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What I'm Reading This Week #13

Friday is finally here!  Can I get a woot woot?!  (Cheers to those who actually did it.)  The week felt long to start but then before we knew it...blam!  Friday.  We had the countertop dude out to measure and template Tuesday.  The lady who made the appointment said it would be 2-3 weeks after so I'm hoping for sooner than later so I can FINALLY reveal the bathroom to you guys!  Kind of stinks though because we were told they would take the sink/faucet with them and that was a big fat no.  We were looking forward to getting that big azz box out of the house.  Soon enough I guess.   You may have noticed a little zhuzh to the site (probably more for those on laptops) but I figured it was time and I think they retired my previous theme anyway.  So it's a little minimalistic but there wasn't a ton to choose from on the free side so I took what I could get.  Enjoy. 😄 I sat down and did a spreadsheet of my seeds, when they were...
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Grilled Honey Chipotle Zucchini

Just a quickie recipe for you guys today.  When we were in the country last weekend, we stopped by this farmers market that had massive zucchinis.  I'm talking these things would give Tommy Lee goals if you know what I'm sayin'.  They were 3 for $1 and I am now swimming in salami sized zukes I must use soon.  I got a start on that task last night...


I grabbed some of my Big Island Bees Chipotle Pepper Honey but Beekman 1802 also sells a similar flavor with a bit more punch depending on your spice level.  Look how that zuke takes up 3/4 of the cutting board!


I sliced off the ends and cut it lengthwise.


Then I cut those halves in slices.


I was prepping for later so I bagged 'em but you could just skip this step if you're getting right to business.


I gave a nice squirt of canola oil to the skillet.  (I use Target's canola oil that doesn't have propellants in it.  So far, so good)


I put it on medium high and added the zucchini and some fresh black pepper.


I like 'em to get that nice little crust on either side.


Now you could totally stop here and be done if you wanted to.


I didn't wanna.  So I added about 1 tablespoon of the chipotle honey.


I gave it a nice toss and it was ready to serve.


We had it with turkey tacos and I added the pinchiest pinch of salt at the end since salt draws out water.


Basically any calories comes from the honey so this side dish clocks in at about 35 calories!

Do you grow zucchini?  How do you like to prepare yours?

Linked up with French Country Cottage, 

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Comments

  1. The Mr.July 14, 2016 at 7:37 AM

    It was excellent and I am still amazed at the calories for what is a very filling side dish.

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  2. another layerJuly 14, 2016 at 10:44 AM

    Zucchini isn't one of my favorites, but I'll eat it if it's put in front of me. I like it tossed with a little light Italian dressing & grilled/broiled with some Parmesan cheese. Coated in honey would probably be pretty good too.

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  3. Mary BethJuly 14, 2016 at 1:31 PM

    Sounds delish! I make grilled zucchini or zucchini rounds. Mix 2 cups shredded zucchini with 2 eggs, 1/4 cup parmesan cheese, 1/3 cup baking mix (whole grain, bisquick, gluten free.. any type works), salt/pepper. Griddle like pancakes. I've also added grated onion and used other cheeses. Fast and simple!

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  4. dupsterJuly 14, 2016 at 2:42 PM

    We have some in our garden. I sliced one last night and breaded it with some panko and Parmesan and baked it. I thought it was quite good. This recipe sounds like it would be less calories however. Thanks for sharing!

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