Baked Flounder Filets – 20 Minutes – Quick and Easy – Gluten Free

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Baked Flounder Filets were..

…what we had almost every Friday when I was growing up in a little town in Northern New Jersey called North Arlington. Our mom worked in Newark and she rode buses back and forth to work.

On weeknights she would get home about 5:45 to 6:00, kick off her high heels and throw supper together while my sister, Loretta aka Woogie, and I set the table.

We always had fish on Fridays and flounder was a regular. Some of the fish were seasonal but fresh flounder was always available. This is the Quick and Easy way that our mom got the Friday night Baked Flounder supper on the table.

Mom would turn on the oven and grease a baking sheet for the flounder. Laid the filets out on the sheet “flat side down”. Sprinkled salt, pepper and paprika on them.

Into the oven for about 8-10 Minutes then under the broiler for about 3-4 minutes.

While that was going on she would heat up some kind of canned vegetable and whenever we had fish she would always throw together some mac and cheese. The mac and cheese involved boiling elbow macaroni, straining it, then mixing in chunks of Velveeta cheese until the cheese melted. That was it.

To this day, I still hate canned vegetables and Velveeta cheese.

After supper Woogie would wash and I would dry.

Here is tonight’s  – One Pan – Quick and Easy – Baked Flounder. With some oven baked zucchini “fries” right in the same pan.

Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics.

Rinse off the zucchini and cut them up like this….

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It’s pretty hard (most times impossible) to find fresh flounder here in Texas so this is our go to frozen brand.

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Rinse off the flounder filets and pat them dry with paper towels.

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Spread the zucchini out with the pointy side sticking up and the flounder with the “flat side down”. Sprinkle with some salt, pepper and paprika. I couldn’t stop myself from also adding a little grated parmesan cheese.

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Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini “fries”.

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We had a real nice, chilled, bottle of Chablis with our Baked Flounder Filets. Life is good.

 

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Oven Baked Flounder filets and zucchini "fries".
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics. Rinse off the zucchini and cut them up into french fry shapes.
  2. Rinse off the flounder filets and pat them dry with paper towels. Spread the zucchini out with the pointy side sticking up and the flounder with the "flat side down". Sprinkle with some salt, pepper and paprika. And a little grated parmesan cheese if you want to.
  3. Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini "fries".
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Simple Scallopini Dinner – Quick and Easy- 23 Minutes – Gluten Free

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 Your Simple Scallopini Dinner….

…..will be very quick and easy. And,,WOW,,is it good! First let’s get the veggies prepped, on a baking pan and in the oven.

Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes.

The potatoes will take longer to cook so let’s make the potato pieces smaller.

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Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan.

Toss it all together and repeat the drizzle, sprinkle, toss routine.

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Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. I use this nonstick cookie sheet that I got on amazon and it makes everything quicker and easier.

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Into the oven, middle shelf or higher ’cause your going to switch to the broiler near the end of the process.

Now for the scallopini. You could use veal or chicken cutlets hammered to about 1/8″ thick. Tonight I went with these thin sliced pork cutlets and I didn’t have to hammer them.

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Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon.

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Put a skillet on at medium and lightly spray or wipe it with olive oil.

Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.

Put the filets in the pan and cook them for just a minute a side.

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As they get done move them to a plate and stack them up so that they stay warm.

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Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom.

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When the garlic just starts to get fragrant – a minute or less – spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so ……

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….serve up your Simple Scallopini Dinner! Bon Appetito!!

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We had a real nice Italian Sangiovese with our Simple Scallopini Dinner and it hit the spot. Life is good!

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Simple Pork Scallopini with baked parmesan crusted vegetables.
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 8 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Set your oven at 450°F/222°C. Cut up the zucchini into thick chunks or thick french fry shaped strips and the potatoes into smaller pieces or french fry shapes. The potatoes will take longer to cook so let's make the potato pieces smaller. Put the veggies into a bowl and lightly drizzle with olive oil. Lightly sprinkle with garlic powder, salt and pepper then heavily sprinkle with grated parmesan. Toss it all together and repeat the drizzle, sprinkle, toss routine.
  2. Line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Into the oven, middle shelf or higher 'cause your going to switch to the broiler near the end of the process.
  3. Salt and pepper both sides of the cutlets, chop up the garlic and cut up the lemon. Put a skillet on at medium and lightly spray or wipe it with olive oil. Check on the veggies and when you poke a piece of potato with a table fork and it is almost but not quite as cooked as you want it switch the oven to broiler setting.
  4. Put the filets in the pan and cook them for just a minute a side. As they get done move them to a plate and stack them up so that they stay warm. Put the butter, garlic and parsley in the pan. Squeeze in the lemon juice and toss in the rinds. Mix it up with a wooden spoon getting the bits off the bottom. When the garlic just starts to get fragrant - a minute or less - spread the filets out on your serving plates and spoon the butter garlic mixture over the filets. The veggies are ready so serve up your Simple Scallopini Dinner! Bon Appetito!!
    Simple Scallopini Dinner-10-poppopcooks.com-gluten free recipes-Paleo recipes-quick and easy recipes-scallopini recipes
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Leftover Rotisserie Chicken Zucchini Parmesan

The finished product!

Is your house like ours in the leftover rotisserie chicken department? There is always some leftover. We scratch our heads wondering what to do with it so it isn’t just leftovers. Tonight’s brainchild was a quicky kinda parmesan with a zucchini we had hanging out in the fridge. We always have Roma tomatoes and 1 or 2 zucchinis in veggie department.

Chicken Zucchini and Tomatoes

1 large zucchini, 2 Roma tomatoes and all the meat plucked off the half eaten chicken. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the ends off the zucchini then in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.

Chicken and zucchini in the pan! Chicken and zucchini in the pan!

Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder. Toss a few times until the tomatoes get hot to the touch.

The finished product!

It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the “leftovers”.

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the zucchini in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
  2. Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder, if have some. Toss a few times until the tomatoes get hot to the touch.
  3. Divvy it out to 3 or 4 individual casserole dishes or spread it out in a baking pan just large enough to get it all in one level without any gaps. Cover it with the cheese of your choice. We always have some mozzarella on hand and tonight we also had some provolone. Any cheese that you have on hand would work. Shake some grated parmesan on top and some dried oregano, if you want. Drizzle it with a little olive oil and put them in the oven.
  4. It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the "leftovers".
    The finished product!
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Oven Baked Zucchini with Parmesan

oven baked zucchini

Oven Baked Zucchini with Parmesan cheese is easy and it jazzes up a quick weeknight meal. Way better than frozen or canned veggies. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.

Zucchini in a bowl
Sliced and getting baptized with olive oil and parmesan

Slice up a large zucchini in about 1/4″ slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes. Carefully toss again. Spice them up again and toss again.

Zucchini in the pan!
Zucchini in the pan!

 

Spread the slices out in the pan and place in the oven. When the bottom is browned turn  them over and brown the other side. It will take about 5-8 minutes a side.

oven baked zucchini
oven baked zucchini with parmesan as tonights veggie

Serve it up! It’s a great veggie dish that is gluten free and will go with anything. Tonight it’s going with shrimp aglio e  olio. With a gluten free version of the shrimp agile e olio for Gammy of course!

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Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10-16 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 5 minutes
Cook Time 10-16 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Set the oven at 400F. Spray oil a baking pan or cookie sheet. You could line it with aluminum foil or parchment paper before spraying to make an easier cleanup.
  2. Slice up a large zucchini in about 1/4" slices. Put about 3 tbsp. olive oil in a mixing bowl add the zucchini and toss the slices getting them coated with the oil. Sprinkle with parmesan, salt, black pepper and red pepper flakes. Carefully toss again. Spice them up again and toss again.
  3. Spread the slices out in the pan and place in the oven. When the bottom is browned turn them over and brown the other side. It will take about 5-8 minutes a side.
  4. Serve it up! It's a great veggie dish that is gluten free and will go with anything. Tonight it's going with shrimp aglio e olio. With a gluten free version of the shrimp agile e olio for Gammy of course!
    oven baked zucchini
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