Ingredients

• 2 – 3 Zucchini shredded (enough to make 2 cups packed)
• 3/4 Cups G.F. Bread Crumbs (if GF is not needed I’d use panko)
• 1 Cup Cheddar Cheese (grated)
• 2 Eggs
• 2 Cloves of Garlic (minced)
• 1/2 Tbsp Italian Seasoning
• 1/2 Tsp Onion Powder
• Salt and Pepper to taste.

Instructions

1. Preheat oven to 400° F.
2. Grate the Zucchini and place in cheesecloth or a kitchen towel (j-clothes work great) and squeeze as much liquid out as you can.   You should end up with about 2 cups of packed Zucchini.
3. Place in a large bowl.
4. Add all the other ingredients and mix to combine.
5. Using about 1 large Tbsp of the mixture form into bit size pieces and place on a baking stone or parchment lined baking sheet.
6. Serve with a Garlic aioli (or keep it simple and cheat – use the store bought one).

Ingredients

• 2 Baking Potatoes (I like to use Russett)
• 2 Tbsp Vegetable Oil
• 1/3 Cup Bacon Bits (3 Pieces of Bacon Cooked)
• 1/4 Red Pepper (diced)
• 1/4 Green Pepper (diced)
• 4 Green Onions (sliced & separated white parts / green parts)
• 2 Cloves of Garlic
• 1/2 Cup Sharp Cheese (Monteray Jack, Tex Mex etc.)
• 2-3 grinds of Salt
• 5-6 grinds of Pepper
• 1/2 Cup of sour cream for serving.

Instructions

1. Preheat oven to 400° F.
2. Wash the potatoes and allow them to dry.   Stab each potato 3-4 times with a fork.
3. Rub Potatoes with Vegetable Oil to coat and place directly on middle rack of oven.
4. Bake for 50 minutes.
5. Remove the potatoes, let cool for 10 -15 minutes, then cut into quarters.   Scoop out most of the flesh of the potatoes into the bowl and save.  (Home fries for Breakfast!)
6. Brush the inside of the potato skin with oil and place skins back in the oven for 10 minutes @ 400°.
7. While baking again, sauté the bacon bits, white part of green onions, peppers and garlic.   Sauté until they are el-denté.
8. Spoon this mixture into the potato skins, top with cheeses and green parts of onions.
9. Bake for 10-15 minutes cheese should be melted and starting to brown.
10. Serve with Sour Cream.