Zucchini Boats Parmesan

Zucchini Boats Parmesan-10-poppopcooks.com

You will find it quick and easy to make these Zucchini Boats Parmesan. Google “zucchini boats” and just about always they have total time to prepare it as an hour or more. Poppop likes to keep it quick and easy for you so here goes. Oh yeah, and we are going to do an easy multi task and have some Garlicky potato chunks ready at the same time for your quick and easy weeknight meal.

Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.

Zucchini Boats Parmesan poppopcooks.com

 

Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.

Zucchini Boats Parmesan-2-poppopcooks.com

 

Chop up the zucchini stuff, the onion and the pepperoni.

Zucchini Boats Parmesan-3-poppopcooks.com

 

Put them in the skillet and add a little salt and pepper.

Zucchini Boats Parmesan-4-poppopcooks.com

 

Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.

Zucchini Boats Parmesan-5-poppopcooks.com

 

Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish.

Zucchini Boats Parmesan-6-poppopcooks.com

 

Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.

Zucchini Boats Parmesan-7-poppopcooks.com

 

Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.

Zucchini Boats Parmesan-10-poppopcooks.com

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A quick and easy zucchini boat recipe accompanied by some oven baked garlicky potatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.
  2. Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.
  3. Chop up the zucchini stuff, the onion and the pepperoni. Put them in the skillet and add a little salt and pepper. Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.
  4. Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish. Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.
  5. Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.
    Zucchini Boats Parmesan-10-poppopcooks.com
Recipe Notes

You could substitute any kind of cooked meat, chicken or even fish for the pepperoni and canned tomatoes or tomato sauce for the sliced tomatoes. But I'd bet that you already figured that.

 

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Meatballs Parmesan

Meatballs Parmesan_-6-poppopcooks.com

Meatballs Parmesan – You can buy ready made meatballs already cooked and frozen in the store if you  want to. Just thaw them out in the microwave per the instructions on the bag before you use them.  I like to make our own and keep them in the freezer. Here’s my mom’s recipe if you want to give it a go. You can buy Marinara Sauce in the store but if you want to make your own and keep some on hand here is our recipe for Marinara sauce. It will  last for 2-3 weeks in the fridge or 6 months to a year in the freezer.

Put 2 or 3 meatballs in individual casserole dishes or enough for everybody in a large casserole dish. Add some marinara and roll the meatballs around in it.

Meatballs Parmesan_-2-poppopcooks.com
Meatballs and Marinara sauce in an individual casserole dish

 

Cover with some mozzarella or provolone cheese.

Meatballs Parmesan_-3-poppopcooks.com
Slices of provolone cheese on meatballs and marinara

 

Spread just a few dabs of sauce all over the cheese. Lightly drizzle with extra virgin olive oil then lightly sprinkle dried oregano and grated parmesan cheese.

Bake until the sauce in the bottom of the dish is bubbling, about 8-10 minutes. Then serve up your Meatballs Parmesan topped with a little more grated parmesan cheese.

Meatballs Parmesan_-6-poppopcooks.com

 

Tonight’s homemade bread was two loaves of Bastone that we dipped in the sauce more than we did in the olive oil.

Homemade Bastone Bread-poppopcooks.com

 

And since we had some Marinara on hand we cooked up some fettuccine and topped it with some of the sauce.

Meatballs Parmesan_-4-poppopcooks.com

 

A good Italian Sangiovese or Barbera d’asti would be a perfect wine with your Meatballs Parmesan. 

 

 

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Meatballs covered with marinara sauce and cheese then baked in a casserole dish for a real nice and easy weeknight meal.
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Course Main course, Meat
Cuisine Italian
Main Course Sunday Dinners
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine Italian
Main Course Sunday Dinners
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put 2 or 3 meatballs in individual casserole dishes or enough for everybody in a large casserole dish. Add some marinara and roll the meatballs around in it. Cover with some mozzarella or provolone cheese.
  2. Spread just a few dabs of sauce all over the cheese. Lightly drizzle with extra virgin olive oil then lightly sprinkle dried oregano and grated parmesan cheese.
  3. Bake until the sauce in the bottom of the dish is bubbling. Then serve up your Meatballs Parmesan topped with a little more grated parmesan cheese.
    Meatballs Parmesan_-6-poppopcooks.com
Recipe Notes

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Stuffed Peppers Mexican Style

Stuffed Peppers Mexican Style-10.-poppopcooks.com

You’ve made Stuffed Peppers and you and your gang all like Stuffed Peppers. You have got to try Stuffed Peppers this way. The poblano peppers add just a little bit of spiciness and you can vary the ingredients any way that you want. And  it’s quick and easy enough for a weeknight!

Set the oven at 350°F/175°C. Put a pan on the stove at medium and add a splash of olive oil. Put the chopped beef in the pan and break it up as it cooks.

Stuffed Peppers Mexican Style-3-poppopcooks.com

 

Chop up the onion, chipotle pepper and garlic as the meat is browning and add the veggies as soon as they are chopped. Mix it all together and stir it regularly as it cooks.

Stuffed Peppers Mexican Style-5-poppopcooks.com

 

While it is cooking cut the peppers in half lengthwise and remove the core, seeds and the white stuff. Line a cookie sheet or baking pan with foil or parchment paper and spread the pepper halves out on it.

Stuffed Peppers Mexican Style-6-poppopcooks.com

 

Fill,,er,,stuff the peppers with the meat mixture.

Stuffed Peppers Mexican Style-8-poppopcooks.com

 

Top them with slices of tomatoes then slices of whatever cheese you prefer. drizzle with a little olive oil and sprinkle some oregano and grated cheese on top.

Stuffed Peppers Mexican Style-9-poppopcooks.com

 

Cook them in the oven until the cheese has melted down into the stuffing. Garnish with some basil or parsley or cilantro and some grated parmesan. Enjoy your Stuffed Peppers Mexican Style. Or, change the ingredients around a little and have your Stuffed Peppers any way YOU choose. Some Chianti would go good with this dish. It sure worked good for us.

Stuffed Peppers Mexican Style-10.-poppopcooks.com

 

 

 

 

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Stuffed Peppers Mexican Style is a spicy variation of your standard stuffed peppers recipes.
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Prep Time 5
Cook Time 25 minutes
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Prep Time 5
Cook Time 25 minutes
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Instructions
  1. Set the oven at 350°F/175°C. Put a pan on the stove at medium and add a splash of olive oil. Put the chopped beef in the pan and break it up as it cooks.
  2. Chop up the onion, chipotle pepper and garlic as the meat is browning and add the veggies as soon as they are chopped. Mix it all together and stir it regularly as it cooks.
  3. While it is cooking cut the peppers in half lengthwise and remove the core, seeds and the white stuff. Line a cookie sheet or baking pan with foil or parchment paper and spread the pepper halves out on it. Fill,,er,,stuff the peppers with the meat mixture.
  4. Top them with slices of tomatoes then slices of whatever cheese you prefer. drizzle with a little olive oil and sprinkle some oregano and grated cheese on top.
  5. Cook them in the oven until the cheese has melted down into the stuffing. Garnish with some basil or parsley or cilantro and some grated parmesan. Enjoy your Stuffed Peppers Mexican Style. Or, change the ingredients around a little and have your Stuffed Peppers any way YOU choose. Some Chianti would go good with this dish. It sure worked good for us.
    Stuffed Peppers Mexican Style-10.-poppopcooks.com
Recipe Notes

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Portabella Mushrooms Parmesan

Portabella Mushrooms Parmesan-5-poppopcooks.com

Portabella Mushrooms Parmesan is an easy variation of the usual parmesan recipes. You will like how easily it comes together and how good it tastes.

Cut the ugly end off the stalk and rinse the mushrooms,,I mean really rinse them, top and bottom, in and out then put them on a towel to drain for little bit.

Portabella Mushrooms Parmesan poppopcooks.com

 

While they are draining set the oven at 350°F/176°C. Put a skillet on at medium high with a couple of tablespoons of olive oil (eyeball it). When it has heated up add the mushrooms and cook for about 3-4 minutes a side or until they show signs of browning and start to get soft. They are going to finish cooking in the oven so don’t let them get completely soft all the way through in the skillet.

Portabella Mushrooms Parmesan-2-poppopcooks.com

 

Put the mushrooms individually in their own bowls or casserole dishes or even spread out on a cookie sheet if you are going to make a big batch. Put about a tablespoon of marinara sauce in each bowl and when the mushrooms are done with the skillet put them in the bowls upside down.

Portabella Mushrooms Parmesan-3-poppopcooks.com

 

Cover them with marinara sauce getting some sauce down in the cavity then top with slices of mozzarella cheese. Spread a very thin coat of marinara on the cheese and lightly drizzle with extra virgin olive oil. Sprinkle with dried oregano, dried basil and grated parmesan cheese.

Portabella Mushrooms Parmesan-4-poppopcooks.com

 

Put them in the oven and bake until the liquid in bowls has been simmering for about 4-5 minutes. Top it with a little more grated parmesan and serve up your Portabella Mushrooms Parmesan with some pasta covered with some of that Marinara and maybe a quick and simple but very delicious Caprese Salad. Oh yeah and some Chianti of course. And don’t forget since you are going to have the oven going how ’bout some home made bread to dip in the sauce? Should I shut up now?

Portabella Mushrooms Parmesan-6-poppopcooks.com

 

 

 

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Portabella mushrooms instead of chicken in this parmesan recipe.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Cut the ugly end off the stalk and rinse the mushrooms,,I mean really rinse them, top and bottom, in and out then put them on a towel to drain for little bit.
  2. While they are draining set the oven at 350°F/176°C. Put a skillet on at medium high with a couple of tablespoons of olive oil (eyeball it). When it has heated up add the mushrooms and cook for about 3-4 minutes a side or until they show signs of browning and start to get soft. They are going to finish cooking in the oven so don't let them get completely soft all the way through in the skillet.
  3. Put the mushrooms individually in their own bowls or casserole dishes or even spread out on a cookie sheet if you are going to make a big batch. Put about a tablespoon of marinara sauce in each bowl and when the mushrooms are done with the skillet put them in the bowls upside down. Cover them with marinara sauce getting some sauce down in the cavity then top with slices of mozzarella cheese. Spread a very thin coat of marinara on the cheese and lightly drizzle with extra virgin olive oil. Sprinkle with dried oregano, dried basil and grated parmesan cheese.
  4. Put them in the oven and bake until the liquid in bowls has been simmering for about 4-5 minutes. Top it with a little more grated parmesan and serve up your Portabella Mushrooms Parmesan with some pasta covered with some of that Marinara and maybe a quick and simple but very delicious Caprese Salad. Oh yeah and some Chianti of course. And don't forget since you are going to have the oven going how 'bout some home made bread to dip in the sauce? Should I shut up now?
    Portabella Mushrooms Parmesan-5-poppopcooks.com
Recipe Notes

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