italian boy

italian boy

Wednesday, May 9, 2012

easiest "stuffed" zucchini ever

This is so easy, you can prep it way in advance and it basically cooks itself.  Get your zucchini, wash and cut them in half.  Place them on an aluminum foil covered cookie sheet or baking pan, season with some olive oil, salt and pepper then spoon on your favorite Italian-style dip or tapanade.  A few spoons of pesto, an olive tapanade from Harris Teeter or even an artichoke bruschetta topping. Make your own or buy it already made.  Toss it in the oven at 275-300 for 15-20 minutes or until the zucchini are tender with your fork.  Serve warm or room temperature.  An awesome vegan, gluten & dairy free and light carb dish! 

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About Me

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Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!

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