Parmesan Crusted Zucchini

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Parmesan Crusted Zucchini

I found this recipe on lilluna.com

3-4 medium zucchinis

1/2 cup grated Parmesan cheese

olive oil

salt + pepper

Preheat oven to 350. Cut the zucchinis in quarters, length-wise. Set aside. Line a baking sheet with foil. Place zucchinis on the baking sheet and drizzle with olive oil. Sprinkle on the grated cheese, and top with some salt and pepper. Bake for 12-14 minutes. Broil for the last 2 minutes until the cheese is more browned. 

THE VERDICT: These were really good! Jake and I have never been big zucchini fans, but we both really liked these. Made a great side dish with our dinner!

Panera Bread Copycat Cheddar Broccoli Soup

**Unless otherwise stated, I take NO credit for the creation of these recipes! I can cook, but I'm not usually inclined to experiment on my own!**

Panera Bread Copycat Cheddar Broccoli Soup

1 tbsp. butter
1/2 medium onion, diced
3 cups water
3 tsp. beef bouillon (or 3 beef bouillon cubes) OR veggie broth for vegetarian version
1/4 cup butter (4 tbsp)
1/4 cup flour
1 1/2 cups fat free half + half
3 cups chopped broccoli florets
1 1/2 tsp. salt
1/2 tsp. white pepper
2 cups mild cheddar cheese

In a small pan saute 1 tbsp. butter and onions over medium heat until onions are translucent. Remove from heat and set aside. In a small sauce pan bring water to a boil, add beef bouillon and whisk until combined. Remove from heat and set aside. In a deep pan or soup pot melt 1/4 cup butter over medium heat. Slowly whisk in flour until mixture clumps up or forms a "ball." Add beef bouillon/water mixture and stir to combine. Slowly whisk in half + half and continue to stir until smooth. (If large lumps remain, mash them out with a rubber spatula.) 

Add broccoli florets and onions and bring soup to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until broccoli is tender and easily pierced with a fork. Stir in salt, white pepper, and cheddar cheese. Stir until cheese is melted. Serve hot and top with additional cheese if desired.

THE VERDICT: This soup was SO SO good. I've never had the Panera Bread broccoli soup, so I can't say if it's truly a copycat of their recipe, but it was great!! Jake, who claims he's "not a fan of soup," even loved it.