Stuffed Zucchini Boats
Makes 6 servings
Ingredients
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3 zucchini trimmed and sliced lengthwise into halves
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extra virgin olive oil
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Kosher salt and pepper to taste
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Dried oregano to taste
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6 oz cherry tomatoes sliced in halves
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3 green onions, chopped
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½ cup crumbled feta cheese more to taste
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6 to 10 fresh mint leaves, chopped
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Large handful fresh parsley, chopped
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Zest of 1 lemon
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Splash lemon juice
Instructions
Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
Remove zucchini from heat and let cool enough to handle.
To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)
Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!
Recipe from The Mediterranean Dish
Corn Salsa
Makes 6 servings
Ingredients
Salsa
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5 ears of corn, husks removed
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2 tbsp. extra-virgin olive oil
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Kosher salt
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1 ripe avocado, chopped
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1 c. quartered grape tomatoes
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1/2 red onion, finely chopped
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2 tbsp. sliced basil
Dressing
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1/4 c. extra-virgin olive oil
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1/3 c. lime juice
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1 clove garlic, minced
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1 tsp. crushed red pepper flakes
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Kosher salt
Instructions
Brush corn with oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife.
In a large bowl combine corn, avocado, tomatoes, onion and basil.
In a medium bowl, combine oil, lime, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated.
Serve with tortilla chips.
Recipe from Delish
Philly Cheesesteak
Makes 4 servings
Ingredients
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4 hoagie rolls
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1 1/2 pound sliced philly steak
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2 tablespoons olive oil, divided
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8 slices provolone cheese
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1 large yellow onion, sliced thin
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1 large green bell pepper, sliced thin
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1 teaspoon Worcestershire sauce, optional
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salt and pepper to taste
Instructions
Cook the vegetables: Heat a large cast-iron skillet or griddle to medium-high heat. Add 1 tablespoon olive oil. When the oil is hot, add sliced onions and green pepper. Sauté for 8-10 minutes until caramelized. Remove to a plate and reserve.
Cook the beef: Add the remaining 1 tablespoon olive oil followed by the sliced beef. Sauté for 2-3 minutes until no longer pink. To create shreddy layers, you can pull the thinly shaved beef apart during cooking to tenderize and brown the meat.
Add sautéed onions and green peppers back to the pan. Mix with the steak.
Season with salt, pepper, and optional Worcestershire sauce.
Divide the mixture into 4 oval-shaped portions in the pan.
Add cheese: Reduce heat to medium-low and add the cheese on top of each portion.
Assemble the sandwich: When the cheese is half melted, cut open the hoagie rolls, and place each on top of the cheese. Let it warm up slightly (1-2 minutes) and flip the whole thing over using a large spatula.
Serve immediately.