Zesty Pasta Salad

Broccoli
Black Olives
Cauliflower
Carrots
Pepperoni
Green Onion (one)
Cucumber
1 can diced tomato w/ basil and garlic
Rotini Pasta
Zesty Italian Dressing

Prepare pasta as directed. Chop veggies to desired size. Cool pasta and add everything else. Best if you refrigerate for an hour. I like to sprinkle w/ Parmesan Cheese. Keeps for up to 5 days in the fridge.

Oven-Fried Zucchini Sticks

1/2 cup Italian bread crumbs
2 tbsp freshly grated or canned Parmesan cheese
1/4 tsp garlic powder
3 medium zucchini
1/2 cup water or milk
1 cup fat free or low fat spaghetti sauce or ranch dressing

Preheat oven to 450 degrees. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag. Shake well to combine and set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick into water or milk and drop into the bag or crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of the sticks. Bake for 10-15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.