If you are like 99% of the population, you probably made some sort of plan to eat healthier to start the New Year. I know I did.
I printed off some new recipes, bought a few ingredients I don’t normally have on hand, and did some meal planning.

One recipe called for zucchini (a favourite of mine) and while alllll summer long, zucchini was never in short supply, it is not always easy to find at this time of year. I checked a few different stores to no avail….

Two days later, I received a box of fresh fruit and vegetables that my mom ordered for us as a Christmas present. Do you know what was sitting on the top of that box? Two perfectly sized, fresh zucchini!

In Small Things

It hit me. God cares enough about me to have zucchini come straight to my front door. It was the only missing ingredient I needed and there it was.

The recipe turned out great and my kids ended up polishing off the entire batch I made. I was hoping for leftovers to send along to school the next day but even the crumbs were picked from the pan. I guess I better save that recipe to use again later and perhaps make a double batch!

It’s in the small, mundane things that God shows me He cares. He used zucchini to tell me how much He loved me. God even cares about zucchini!

I can’t help but think that even in all the uncertainty this last year has brought, God is ultimately in control. Nothing that has happened or is happening comes as a surprise to Him.

I encourage you to look for God in the big things and in the small, and I think you’ll be as amazed as I was.



Crispy oven baked zucchini fries made with just 5 INGREDIENTS! Everyone will love this easy and healthy low carb parmesan zucchini recipe.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
Author: Maya Krampf from


  • 2 medium Zucchini
  • 3/4 cup Grated parmesan cheese
  • 1 large Egg
  • 1/4 tsp Garlic powder
  • 1/4 tsp Black pepper (optional)


  1. Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet (Parchment paper works best, but foil might be okay if you grease it very well).
  2. Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in (10 cm) long and 1/2 in (1 cm) thick. If the zucchini sticks feel “wet”, pat them dry with paper towels.
  3. Prepare two shallow bowls—one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
  4. Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark golden.
  5. Place under the broiler for 2-3 minutes, until darker golden and crispy.