Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce

After being here for 3 weeks, my mom left to go back home. It meant so much that she would fly all the way here and help us with our move into our new house. She painted my hubby’s office for us, she helped me unpack, she cleaned, she cooked…what a blessing! Thank you mom! And we just had a whole bunch of fun together! We laughed, we laughed, and we laughed!

I am a bit late getting a post ready for Fiesta Friday because I was so tired last night that I fell asleep at about 7:30. As I was closing my eyes the idea of getting on the blog and posting for FF floated into my head, but it just as quickly vacated the premises. 🙂 We had to wake up at 3 a.m. yesterday to bring my mom to the airport, and that was way earlier than this girl is used to getting up. 🙂

Here is a pic of us at the airport saying, “See you later,” as my mom would say. 🙂 We miss her already!

I cooked this recipe while my mom was still here. It was inspired from a fellow foodie blogger, Cathy at Food Radical. When she made this summer squash appetizer I knew my family would be seeing something like it in our own house soon! 🙂 Thanks Cathy for the inspiration!

Crusted Zucchini with a Sweet & Tangy Lemon Cheese Sauce

  • Servings: 3-4 people
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*Lori at creatingbeautyinthekitchen.wordpress.com

Ingredients for Zucchini:

  • 2 small zucchini, sliced
  • 1/2 cup quinoa flour
  • 1/2 cup almond flour
  • 1/2 cup Romano cheese
  • 5 cloves of garlic
  • 2 eggs for dipping

Ingredients for Sauce:

  • 1 can coconut milk (the thick part)
  • 1/4 cup Dijon mustard
  • 1 tbsp balsamic vinegar
  • 1/2 cup Romano cheese
  • Fresh rosemary
  • 1 tbsp honey
  • 1 lemon for its juice

Directions:

  • Preheat the oven to 325 degrees.
  • Grease a large baking sheet.
  • Mix the two flours and the cheese together.
  • In another bowl, put your two eggs for dipping.
  • Dip the slices into the eggs and then dip them into the bowl of flour, covering thoroughly on both sides. Set each piece onto the baking sheet.
  • Let cook in the oven until the pieces are tender and golden brown.
  • Meanwhile, make the sauce by combining all the ingredients for it together in a large mixing bowl. Heat on the stovetop on low to medium until the zucchini is ready.

Angie at The Novice Gardener has turned Friday into a day that we bloggers look forward to here on the blogosphere! Thank you for that Angie! Fridays would not be the same without “Fiesta Friday!” And so sweet of Hilda from Along the Grapevine to co-host with Angie this week! Thanks Hilda!

If you have yet to join the party, please do! Whether you are a foodie, a writer, an artist, etc…..all are welcome! It is always so much fun to see the variety of things people bring!

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KPO Stuffed Mini Portobellos

Mom and I love mushrooms….though we don’t eat them very often because our hubby’s really, really don’t like them. So when you have a mother-daughter time, what’s a girl going to do?! Well, eat some mushrooms of course! 😉

Not just any mushrooms. Stuffed ones. Stuffed mini portobello ones. Stuffed mini portobello ones with a Mexican flare! 😀

These came out great. I don’t need to tell you that her and I ate every last one. 😉

Because this was a special mom-daughter treat, I named this recipe after my mamma! 🙂 ❤ you mom!

KPO Stuffed Mini Portobellos

  • Servings: 2-4 People
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*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 1 container mini portobello mushrooms
  • Queso Fresco
  • 1 avocado
  • Fresh cilantro
  • 1 half mini lime
  • 4-6 fresh cloves of garlic
  • 5 cherry tomatoes, quartered
  • Honey
  • Olive oil

Directions:

  • Wash mushrooms and pull out the stems.
  • Stuff them with a little bit of the Queso Fresco.
  • Put a little bit of olive oil in a skillet and saute the garlic.
  • Take the garlic out of the skillet and put a little into each mushroom, set any extra aside for the guacamole.
  • Put a little more oil in the skillet if needed, and place the mushrooms in it, cooking on low.
  • While they are cooking, mash the avocado and mix it with lots of fresh cilantro, lime juice from the lime, some of the garlic, and a little bit of honey.
  • Wash and slice the tomatoes.
  • Keep an eye on the mushrooms, checking to see whether you need to turn the heat up higher.
  • When they are ready, take them out of the skillet, putting some guacamole in each, along with a slice of tomato.

Enjoy!

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