This is the time of year when zucchini is real plentiful in your garden or your neighbors garden.
Zucchini with shrimp
8 small zucchini
1green onion, minced
2medium tomatoes, peeled, seeded, chopped
1/2pound peeled small shrimp
1 1/4 cups milk
1/4 cup parm
1/2tsp Dijon type mustard
Wash zucchini and trim each end, but do not peel.
Blanch in boiling salted water for 5minutes. Drain and refresh in cold water.
Cutna thin lengthwise slice from each zucchini. Scoop out pulp.
Chop pulp .
Melt butter in saucepan . Add green onion and cook until soft, but not brown.
Add paprika, zuchinni flesh and tomatoes. Salt and pepper. Cook 2-3 minutes. Add shrimp.
Arrange zucchini boats in casserole dish. Fill with shrimp mixture.
Make a white sauce with listed ingredients. Take off the heat and add mustard and parm.
Pour sauce over zucchini . Sprinkle with cheese. Bake 425 for ten minutes.
NOTE: zucchini is in season and inexpensive if not in your garden.
Shrimp has been on 5 dollar Friday at Safeways a lot lately.
Twice baked Potatoes with ham and cheese
4large baking potatoes, baked
1cup ham cubes
10 ounces frozen corn.
Small onion chopped
1/2 cup plain low fat yogurt
1cup white cheese grated ( 4 ounces)
1/2 tsp cumin
Dash of cayenne pepper
Preheat oven to 400
Halve the potatoes lengthwise. Leaving a shell, scoop out potato.
Mash potatoes well. Add jam, corn, onion , yogurt,1/2 the cheese and the seasonings
Fill the potatoes. Sprinkle with the remaining cheese.
Arrange potatoes in 9x13 pan
Bake 25- 30 minutes. Broil 1-2 min until brown.
Use a broiler pan if necessary .
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