Stuffed Zucchini
My dad got these really yummy and different zucchini at the farmers market the other day. They were round looked like little acorn squashes. We decided to stuff them for dinner.
First thing you have to do is cut the zucchini in half and hollow out the insides of them with a spoon so you end up with little zucchini bowls. (keep the insides)
Place them on a baking sheet and very lightly drizzle olive oil on each one, salt and pepper. You dont want a pool of olive oil in the bowl just a little bit and move the olive oil around with your fingers to coat the whole zucchini bowl.
The stuffing is a mixture of stove top stuffing (you can use any brand you like), onion, yellow pepper, zucchini insides, and sausage.
Cook the stovetop and brown and cook the sausage. (I used 2 sweet sausage links, and one hot but you can certainly use whatever you prefer) You want the sausage to be broken up into really small pieces. Meanwhile you want to chop onion super fine and yellow pepper super fine. Just a little of each, not too much. You also want to chop up a little of the zucchini insides that you hollowed out, but not a lot of that either.
Add the onion, peppers and zucchini to the pan with the broken up bits of sausage. Once the onions are starting to get tender add the stovetop to the pan and mix all of the stuffing ingredients together. Then scoop mixture into and fill each zucchini bowl. Bake at 425 until zucchini outside is tender (about a half hour or so).. and enjoy!
Grilled Shrimp Scampi
My mom makes the best shrimp scampi ever, however it is super fattening and it is baked in the oven. Last night we decided to try a quick, less fattening version on the grill.
First you clean and devain the shrimp. Next cut lemon wedges.
Take skewers and start to put on your shrimp and lemon. I did 2 shrimp, lemon, 2 shrimp, lemon, 2 shrimp lemon so it equaled 6 shrimp a skewer.
Arrange them on a platter in a single layer.
Meanwhile, chop a couple garlic cloves finely.
Melt a couple tablespoons of butter and add the chopped garlic to the melted butter.
This part may get a little messy!
Take the butter adn garlic in your hands and massage it on the shrimp. Be sure to coat it and not let all the garlic and butter fall off.
Once the sauce is on, lightly sprinkle the shrimp with bread crumbs.
Next step is to grill the shrimp.
When it comes off and it is ready to eat, squirt the grilled lemon onto the shrimp (the grilled lemon has a much more intense and smokey lemon flavor)
Enjoy!
First thing you have to do is cut the zucchini in half and hollow out the insides of them with a spoon so you end up with little zucchini bowls. (keep the insides)
Place them on a baking sheet and very lightly drizzle olive oil on each one, salt and pepper. You dont want a pool of olive oil in the bowl just a little bit and move the olive oil around with your fingers to coat the whole zucchini bowl.
The stuffing is a mixture of stove top stuffing (you can use any brand you like), onion, yellow pepper, zucchini insides, and sausage.
Cook the stovetop and brown and cook the sausage. (I used 2 sweet sausage links, and one hot but you can certainly use whatever you prefer) You want the sausage to be broken up into really small pieces. Meanwhile you want to chop onion super fine and yellow pepper super fine. Just a little of each, not too much. You also want to chop up a little of the zucchini insides that you hollowed out, but not a lot of that either.
Add the onion, peppers and zucchini to the pan with the broken up bits of sausage. Once the onions are starting to get tender add the stovetop to the pan and mix all of the stuffing ingredients together. Then scoop mixture into and fill each zucchini bowl. Bake at 425 until zucchini outside is tender (about a half hour or so).. and enjoy!
Grilled Shrimp Scampi
My mom makes the best shrimp scampi ever, however it is super fattening and it is baked in the oven. Last night we decided to try a quick, less fattening version on the grill.
First you clean and devain the shrimp. Next cut lemon wedges.
Take skewers and start to put on your shrimp and lemon. I did 2 shrimp, lemon, 2 shrimp, lemon, 2 shrimp lemon so it equaled 6 shrimp a skewer.
Arrange them on a platter in a single layer.
Meanwhile, chop a couple garlic cloves finely.
Melt a couple tablespoons of butter and add the chopped garlic to the melted butter.
This part may get a little messy!
Take the butter adn garlic in your hands and massage it on the shrimp. Be sure to coat it and not let all the garlic and butter fall off.
Once the sauce is on, lightly sprinkle the shrimp with bread crumbs.
Next step is to grill the shrimp.
When it comes off and it is ready to eat, squirt the grilled lemon onto the shrimp (the grilled lemon has a much more intense and smokey lemon flavor)
Enjoy!
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