July 26, 2012

8 Ball Zucchini and Everyday Salad Dressing

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Not together, but two different recipes.  Both are delicious though.  I saw these cuties at the farmer's market and found this thekitchn recipe.  It's the perfect breakfast/lunch/brunch/dinner meal or side.  And it looks ridiculously awesome too.

1 eight-ball zucchini
Olive oil
Freshly ground black pepper
2 tablespoons tomato sauce
1 tablespoon soft goat cheese (chèvre)
1 egg
1 sprig basil
  1.  Preheat oven to 375°F.
  2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
  3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
  4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
  5. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
  6. Return to the oven and bake until the eggs are set, about 15-20 minutes.
  7. Garnish with basil and place the stem on top or to the side of the squash. Serve immediately.
I've been making my own salad dressing too and adding it to a kale salad.  It cuts the crunchiness of the veggie perfectly.   The Nourishing Gourmet's everyday salad is really simple and delicious.

Apple Cider Vinegar Salad Dressing
1 cup of olive oil
1/2 cup of Apple cider vinegar
1 teaspoon of onion powder
2 tablespoon of whole grain mustard or Dijon type mustard
2-3 cloves of garlic minced
1/2 teaspoon of dried thyme
1/2 teaspoon of dried  basil
1 teaspoon salt

Combine all ingredients and mix well before using.

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