PJ, my awesome friend and a super talented cook, taught me how to make this easy and delish Parmesan zucchini side dish during a recent trip to California. Spend any time at PJ’s house and you are guaranteed something delectable, a meal, baked good or cocktail. I’ve been the lucky recipient of this delicious trifecta through many years of friendship. And I’m happy to share my good fortune with you!
Check us out at PJ’s 80s themed birthday party a few years ago:
Okay, enough with the chit chat, it’s time to get to the recipe . . .
Parmesan Zucchini Side Dish Recipe:
- Zucchini (as many as you would like to make!)
- Freshly grated Parmesan cheese
- Preheat the broiler on low (Setting the broiler to low allows the zucchini to become tender)
- Trim the zucchini ends
- Slice them down the middle
- Score zucchini lengthwise and crosswise
- Lightly butter each slice (don’t use too much or the butter will spill out onto the cookie sheet… I may have been guilty of this!)
- Generously sprinkle grated Parmesan cheese over the butter
- Place the zucchini slices on a cookie sheet and then under the broiler
- Cook until the Parmesan cheese is golden brown.
Replace the Parmesan cheese with goat cheese or go super crazy with a goat/parmesan cheese combo!
As a kid, I loved parmesan cheese from the green can, ate vienna sausages straight from the container, and considered Kraft American slices to be the best cheese a girl could eat. I’m not sure what changed, but my tastes became decidedly bougier as I’ve gotten older.
One of my favorite bars in Los Angeles serves a grilled cheese with goat and parmesan and I decided to try recreating it at home. The goat cheese is soft and gooey on the inside, while the parmesan offers a nutty crunch on the outside. It’s a delightful combo!
Bougie Grilled Cheese Ingredients:
- Your favorite bread (sourdough is delicious!)
- About a ¼ cup freshly grated Parmesan cheese (not that stuff in a green can!)
- Goat Cheese (The pictured Trader Joe’s brand goat cheese with honey is BEYOND!) – I like to take the goat cheese out about 15 minutes before making this so it spreads easily.
Bougie Grilled Cheese Directions:
- Put a frying pan on medium high.
- Melt a little butter in the frying pan (so the parmesan cheese will turn golden brown)
- Spread the goat cheese on one slice of bread and put the other slice on top.
- Butter one slice of your sandwich.
- Press half the parmesan cheese into the butter.
- Flip it over.
- Butter the other side and press the rest of the parmesan cheese into the butter.
- Carefully put the sandwich into your frying pan.
- Flip when the parmesan cheese is golden brown.
I like to serve my grilled cheese with sliced tomatoes, sprinkled with fresh ground pepper and a little sea salt. Enjoy!
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At least that is what happens to me every time I drink this smoothie!
Sometimes, and this is not very often, I don’t feel like coffee in the morning. Instead, I crave the yummy deliciousness of this banana smoothie flavored with cinnamon, nutmeg and allspice. I use whole milk vanilla yogurt, which makes it filling enough for breakfast.
Before I moved to New York, I made this smoothie at work for the girls in my office, and I wish they were here right now to drink this with me! I once foolishly called this a “winter” smoothie because of the warming spices. Of course, this was before moving to the frigid north east. When the temperatures are in the negatives, no amount of warming spices will counteract the ice in this drink, so I’ve been smoothie-free all winter until this week when the temperature managed to climb all the way to 45 degrees. I’m regretably turning into one of those people who says it’s warm out just because it isn’t cold enough to freeze to death.
Enough about the weather, let’s get to the smoothie making!
Banana Smoothie Recipie
- 2 cups vanilla yogurt (Stonyfield and Mountain High are my favorite not-too-sweet brands of vanilla yogurt)
- 2 bananas
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 8-10 ice cubes
Throw everything into a blender and blend until thoroughly combined. Serves two.
Of course, I always think things taste better when enjoyed in something vintage, in this case a Federal Amoeba glass. It’s almost too pretty to drink… maybe I should put it on display instead!
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