Portobella and zucchini tacos. 5 portobello mushrooms 2 teaspoons dried oregano 4 zucchini, cut into 2-by-1/2-inch sticks 1 red onion, halved and sliced 1/4 inch thick 8 corn tortillas 6 ounces Monterey Jack, shredded 1 cup cherry or grape tomatoes (Add: roasted red bell pepper, butternut squash, corn, ricotta?) (✓ Note - add cumin or balsamic vinegar for more flavor)
Parmesan zucchini bites: 4 medium zucchini cut in half. 1/2 cup grated parmesan cheese 1 to 2 tablespoons minced rosemary and thyme. Smidgen of olive oil Salt and pepper to taste PREHEAT OVEN TO 350 Place zucchini on foil lined baking sheet Lightly brush zucchini with oil Mix cheese and herbs together Spread onto zucchini with salt and pepper Bake 15 minutes and then broil for 3 to 5 minutes until cheese is crispy and browned.