2 large zucchini, cut into sticks
3 large eggs, beaten
2 cups panko breadcrumbs
1 cup grated Parmesan cheese
2 tablespoons paprika
Salt and pepper, to taste
Oil for frying

In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, and paprika. Add a bit of salt and pepper to the beaten egg. Working in batches, dip the zucchini sticks in the egg mixture shaking off the excess then roll each stick in the panko mixture pressing gently to coat. In a large skillet over medium heat, heat the oil until shimmering. Again working in batches, place the zucchini fries in the hot oil and fry for 3 to 5 minutes per side. Remove from skillet and drain on a paper towel-lined plate. Transfer to a serving platter, sprinkle with a bit more salt and grated Parmesan, if desired and serve with ranch dressing for dipping.

1- 15 oz. can sweet corn or the kernels from 2 ears of cooked sweet corn
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1-1/2 teaspoons sugar (omit if using canned corn)
2 scallions, sliced thin, white and green parts
Salt and fresh ground pepper, to taste

Preheat oven to 400 degrees.
Combine all o the ingredients in a large mixing bowl. Pour mixture into a shallow baking dish and bake for 10 to 15 minutes or until mixture is hot and bubbly. Place under the broiler for about 2 minutes more or until the top is slightly browned. Serve hot.

1 lb. orzo pasta, cooked according to package instructions, drained and set aside
1 cup Sun-Dried Tomato Pesto
Salt, to taste
Fresh chopped parsley
Freshly grated Romano or Parmesan cheese

Place cooked orzo in a large bowl and toss with the sun-dried tomato pesto. Season with salt and sprinkle with parsley and the grated cheese.