GREEN BEAN BUNDLES: 1 1/2 lbs green beans, 1/2 c butter 1/2 ts dry mustard 1 ts brown sugar 1 garlic clove, minced 1/4 ts kosher salt 8 oz bacon . Add the beans to boiling water,for 3-4 mins, blanch, Drain, pat dry. Melt the butter. Stir in mustard sugar, garlic and salt. Pour over the green beans to coat. Refrigerate, covered, at least 4 hours. Make bundles of about 8 beans each. Wrap half a bacon slice around each bundle, secure with a toothpick. Bake, at 375
Parmesan zucchini bites: 4 medium zucchini cut in half. 1/2 cup grated parmesan cheese 1 to 2 tablespoons minced rosemary and thyme. Smidgen of olive oil Salt and pepper to taste PREHEAT OVEN TO 350 Place zucchini on foil lined baking sheet Lightly brush zucchini with oil Mix cheese and herbs together Spread onto zucchini with salt and pepper Bake 15 minutes and then broil for 3 to 5 minutes until cheese is crispy and browned.
Baked Parmesan Green Bean Fries- I would change a few things on this. 1 I would put the frozen thawed (not fresh) green beans in a bowl and cover with a few tbsp of olive oil then I would pour the dry ingredients over the bean (drain off excess oil first) and toss the beans until coated then put them on a sprayed cookie sheet. I use rubber gloves so my hands don't get messy.