Take out Tuesday, Lightened Up!

Take out Tuesday features recipes that are either great for transport,  or an easy option instead of picking up actual take-out.

Tuesday often features casseroles that can be done ahead of time and taken to a pot luck supper, or given to a friend or family…a new baby in the house, a  neighbor, a death in the family…those occasions that call for comfort food or a special treat.

Other Tuesdays feature recipes that are SO EASY, you won’t even think twice about take-out!

Today’s recipes are healthy, low fat and delightfully different, delicious and fast.

Instead of a boring salad with gloppy dressing, how about a Roasted Tomato Zucchini Boat? Yummmmm…..


Instead of  chips, or fries, how about a side of Tasty Onion Straws?


These dishes are good lower fat choices, that taste fresh and will wake up your taste buds! Here’s what you do,


Wash the zucchini and cut in half, then score into diamonds.  Place zucchini halves together in a paper towel and microwave for 1 minute on high.  Remove and place on a foil lined baking sheet, cut side up.  Cut a thin slice from skin side of zucchini so it will lay flat, so it won’t go roly-poly on you.


Drizzle with a little Olive oil, sprinkle with some freshly shaved Parmesan cheese and season.


I like to use this Italian Herb seasoning from McCormick that comes in it’s own handy dandy grinder.  But you can use regular ole salt and pepper, garlic powder, whatever you like…


Top with halved grape tomatoes and pop in a 400 oven for 30 minutes or until zucchini is soft and cooked through.  Add additional Parmesan near the end of cooking if desired.


The grape tomatoes pop during roasting and the juices run down into the scored zucchini.  This smells amazing too!

Here’s the recipe



  • 2 large zucchini
  • 1/2 pint grape tomatoes washed and halved
  • Olive Oil
  • Italian Seasoning
  • 2-4 oz. Fresh Parmesan shaved


  • Wash zucchini and cut in half lengthwise, do not peel.  Score zucchini cut side up, on the diagonal about 1/2″ deep, and turn and repeat cutting the other direction, creating diamonds.
  • Place the 2 halves back together and wrap in a paper towel.   Microwave each zucchini for one minute to soften.  Remove from microwave, unwrap and place halves on a foil lined baking sheet.
  • Cut a thin slice from the bottom [peel side] of zucchini so it will lay flat if necessary.
  • Drizzle the halves with Olive oil, Parmesan and seasoning.  Top with grape tomato halves.
  • Bake at 400 for 30 minutes until zucchini is soft.  Sprinkle with additional Parmesan during the last 5 minutes of baking.  Serves 4

To prepare the onion straws, peel and halve the onions.


Carefully slice the onion as thin as possible. I bought this plastic mandolin at the grocery store.  It’s not fancy but it works great!  You can adjust the slice thickness and it has a rubber handle to protect your fingers when you’re slicing.   Onions are full of water so you’ll need more than you think.  Allow 1 large onion for 2 people.


The thin slices cook quickly and crisp up when they sit after draining.


The secret to the onion straws is the pan size.  You use a sauce pan, and yes they are fried, but since they aren’t battered they don’t soak up a lot of oil.  These are light and have tons of flavor.  Try these in place of french fried onions in your favorite casseroles too or a garnish on your salad


Watch the onions carefully, stirring occasionally.  Once they start to turn golden they will brown up fast so begin to quickly remove them from the oil to drain on paper towels.  Sprinkle with some Kosher salt or Sea salt.  Large grain salt has so much more flavor than table salt so you can get more flavor with less salt.


Cook onions in several batches, do not crowd the pan or they won’t cook correctly.


I actually cooked these in the afternoon and stuck them back in the oven to warm right before dinner, but they are great at room temperature too.


Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, condiment


  • 2 medium onions very thinly sliced
  • 2/3 cup vegetable oil for frying
  • salt to taste


  • Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes. Remove with slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions. Add additional oil if necessary. Serves 4


Can be made ahead and reheated or served at room temperature. A great topping for salads, burgers, casseroles or just by themselves!
Keyword appetizer, crispy onions, dessert topping, french fried onions, onion straws

Thanks so much for your visit, I hope I have given you some new ideas for changing up the routine!


I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY



The Gunny Sack for WHAT’S IN THE GUNNY SACK?

Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY

No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

check out these amazing blogs!

8 Responses to “Take out Tuesday, Lightened Up!”
  1. Both of these appetizers look great! Love how colorful the zucchini boats are 🙂

  2. Kelly says:

    Zucchini boats sound great! Thanks for sharing and visiting me!

  3. Kim says:

    I can’t wait to make the onion straws! I also have some zucchini in the refrigerator to make these boats, so thank you. 🙂

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