Seipert's Zucchini Frittata

* great for breakfast or dinner!

Ingredients:

• 2 small zucchini - shredded
• 1 white onion - diced
• 3 gloved of garlic - minced
• 2 Tbs Olive Oil
• 6 eggs - beaten
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup shredded Parmesan Cheese

Directions:

1. Preheat oven to 350
2. Saute onions & garlic in Olive oil
3. Add the shredded zucchini and saute for 3 min, stirring frequently
4. In another bowl, beat eggs. Then add milk, bread crumbs, and cheese together.
5. Add Zucchini and onions to egg mixture and stir together.
6. Pour into a greased casserole pan. (9x9)
7. Bake for 30 min.
8. Serve hot or cold. Good with crusty french bread and a salad.

Tips:

• You can also add diced ham (1/2 cup) or crumbled bacon for a more hearty meal. 
• Chris will splash some hot sauce on as well.
• Instead of a casserole dish, you can fry your veggies in a cast iron skillet and pour the eggs into that and then place directly into the oven. (Less dishes to clean!)
• You can also pour the mixture into a muffin tin for single serve portions. Just decrease the cooking time by 5-10 min.

Seipert's Grilled Zucchini

This is kind of our go to veggie in the summer when we are grilling. Super simple and delish.

Grilled Zucchini

Ingredients

• Zucchini
• Cooking Spray or Olive Oil
• Your favorite Seasoned Salt
• Shredded (Grated) Parmesan Cheese

Directions:

1. Slice zucchini lengthwise if using small Zucchs, or into discs if using that big fatty that you forgot to pick earlier!
2. Spray each side with cooking spray or toss in some olive oil to coat.
3. Sprinkle with your favorite seasoned salt. (Lawry's for example)
4. Place zucchini on the top rack of the grill. (med heat)
5. Grill for 3 minutes.
6. Flip zucchini and grill an additional 3 minutes.
7. Remove from the grill, and serve.
8. Sprinkle Parmesan cheese on top for added goodness.

*Tip- if you want those pretty grill marks, don't mess with the zucchini and only flip once. 

Preparation time: 5 minute(s)
Cooking time: 6 minute(s)

For InnVision Easy (creamy) Chicken Enchilada Casserole

Easy Creamy Chicken Enchilada Casserole

1 (10.75 oz) can condensed cream of chicken soup

4 cooked, skinless, boneless chicken breast halves, cut into bite-sized pieces or shredded

1 can black beans (opt)

8 oz sour cream

½ cup chopped onions

3 cups salsa

1 (4 oz can) diced green chiles

4 cups shredded Monterey Jack cheese

12 (8 inch) flour tortillas

In bowl combine soup, chicken, black beans, sour cream, onions, salsa, & green chiles.

Layer in greased 9 x13 pan:

4 tortillas to cover bottom of pan (cut or break into pieces as needed to better fit in pan)

half of chicken mixture

1 ½ cups of cheese

Repeat (tortillas, chicken mixture, cheese)

Then cover with the remaining 4 tortillas and 1 cup of cheese.

Cover and bake @ 350 degrees for approx 55 minutes, then uncover for additional 5 mins for top layer of cheese to melt. Let stand 5 minutes before cutting.