Baked Jicama:
1 medium jicama
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne
½ teaspoon salt
Yogurt Dip:
1 cup yogurt
¾ cup water
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon dried chives
½ teaspoon salt, or to taste
1 medium jicama
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne
½ teaspoon salt
Yogurt Dip:
1 cup yogurt
¾ cup water
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon dried chives
½ teaspoon salt, or to taste
- Preheat oven to 425 F. Peel jicama and cut into ¼” matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until tender.
- Drain water using a colander, transfer jicama sliced in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne, and salt.
- Place in a single layer on a prepared baking sheet. Bake for 30 - 45 minutes or until crispy, turning halfway. Delicious served with yogurt dip (see step 4) or guacamole.
- Yogurt dip: Place all ingredients in a high-speed blender except parsley. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley. Keep refrigerated.
Baked Zucchini Tots
2 cups packed shredded zucchini
2 large eggs
⅔ cups shredded Italian cheese
½ cup crushed rice cereal such
as Chex or rice puffs
1 ½ teaspoons Italian seasoning
½ teaspoon garlic powder
Salt & pepper
2 large eggs
⅔ cups shredded Italian cheese
½ cup crushed rice cereal such
as Chex or rice puffs
1 ½ teaspoons Italian seasoning
½ teaspoon garlic powder
Salt & pepper
- Preheat the oven to 400 F. Shred the zucchini and measure out 2 cups tightly packed. Dump zucchini onto paper towel. Using another towel press out as much moisture from the zucchini as possible. Place drained zucchini in large bowl.
- Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice, cereal, herbs, garlic, ½ teaspoon of salt and ¼ teaspoon black pepper. Mix well to combine.
- Scoop out 1 heaping teaspoon of tightly packed portions of zucchini mixture and place on parchment-paper lined baking sheets until you’ve used all of the mixture.
- Bake for 20-25 minutes until golden brown. Serve immediately with your favorite dipping sauce or condiment.