Italian Butter

You can use this on fish, beef, bread, or even potatoes.  It's super simple to make.

Ingredients

1 stick of salted butter

2 T of Italian parsley

3 cloves of garlic (or 2 large)

1/4 t of kosher salt

Zest of 1 lemon

Let your butter soften at room temperature until it is easily broken up by a fork.

Cut up the parsley and garlic until finely chopped.  Add to the room temperature butter.  Add in the zest of 1 lemon (about 2 teaspoons), and the salt.  

Mix up with a fork until all ingredients are incorporated.  Put in a glass jar and store in the refrigerator until hardened.

Stuffed Zucchini

Ingredients
3 zucchinis
1/2 red bell pepper, diced
1/4 c diced white mushrooms
1/4 c diced Italian parsley
1/4 parmesan cheese
3 cloves of garlic, minced
1 t salt
1/4 t black pepper
Olive oil, to drizzle




Preheat your oven to 400 degrees.  Lightly spray a sheet pan so the zucchini won't stick after baking.  

Slice the zucchini in half length-wise.  Using a spoon run it along the center to "scoop" out an area to place your "stuffing".

Next, dice the red bell pepper, mushrooms, and parsley and place in a bowl.  FOODIE TIP: use a spoon to scrape out the stump and the brown insides of the mushrooms.

Mince the garlic and add to the bowl, along with the parmesan, salt, and pepper.  Give it a good toss to mix everything evenly. Spoon the mixture into the middle of each zucchini.

Over the top of the zucchini, drizzle a little olive oil.  
Cook for about 45-55 minutes or until the zucchini has softened and the stuffing has browned.