so i'm walking around greenlake the other day with a friend,
and our conversation goes something like this:
me: would you ever get botox?
her: yeah, totally! would you?
me: probably. i'm getting so old so fast.
her: it's probably going to be over the counter by the time we need it.
me: yeah totally. like you can already get lip plumpers at sephora.
this is my life. i love my friends :)
speaking of staying young...
i could eat this healthy little appetizer every single day.
delicious! seriously - new favorite thing. i LOVED these!
try them :)
adapted by me :)
4 small zucchini
2 tablespoons olive oil
12 crimini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 cloves garlic, grated or chopped
Salt and freshly ground black pepper
2 vine ripe tomatoes or roma tomatoes, chopped
1 cup panko or bread crumbs
a small handful flat-leaf parsley
a few sprigs fresh tarragon or a small handful basil leaves
3/4 cup shredded parmigiano-reggiano
1 egg, beaten
1. preheat the oven to 425 degrees
2. halve your zucchini lengthwise and scoop out the seeds and soft center flesh
with a spoon to produce a set of shallow shells to hold the stuffing. reserve the center flesh.
3. arrange the small hulls in a baking dish.
drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste.
4. chop the reserved zucchini flesh and set aside.
5. heat the remaining olive oil in a skillet over medium-high heat
and saute the mushrooms, onions and garlic for 5 minutes.
add in the reserved zucchini and tomatoes, season with salt and pepper,
to taste and heat through for 1 minute, then remove from the heat.
6. while the veggies cook, chop parsley and tarragon or basil,
mix with panko or breadcrumbs.
7. fold the herb crumbs into the veggies along with 1/2 cup parmesan and the egg.
mound the zucchini stuffing in to the shells and roast for 15 minutes.
8. remove from the oven, sprinkle the tops with remaining cheese
and broil for 2 to 3 minutes to brown.
9. enjoy one of the most amazing things EVER!