I decided to make twice baked potatoes because sprouts were growing on my potatoes (same reason for making oven fries on Sat.) And I have also been wanting to try this sauteed shredded zucchini side from Annie's Eats. Both were delicious.
For the twice baked potato, I don't think I need to post a recipe? /I am too lazy to write one. But all I did was bake two potatoes until fork tender. I like to coat them in olive oil and salt before baking so that the skin tastes good. Then, I cut them in half the long ways (I just think it is easier than keep it whole) and scooped out the insides leaving enough to keep it sturdy. Then, I mashed up the potato and added about: 1 tbsp sour cream, 1/4 c. shredded cheddar, 1 tbsp of butter, 1 cup chopped steamed broccoli, 1 chopped green onion, 3 pieces of bacon crumbled, salt and pepper. Stuffed the halves. Topped with a little more cheese. Baked again until cheese is melted. And then I broiled it for a few minutes to crisp the top. Then, I served it topped sour cream and some chopped green onions.
Sautéed Shredded Zucchini
by Annie’s Eats
5 medium zucchini (about 8 oz. each), ends trimmed
11/2 tsp. table salt
2 shallots, finely minced
1 tbsp. olive oil, divided
1-2 tsp. freshly squeezed lemon juice
Freshly ground black pepper
Shred the zucchini with the shredding disk of a food processor or a large box grater. Toss the zucchini with the salt in a colander set over a medium bowl; let drain for 5-10 minutes. Wrap the shredded zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.
Add the zucchini to a medium bowl and toss to break up any clumps. Add the minced shallots and 2 teaspoons of the olive oil and toss to thoroughly combine.
Heat the remaining 1 teaspoon of olive oil in a 12-inch skillet over high heat. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes. Stir well, breaking up
the clumps, and cook once more until the "new" bottom layer browns, about 2 minutes more. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve immediately.
(Servings: 2-4, Prep time: 25 min., Cook time: 6-8 min., Difficulty: Easy)