Baked Zucchini - Serves 1-2

 BAKED ZUCCHINI 

Adapted from: RecipeTinEats

Yield: 2 servings

Time: 20 minutes total

Ingredients

• 1 small to med zucchini (King Soopers size)
• 1/2 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 tbsp breadcrumbs (panko or matzo meal)
• 1/2 tbsp parmesan or other cheese, grated (pre-grated actually good for this recipe)
• Optional: Small wedge of lemon

Equipment: Bowl to toss, small baking tray with rack preferred, airfryer or convection oven

Directions:

1. Pre-heat oven to 450 degrees F with oven shelf high on the rack (no preheat necessary if using airfyer)

2. Trim ends of zucchini. Cut lengthwise into 6 wedges. Cut across in half for a total of 12 small wedges.

3. Toss zucchini in a bowl with olive oil, salt, pepper. Sprinkle with most of the breadcrumbs.

4. Line the zucchini in two rows next to each other, skin side down. 

5. Sprinkle with the rest of the breadcrumbs and the cheese. 

6. Bake or airfry 12 minutes until parm is golden

7. Serve immediately

Lamb Meatballs with Egg & Lemon Sauce

From: theKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Baking tray/cookie sheet, parchment paper, 12" skillet, double boiler

Ingredients:
Meatballs:

• 1.5 tbsp olive oil
• 1 large garlic clove, minced or pressed
• 1/2 large yellow onion, finely diced
• 1/2 tsp salt
• 1/2 cup matzo meal (kosher section of grocery store)
• 1 jumbo egg
• 1/2 cup water 
• 5 large sprigs flat-leaf parsley, finely chopped
• 1/4 tsp ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground turkey or extra lean 96/4 ground beef

Egg & Lemon Sauce:

• 1/4 cup EVOO 
• 1/4 cup lemon juice
• 1/4 tsp coarse kosher salt
• 2 jumbo egg yolks
• Less than 1/8 tsp ground turmeric (optional, for color)

Directions:

• To make the meatballs: In a large skillet over medium heat, saute the garlic in the olive oil just until some small bubbles appear around the garlic and it becomes aromatic, about 2 minutes.
• Add the diced onions and salt to the skillet and saute until the onions are softened, translucent, and have wilted considerably but not yet begun to brown, about 10 minutes.  Turn off the heat and set the mixture aside to cool to room temperature.
• In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let site for about 15 minutes.
• When the onions and garlic have cooled, add them to the mixing bowl with the matzo meal paste and stir until thoroughly combined.
• Add the ground lamb and beef/turkey to the mixing bowl. Using your hands, a sturdy spatula or a wooden spoon, gently combine the ground meats with the matzo meal mixture until just combined.
• Preheat oven to 385-400 deg F and line two baking sheets with parchment paper or use silicone baking mats. Use an ice cream scoop or 1/4-cup measure to portion out the mixture into meatballs, rolling them by hand and placing on the baking sheets, 2" apart.
• Bake the meatballs until cooked through and golden brown on top, about 43 minutes (or longer at the lower temperature).  
• To make the egg & lemon sauce: in the top pot of a double boiler over medium heat, whisk the olive oil, lemon juice, salt, egg yolks, and turmeric together.  Whisk often and vigorously until hot and thickened enough to coat the back of a wooden spoon, about 10 minutes. 
• Serve immediately, spooning about 1 tbsp of sauce onto each meatball.