Roasted Zucchini Chips

This zucchini recipe serves as a new easy “go to dish”. Plus I find it is so simple you can make this while you are getting ready for work and school.  It will be one of your new favorite vegetable dishes. Every part of this recipe is important.  The pan is the most important as it will help get the zucchini to just the right crispiness.  You can also replace this recipe as an afternoon snack. The coconut oil also satisfies that afternoon craving. I find I make this at least 3 times per week. Please enjoy. Made especially for you.

Recipe Roasted Zucchini Chips


What you will need:

Large Roasting Pan – Iron *

   Yes, the pan is the most important part of this recipe. It will not taste the same in any other pan.


2 Zucchini – sliced 1/8 – 1/4 inch


2 Tbsp. Organic garlic powder,

1 tsp. Sun FireSalt Salt

2Tbls. Coconut Oil

½ tsp. of tumeric*



Preheat oven to 450.

Wash and slice zucchini, approx ¼ inch.  Place iron skillet in preheated oven for 3 minutes to being the roasting process. Take pan out of oven add coconut oil to the cast iron pan first. Then add zucchini slices, in a single layer. Season with the garlic powder and salt.  Roast for 45 minutes to one hour or until zucchini is brown  and crispy almost burnt. The crispier the better it tastes.

 **After 45 minutes you may add tumeric to this recipe . And cook for another 10 to 15 minutes . Tumeric is one of the most important ingredients to prevent Alzheimer’s .

  ***If you’re in the habit of partaking of Indian and other South Asian curry dishes, you’re already doing your mental health a world of good without knowing it. That’s because evidence is piling up that one of the many health benefits of turmeric – a traditional ingredient in almost every curry dish – is that it acts to protect your brain against the ravages of Alzheimer’s disease. The yellow color of a curry (and mustard) is because of the spice turmeric, known scientifically as Curcuma longa. A “rhizome” or root known for its tough brown skin and bright orange flesh, turmeric. Read here:

Chicken Broccoli Parmigiano

Chicken Broccoli Parmigiano


4 6 oz. Chicken Breast

1/2  cup olive oil

1 tsp. salt

1 tsp. garlic powder

Dash Cayenne pepper

¾  cup white wine

Sauté chicken in olive oil for approximately 5 minutes per side over high heat. Slightly browned.

Add spices after 1st side is cooked.

When chicken browned on both sides: add white wine and cook for 2 minutes longer.

Broccoli and cheese blend


14 broccoli florets

* Steamed or boiled until soft. Approx.8 minutes. Mix ingredients below while broccoli is still warm in a large bowl.

2 c of shredded mozzarella

1.5 cup Parmesan cheese

1/2 tsp. salt

1 tbsp. garlic powder

1 dash of Cayenne pepper

1 Casserole dish

Mix well with hands until consistency of mashed potatoes.


In a casserole dish, place the cooked chicken over the top, and add the broccoli blend evenly. Cook in a preheated oven for approx. 25 minutes, until top is slightly browned on top.

This is a twist on your regular chicken parmigiano without the red sauce . There is no cream added to make it saucy and runny. The broccoli gave the dish texture. If your child is not a fan of broccoli, it is still a favorite among kids and adults alike.

Enjoy my new parmigiano with chicken and broccoli.

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