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@colleensutton19744: Yoga Girl Becomes a Nightmare For Cops #cops #police #bodycam #news

colleensutton19744
colleensutton19744
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Region: US
Thursday 10 September 2026 11:11:09 GMT
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gizzy1225
Gizzy1225 :
She won’t be laughing when she gets to jail
2026-09-11 03:15:35
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shelby694
Smiley :
🤪🤪🤪
2026-09-11 03:34:52
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Savory Italian baked zucchini scarpaccia Ingredients 3 medium zucchini (about 450 g), thinly sliced 3 tbsp olive oil 3 large eggs ¼ cup grated Parmesan cheese 2 tbsp all-purpose flour 1 tsp salt ½ tsp black pepper 1 tsp dried oregano Optional: fresh basil or parsley for garnish Instructions Preheat oven: Heat to 400°F (200°C) and line a 9×13-inch baking pan with parchment. Lightly brush with olive oil. Prep zucchini: Slice thin using a mandoline or sharp knife. Spread out on a towel, sprinkle lightly with salt, and rest 10–15 minutes. Pat dry. Make the batter: In a bowl, whisk eggs. Add flour, Parmesan, salt, pepper, and oregano. Mix until smooth. Combine: Stir zucchini into the batter, drizzle with olive oil, and mix well to coat evenly. Bake: Spread the mixture thinly on the prepared pan. Bake 30–35 minutes until golden with crisp edges. Serve: Cool slightly, slice into squares, and garnish with basil or parsley—a savory, crispy zucchini flatbread that tastes like Italian sunshine.
Savory Italian baked zucchini scarpaccia Ingredients 3 medium zucchini (about 450 g), thinly sliced 3 tbsp olive oil 3 large eggs ¼ cup grated Parmesan cheese 2 tbsp all-purpose flour 1 tsp salt ½ tsp black pepper 1 tsp dried oregano Optional: fresh basil or parsley for garnish Instructions Preheat oven: Heat to 400°F (200°C) and line a 9×13-inch baking pan with parchment. Lightly brush with olive oil. Prep zucchini: Slice thin using a mandoline or sharp knife. Spread out on a towel, sprinkle lightly with salt, and rest 10–15 minutes. Pat dry. Make the batter: In a bowl, whisk eggs. Add flour, Parmesan, salt, pepper, and oregano. Mix until smooth. Combine: Stir zucchini into the batter, drizzle with olive oil, and mix well to coat evenly. Bake: Spread the mixture thinly on the prepared pan. Bake 30–35 minutes until golden with crisp edges. Serve: Cool slightly, slice into squares, and garnish with basil or parsley—a savory, crispy zucchini flatbread that tastes like Italian sunshine.


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