Mouthwatering Homemade Mozzarella Sticks

I don't know about you, but I can't bring myself to buy Mozzarella sticks in the store. I find that they are WAY too expensive. Really, 6 sticks for $5? It's absurd! So, I looked to good ole Pinterest for a recipe to get more for my money. I found this blog and my search was over. Care to visit? Click here. Read on for my version of the recipe.

What you need:

1 package Mozzarella sticks
1 Egg
1/4 cup water
2/3 cup breadcrumbs
4 T. Adobo seasoning (optional)
2/3 cup flour
1/3 cup corn starch
Canola oil

What to do:

Add flour and corn starch to a bowl and mix. Add Adobo seasoning if desired. In another bowl, mix egg and water. Beat. In third bowl, portion breadcrumbs. Cut Mozzarella sticks in half. I used an 8 oz. package containing 8 sticks. Cut in half, I got 16 so it's not mandatory, you'll just end up with more. Coat in flour, then dip in egg, then coat in breadcrumbs. Heat oil in pan. Place sticks in oil and fry just until golden brown. Roughly 30 seconds. (Give or take.) It's best to judge so pay close attention. Frying sticks for too long can cause the cheese to melt too much and ooze out of the breading. Place fried sticks on paper towel-lined plate to drain. Cool and serve.

Serve with anything from pasta, sandwiches or on their own. Super delicious and you save money in the process. (Check out my Crock Pot Meatball sub recipe to try with your Mozzarella sticks.)

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Zucchini Recipes You'll Love

I love zucchini and I've been trying out different dishes on my family.   
In the summer I'm always looking for different recipes to make with fresh vegetables. 

I've found three recipes that my whole family likes, hope you like them too.   


Four-Cheese Zucchini Strata

ingredients

• 4medium zucchini, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
• 2tablespoons olive oil
• 8cups garlic-flavor Italian flatbread (focaccia) cut into bite-size pieces
• 1cup shredded provolone cheese (4 ounces)
• 1cup shredded white cheddar cheese (4 ounces)
• 1/2cup crumbled feta cheese (2 ounces)
• 1/2cup grated Parmesan cheese
• 7eggs, lightly beaten
• 2cups milk 
• 2tablespoons snipped fresh parsley
• 1/2teaspoon salt
• 1/2teaspoon ground black pepper
• Snipped fresh parsley (optional)

• directions

1.Lightly grease a 3-quart rectangular or oval baking dish; set aside. In an extra-large skillet cook zucchini in hot oil over medium-high heat until light brown, stirring occasionally. Remove from heat. Place half of the bread pieces in the prepared baking dish. Top with half of the zuchini and half of each of the cheeses. Repeat layers.

2.In a large bowl combine eggs, milk, parsley, salt, and pepper. Pour evenly over layers in baking dish. Using the back of a large spoon, gently press down on layers. Cover with plastic wrap and chill for 2 to 24 hours.

3.Preheat oven to 325 degrees F. Remove plastic wrap. Bake for 45 to 50 minutes or until set and an instant-read thermometer inserted into the center registers 170 degrees F. Let stand for 10 minutes before serving. Sprinkle with additional parsley if desired.

Zucchine Pizza Boats

Slice the zucchini in half. Slice off the bottom to keep in stable. 

Brush with olive oil and top with garlic or garlic powder. 

Top with sliced tomatoes, salt and pepper to taste. 

Use mozzarella cheese, Parmesan cheese or mixed blend.. 

Bake 375 for 20 to 30 minutes until soft.

Zucchine Parmesan Crisps

Ingredients

1	lb. zucchini or squash (about 2 medium-sized)
¼	cup shredded parmesan (heaping)
¼	cup Panko breadcrumbs (heaping)
1	tablespoon olive oil
¼	teaspoon kosher salt
	freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well. In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper. Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds. Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)