2 ways to enjoy zucchini: In an Italian bake, as parmesan (crunchy) chips.

By JULIE BRINKLEY

If you like zucchini, you will love these two recipes.

This Italian zucchini bake makes the perfect weeknight dinner for your family and these zucchini chips – made with parmesan cheese – will give you that guilt-free crunch we all crave.

ITALIAN ZUCCHINI BAKE

10 oz. lean ground beef or turkey

1 cup canned Italian diced tomatoes

¼ tsp garlic powder

⅛ tsp salt

⅛ tsp pepper

CHEESE FILLING

4 oz or ½ cup part-skim ricotta

6 oz or 1 ½ cup part skim mozzarella

3 tbsp parmesan cheese

2 tbsp egg beaters

¼ tsp garlic powder

1 tsp Italian seasoning

⅛ tsp pepper

1 large zucchini slides

HOW TO MAKE IT

Preheat oven to 350 degrees.

Cook ground beef, add tomatoes, garlic powder, salt and pepper; simmer two minutes and remove from heat.

Mix ingredients for cheese filling, using half of the mozzarella.

In skillet, layer meat, cheese and sliced zucchini. Sprinkle remaining cheese and Italian seasoning and bake 40 minutes until bubbly.

Cool 10 minutes before slicing.

ZUCCHINI CHIPS

2 medium zucchini

1 tbsp olive oil

Salt and pepper

1 cup freshly grated parmesan cheese.

Bake for 10-12 minutes at 450 degrees, then broil for two minutes.