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Baked Zucchini Sticks

baked-zucchini-sticks

Ingredients:

  • 4 zucchini, quartered lengthwise
  • ½ cup freshly grated Parmesan
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Directions

Preheat oven to 350 degrees F. Coat a baking sheet with nonstick spray; set aside.

In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve and enjoy!

Baked Halibut Over Orzo and Spinach

baked-halibut-orzo

Ingredients:

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 2 6- to 7-ounce halibut fillet
  • 1 cup orzo (rice-shaped pasta)
  • 1 garlic clove, minced
  • 4 cups (packed) baby spinach
  • 1 cup halved cherry tomatoes

Directions

Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.