Grilled Zucchini with Garlic Parmesan Butter

Grilled Zucchini with Parmesan Garlic Butter

Hope you’re all soaking up this (hot, hot, hot) sun and eating all the summer produce you can get your hands on! I feel like I’ve hit my all-time record of most zucchinis eaten in a 3-month time span, and I’m happy to continue to keep it going until the end of the season. There’s nothing like strolling through the farmers market thinking of all the possibilities when you see beautiful, fresh, succulent in-season food waiting to be brought home and cooked. The zucchini I picked up from Flaim Farms at the Collingswood Farmers Market was the inspiration for this particular dish. If you’re like me and can’t get enough zucchini, here’s another recipe to add to your arsenal. Since the zucchini is grilled, it’s perfect for when you’re already cooking something else on the grill (which should be every night but pizza night, right?! and even pizza night can be brought to the grill…).

Grilled Zucchini with Garlic Parmesan Butter (serves 4)
Prep Time: 15 minutes | Cook Time:5minutes

3 medium-sized zucchini, washed and scrubbed
1 Textra virgin olive oil
2 T unsalted butter at room temperature
1/4 c finely grated parmesan cheese
2 cloves garlic, minced
salt and pepper to taste

Preheat an outdoor grill to medium-high heat.

First, let me stress how essential it is to really give your zucchini a good scrub! I have found that if I’m not meticulous with my scrubbing, inevitably the zucchini gives a bit of a grainy/soily texture when you bite in akin to getting grit in a clam. Not pleasant at all. After washing, dry your zucchini with a paper towel and remove both ends. Cut long, thin, vertical strips about 1/3″ thick. You can use a mandolin for this if you’d like, or just freehand it. I typically get 4-5 slices out of 1 zucchini. Drizzle both sides of your zucchini slices with the olive oil and season both sides generously with salt and pepper.

In a small bowl, combine the room temperature butter, parmesan cheese, minced garlic and some more black pepper (to taste) with a spoon or fork until well-mixed. Spread a thin, even layer of the garlic parmesan butter mixture over each slice of zucchini. I typically will put a small dollop on each slice and then spread with my fingers.

When all the zucchini slices have the butter mixture, lay them out in an even layer on your grill. Close the lid. Let them cook about 5 minutes until grill marks appear on the bottom and zucchini is tender. DO NOT FLIP. This would defeat the purpose of having the buttery deliciousness on the top :)

Remove from the grill and enjoy!


Peanut Butter Banana Overnight Oats

Peanut Butter Banana Overnight Oats

I eat breakfast at my desk 5 days a week. Needless to say, I’ve got quite a few portable breakfast recipes up my sleeve. The one I return to time and time again is this bowl (or jar, as it were) of oatmeal. Let me begin this by saying that nothing is less sexy than oatmeal. Nobody thinks longingly of a bowl of oatmeal, but we’re adults and we understand that we should eat oatmeal for all of its health benefits. But youcan have a sexy bowl of oatmeal, and I’ll tell you how.

This oatmeal is extremely filling. It keeps me full for 3-4 hours, so I’m not tempted to snack before lunch. And it’s also really healthyand delicious. Essentially, what I’m telling you is that this is all you could hope for in a bowl of oatmeal. This is the elusive sexy oatmeal.

Peanut Butter Banana Overnight Oats

Serves: 1, Prep Time: 5 minutes


  • 1/2 cup rolled or Old-Fashioned oats (which are actually the same thing!)
  • 1/2 scoop Vanilla Whey Protein Powder (I use Vanilla Creme Muscle Milk, simply because it was on sale. I hear from people that are really into Protein Powder that this is a really low-quality one, but I think it works just fine for this recipe)
  • 1/2 T chia seeds
  • 1/2 banana,chopped
  • 1 T chunky peanut butter
  • 3/4 c 1% milk (you can substitute any type of milk here: whole, skim, almond, coconut, etc. The nutrition info provided at the end of this recipe is for 1% milk)

In the vessel you’ll be eating these oats in, combine the oats, protein powder and chia seeds. I like using a mason jar or small tupperware container. Put the lid on your container and shake until the dry ingredients are well combined. Remove the lid.

Next, add the banana and peanut butter. At this point, if you’re not going to eat it the next day you can put it in the fridge just like this until you’re ready for it. I’ve prepped them 5 days in advance and they keep really well.

The night before you wish to eat these oats, pour the milk in, close the container and give it another good shake, making sure there are no clumps at the bottom. Refrigerate overnight.

When ready to eat, microwave for 50-60 seconds just until warmed through. Give it a good stir to combine all ingredients, and enjoy this delicious, healthy, filling, and undeniably sexy oatmeal!

Overnight Oats Nutrition Info

Home Fries for my Home Skillets

Weekend breakfasts are a glorious thing. I love having the time to make a good breakfast, and one of my favorite things are these breakfast potatoes. These quick and easy home fries are the perfect dippers for fried egg yolks, exceptional accompaniments to eggs and toast, and beef-up-your-breakfast-so-you-don’t-need-lunch sides. My boyfriend absolutely demands that I make them whenever we eat breakfast together, as he says they “warm him from inside”. Seems like a bold statement? Make them yourself and report back! You know… for science :]

Home Fries (Hashbrowns/Breakfast Potatoes)

Home Fries Recipe

Cook time: 15 minutes
Serves: 2


  • 2 potatoes (Russet or plain Baking potatoes), rinsed and dried
  • 2 T olive oil
  • 1 Tablespoon Ancho Chili Powder
  • 2 teaspoons Garlic Powder
  • 1/2 teaspoon Cayenne Pepper
  • 2 teaspoons Paprika (I like to use good Sweet Hungarian Paprika)
  • 2 Tablespoons Bacon Fat (I keep mine in a jar in the fridge, and top it off every time I cook bacon.  If you don’t have any, cook some bacon to go along with your potatoes. Or add more olive oil)
  • Salt and Pepper to taste

First, dice your potatoes fairly fine. Don’t bother removing the skin, I like the texture that it has when left on. To dice the potatoes, I like to cut it in half lengthwise first, cut into 1/8″-thick strips, and then dice into thin pieces. The key is to cut all of them about the same size, so that they cook evenly. Add oil to a large frying pan and put over medium-high heat. When oil is hot, add the potatoes.

Season the potatoes with salt, pepper, and other spices. Mix to incorporate. Allow the potatoes to sautee for about 8 minutes, until they start to get fairly tender. If they start to get too dark on the outside, turn the heat down to medium so that the insides can cook through.

Add the bacon grease. Once melted, mix to coat all potatoes, and then cover with a lid for another 5 minutes, or until potatoes are fully cooked through and tender on the inside, but crispy on the outside. Covering the potatoes is a crucial step because it locks in some steam, which helps them cook through faster.

Let cool, and enjoy! Experience the warm hugs from the inside, and then go back to bed. Because it’s the weekend, you deserve it.

Spice Up your Fall, and your Breakfast!

Pumpkin spice is the essential fall flavor, and I for one wholeheartedly embrace it. Every fall, I make it a point to make thisPumpkin Spice Syrup, by Port City Foodies blogger Paul Stephen. (I left out the star anise as I didn’t have any on hand, and also used ground cloves and cardamom rather than whole. Just make sure you strain it well) I then try to determine how many recipes I can make to incorporate both the pumpkin spice syrup, and all the leftover pumpkin I always have afterwards. More on the leftover pumpkin to come, but as for the Pumpkin Spice Syrup, today’s creation was Pumpkin Spice & Walnut Pancakes.

Pumpkin Spice Pancake Recipe

Pumpkin Spice & Walnut Pancakes(makes approx 5-6 pancakes)


~1 Cup Pancake Mix (I use Krusteaz)

~1/2 Cup Water

~1/4 teaspoon Nutmeg, ground

~1/2 teaspoon Cinnamon, ground

~2 Tablespoons Pumpkin Spice Syrup plus 2 Tablespoons for Pumpkin Spice Maple Syrup

~2 Tablespoons Pure Maple Syrup plus 3 Tablespoons for Pumpkin Spice Maple Syrup

~2 Tablespoons Butter plus 2 Tablespoons at room temp for greasing pan

~2 Tablespoons leftover pumpkin from Spice Syrup* When you make the pumpkin spice syrup, you will have pieces of pumpkin that were stewed in the syrup. Mash that with a fork when you strain the syrup, and save for this (and to put on Quinoa!)

~1/2 Cup Walnuts, chopped

Preheat frying pan over medium-high heat. Put pancake mix, water, nutmeg, cinnamon, 2 T Pumpkin Spice Syrup, and 2 T Maple Syrup into mixing bowl, and whisk until well combined. Add butter to the pan and melt, then pour pancake batter into frying pan. Sprinkle chopped walnuts onto the pancakes, and when bubbles start to appear, flip. Let cook for about a minute more on other side, and then remove from pan. Cook in batches until batter is used up.

In the meantime, mix leftover pumpkin with 2T of room temperature butter to create a pumpkin spice butter to put on pancakes.

In a small microwave-safe bowl, combine remaining Pumpkin Spice Syrup and Maple Syrup. Microwave for 45 seconds to create Pumpkin Spice Maple Syrup.

When pancakes are ready, top each pancake in stack with Pumpkin Spice Butter, and drizzle the Pumpkin Spice Maple Syrup over the top. Enjoy with a cup of coffee, and some bacon :]