma work best) 10 fresh basil leaves, chopped 1/2 cup chopped green onion, or red onion 1 (9-inch) prebaked deep dish pie shell 1 cup grated mozzarella 1 cup grated cheddar 3/4 cup mayonnaise (or half mayo, half Greek yogurt) 2 Tbsp fresh grated Parmesan Cheese Salt and pepper INSTRUCTIONS Preheat oven to 350 degrees F. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy). Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm. VIEW RECIPE SOURCE

TOMATO PIE

INGREDIENTS

5 tomatoes, peeled and sliced (Roma work best)

10 fresh basil leaves, chopped

1/2 cup chopped green onion, or red onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

3/4 cup mayonnaise (or half mayo, half Greek yogurt)

2 Tbsp fresh grated Parmesan Cheese

Salt and pepper

INSTRUCTIONS

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top. Bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

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HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE   INGREDIENTS 4 ounces cream cheese, softened 5.3 ounces (or thereabouts) lemon greek yogurt 1 large honeydew melon, cubed 1 pint blueberries, washed (or more if you'd like!)   INSTRUCTIONS Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well. Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.   VIEW RECIPE SOURCE

HONEYDEW BLUEBERRY LEMON CREAM TRIFLE RECIPE

 

INGREDIENTS

4 ounces cream cheese, softened

5.3 ounces (or thereabouts) lemon greek yogurt

1 large honeydew melon, cubed

1 pint blueberries, washed (or more if you'd like!)

 

INSTRUCTIONS

Using an electric mixer beat the cream cheese on high until soft and fluffy (about 1-2 minutes). Add lemon greek yogurt and mix until combined well.

Create trifle by layering melon, blueberries, and lemon cream in a large bowl or individual dessert dishes.

 

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MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO   INGREDIENTS 2/3 cup corn (grilled, charred, fresh, thawed or canned) 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans) 2/3 cup pico de gallo or your favourite salsa 1 medium avocado, diced salt and pepper to taste 1 pound mini peppers, halved and seeded 1 cup cheddar cheese, shredded 1/4 cup green onions or cilantro (optional)   INSTRUCTIONS Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro. Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.   VIEW RECIPE SOURCE

MINI PEPPER NACHOS WITH CORN, BLACK BEANS, AVOCADO

 

INGREDIENTS

2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)

2/3 cup pico de gallo or your favourite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

INSTRUCTIONS

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.

Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.

Serve optionally garnished with green onions or cilantro.


Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

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OVEN ROASTED POTATOES AND GREEN BEANS   INGREDIENTS 1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.) 1/2 large onion, sliced 1 pound string green beans, ends removed 1/8 cup good olive oil 1 tsp salt, plus more to taste 1/2 tsp ground black pepper   INSTRUCTIONS Preheat oven to 425F. In a large bowl, combine the potatoes and onions. Toss the potatoes and onions with olive oil to coat. Sprinkle salt and pepper. Transfer the coated potatoes and onions to a baking sheet. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark. After the potatoes are tender, toss in the string beans to the pan. Bake for another 10-15 minutes, until the beans are tender. Remove from the oven and add more salt and/or pepper if you want.   VIEW RECIPE SOURCE

OVEN ROASTED POTATOES AND GREEN BEANS

 

INGREDIENTS

1 pound potatoes, diced large (I prefer the smaller potatoes, i.e. fingerling, small red, small gold.)

1/2 large onion, sliced

1 pound string green beans, ends removed

1/8 cup good olive oil

1 tsp salt, plus more to taste

1/2 tsp ground black pepper

 

INSTRUCTIONS

Preheat oven to 425F.

In a large bowl, combine the potatoes and onions.

Toss the potatoes and onions with olive oil to coat.

Sprinkle salt and pepper.

Transfer the coated potatoes and onions to a baking sheet.

Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.

After the potatoes are tender, toss in the string beans to the pan.

Bake for another 10-15 minutes, until the beans are tender.

Remove from the oven and add more salt and/or pepper if you want.

 

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HOT PEPPER JELLY   INGREDIENTS 1 cup green bell pepper (seeded & diced small) 1 cup red bell pepper (seeded & diced small) 1/2 cup jalapeno pepper (seeded & diced small) 1 1/2 cups cider vinegar 6 1/2 cups sugar 1/2 tablespoon butter 1 tablespoon red pepper flakes 1 pack liquid pectin   INSTRUCTIONS Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point. In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars. Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout. Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).   VIEW RECIPE SOURCE

HOT PEPPER JELLY

 

INGREDIENTS

1 cup green bell pepper (seeded & diced small)

1 cup red bell pepper (seeded & diced small)

1/2 cup jalapeno pepper (seeded & diced small)

1 1/2 cups cider vinegar

6 1/2 cups sugar

1/2 tablespoon butter

1 tablespoon red pepper flakes

1 pack liquid pectin

 

INSTRUCTIONS

Sterilize 1/2 pint canning jars and lids. Prepare hot water canner and bring water in canner just to boiling point.

In a large, non-reactive pot, bring all ingredients except pectin to a rolling boil. Add the pectin and return to a boil. Boil for 1 1/2 minutes, remove from the burner, and hot pack into 1/2 pint jars.

Place lids and rings on the jars, making sure the rings are finger tight. Process the jars in the water bath canner for 10 minutes. After processing, as mixture starts to jell, turn jars to distribute pepper pieces throughout.

Make sure all jars have developed a vacuum before storing (any jars that don't develop a vacuum should be refrigerated and used immediately).

 

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BUTTERNUT SQUASH AND SPINACH LASAGNA   INGREDIENTS Butternut Squash Filling: 2 cups butternut squash puree (about half of squash) 1 cup ricotta cheese 1/2 cup milk (or more, if needed) 1/4 + 1/8 teaspoon salt 1/4 teaspoon nutmeg   SPINACH FILLING: 1 cup cooked spinach (8 oz uncooked) 1 cup ricotta cheese 1 cup mozzarella cheese 2 garlic cloves, minced 1/4 teaspoon salt pepper, to taste   Other Ingredients: 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles) 1 and 1/2 cups mozzarella cheese (or more) 1/2 cup Parmesan cheese (on top) Italian seasoning Paprika Basil   INSTRUCTIONS Cooking lasagna noodles: Lasagna assembly: Preheat oven to 375 F. Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed. Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed. Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary). Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles). Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.   VIEW RECIPE SOURCE

BUTTERNUT SQUASH AND SPINACH LASAGNA

 

INGREDIENTS

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)

1 cup ricotta cheese

1/2 cup milk (or more, if needed)

1/4 + 1/8 teaspoon salt

1/4 teaspoon nutmeg

 

SPINACH FILLING:

1 cup cooked spinach (8 oz uncooked)

1 cup ricotta cheese

1 cup mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon salt

pepper, to taste

 

Other Ingredients:

10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)

1 and 1/2 cups mozzarella cheese (or more)

1/2 cup Parmesan cheese (on top)

Italian seasoning

Paprika

Basil

 

INSTRUCTIONS

Cooking lasagna noodles:

Lasagna assembly:

Preheat oven to 375 F.

Butternut Squash Filling: For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling: Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles: Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly: Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

 

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BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE   INGREDIENTS 1 medium zucchini ⅔ c whole wheat pastry flour (or all-purpose) 1 large egg ¾ cup whole wheat panko bread crumbs ¾ tsp paprika ½ tsp salt ½ tsp ground pepper Olive oil cooking spray The sauce: ½ cup nonfat plain Greek yogurt 3 tbsp basil pesto ⅛ tsp salt   INSTRUCTIONS The fries: Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray. Cut the zucchini into 3-inch long and ¼-inch thick pieces. Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper. Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely. Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces. Light coat the zucchini with the cooking spray. Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes. Serve immediately with the dipping sauce.   The sauce: In a small bowl, stir together the yogurt, pesto sand salt.   VIEW RECIPE SOURCE

BAKED ZUCCHINI FRIES WITH PESTO YOGURT DIPPING SAUCE RECIPE

 

INGREDIENTS

1 medium zucchini

⅔ c whole wheat pastry flour (or all-purpose)

1 large egg

¾ cup whole wheat panko bread crumbs

¾ tsp paprika

½ tsp salt

½ tsp ground pepper

Olive oil cooking spray

The sauce:

½ cup nonfat plain Greek yogurt

3 tbsp basil pesto

⅛ tsp salt

 

INSTRUCTIONS

The fries:

Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set a cooling rack on top of the baking sheet. Coat the cooling rack with cooking spray.

Cut the zucchini into 3-inch long and ¼-inch thick pieces.

Spoon the flour into a medium bowl. Whisk the egg in a separate bowl. In a third bowl, combine the breadcrumbs, paprika, salt and pepper.

Working with several zucchini pieces at a time, dredge the zucchini in the flour, shaking off the excess. Dip the zucchini in the egg, then place it in the bread crumb mixture, covering completely.

Transfer the coated zucchini pieces to the prepared rack, in a single layer. Repeat with remaining zucchini pieces.

Light coat the zucchini with the cooking spray.

Bake in the oven until the zucchini is tender and the breading is browned and crisp, about 15 minutes.

Serve immediately with the dipping sauce.

 

The sauce:

In a small bowl, stir together the yogurt, pesto sand salt.

 

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