Zucchini Cheesy Bread

Ingredients:

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 c. shredded mozzarella, divided

1/2 c. freshly grated parmesan

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. freshly chopped parsley

Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.  Slice and serve with marinara.

Pork Roulade

Review by Lyndee:

Caution, this looks way harder to make than it really is.  And it's so worth the few hours wait while it bakes in the oven.

Ingredients:

2-3 pound pork loin

1 pound Italian sausage

1 pound bacon

Minced garlic

Pesto:

Fresh parsley

Fresh basil

Olive Oil

 Preheat oven to 400.  In a food processor chop up parsley, basil, garlic and olive oil until it creates a nice pesto consistency.  Set aside.  Filet your loin in half lengthwise so it unfolds into one big piece of meat.  Using a meat mallet, pound your loin flat.  Cover with pesto. Sprinkle on some minced garlic. Layer on the uncooked Italian sausage.  

Start at one end and roll tightly.  Cover with bacon strips and tie up with meat string.  We didn’t have any of this on hand but we asked the nice guys at the Hy-Vee meat counter and they gave us a little bit to use.  

Bake for 3-4 hours until the roulade reaches 165 degrees on your meat thermometer.  Remove from oven and let sit for 5-10 minutes.  Just before serving remove the string and slice up. If you don’t want to bake it you could do this on the grill too. 

This was amazing! All the flavors came together in a beautiful way. The bacon on the outside was crispy and wonderful. The pesto and sausage flavors blended throughout the loin.  We ate this with some roasted baby potatoes.  It would be great on French bread as a sandwich for leftovers too! Delicious and something totally out of the ordinary than what we usually cook.  Yum! 

Parsley potatoes

Review by Lyndee:

Ingredients:

Potatoes peeled

Olive oil

Butter

Parsley

Garlic

Salt

Pepper

Preheat oven to 350.  Peel potatoes and makes slices ¾ of the way through.  Place on cookie sheet.  Drizzle with olive oil and melted butter.  Sprinkle with garlic powder, salt & pepper.  Top with parsley.  Bake for 30 minutes.  Insides will be soft and the outsides will get crispy.  Remove from oven and brush with butter and add some more parsley.  Delicious!