I'm not a foodie blogger. I like food, yes. I sometimes like to cook, yes. I do NOT like clean up at all. LOL I also don't do a lot of chat chatter before I post the recipes I want to share on here. When I am looking for a recipe the last thing I want to do is scroll, scroll, scroll, and scroll some more to find it and be able to print it out. That's just me. I want that recipe and I want it now!! LOLOL
Now, all that being said, here's the recipe. No exact measurings, I didn't measure a thing.
Cheesey Veggie Snack
1 cucumber, washed, ends chopped off, shredded
A bit of onion, shredded
Goat cheese with tomato and basil
Parmesan cheese, shredded
Bragg's Organic Sea Kelp Delight Seasoning
Garlic powder, don't need much
Preheat the oven to 350 degrees.
Shred the cucumber into a bowl, not on a cutting board, bowl. It's WET!!
Shred a little bit of onion into the bowl. Throw a bit of salt into the fray and mix it up, let it set about 5 minutes. Now put it into a strainer over the sink and press out the liquid, as much as you can get out of the mix. Set aside.
In the recently vacated bowl, break up the goat cheese into little pieces. I think I used about... 2 TBS, maybe. Toss in some shredded parmesan cheese from the bag, add the egg, garlic powder, and the Bragg's seasoning and mix it all up. If it looks like you want some more of either cheese, add it now and mix. Grab the strainer and put the cucumber and onion into the cheese mixture, mix it up well.
Grease a cookie sheet (I used Pam). Drop spoonfuls of the cheese-cucumber mix on the cookie sheet and flatten them out. Bake in the oven for about 15 - 20 minutes. Remove and let cool.
I was going to use a zucchini, but, alas, I had already used the zucchini, and I really wanted to make a snack, so I braved it and used a cucumber. And it actually turned out pretty good! I polished it off while writing this. LOL I'm sure you can use ANY shredded veggie and it would be good. Heck, use more than one kind at a time! Play with it! Eat it! Enjoy! :)