Wednesday, March 12, 2014

Sooo delicious!!!!

Dinner is always a success when I can get at least three of our five kids enjoying the meal that I have prepared. This is not always an easy feat having a diverse group of children. The eldest goes through phases of "I'm sick and tired of chicken and rice- no matter how many different ways you make it!" to "Can we have soup ALL week?" The second oldest is the pickiest of the group and the most difficult to please. Ketchup can only be applied to so many things, in my opinion. He feels differently, if it doesn't have ketchup it's not worth eating and fruits and vegetables aren't in his vocabulary. The middle child has developed a taste for the new and exciting. Once picky, but now maturing into an adventurous eater- he often surprises me! The second to youngest has always been a good eater, not picky, always adventurous, and willing to try anything once. The youngest is our chunky 19 month old, he loves food- all kinds! He has loved every bit of everything we've ever given him. He's only recently decided that certain foods he doesn't care for anymore because of texture.  So with all these little eaters in mind- sometimes it's hard to make a meal that everyone will enjoy. I am not one of those moms that will make everyone a separate dinner, you either eat what I make or go hungry. Mind you, hardly ever does anyone go hungry. 

Taking all that into account, I try to get creative when making dinner for my family.  But this week I made something that I've heard of, but had never actually seen a recipe for- so I totally winged it and it came out delicious! I called it Zucchini Pizza. I personally love zucchini in all it's forms, it's so good. I make it for dinner every now and then and the reactions are always divided. But this 'Zucchini Pizza' had everyone, ok almost everyone(minus the pickiest one) expressing the yumminess of dinner! 

I basically took some big fat zucchinis and sliced them in half and then again lengthwise. Then I took a melon baller and scooped out the centers of the zucchinis, in essence making little boats. I drizzled them with olive oil and put them  into a baking dish. Then I proceeded to chop the centers and put into a bowl with a handful of Monterey Jack cheese, marinara sauce, finely chopped pepperonis, and some sliced olives. I mixed it all up and scooped the filling into the zucchini boats. Then I topped them with slices of cherry tomatoes and a light sprinkle of Italian breadcrumbs. Baked them at 400 degrees for about 10-12 minutes till all the cheese was melty and the zucchinis pierced nicely with a fork.  I served them with crispy tater tots and almost everyone was thrilled with dinner! Plus they are very filling and made nice leftovers too. These are definitely on the dinner repertoire from here on ;) Sooo delicious!

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