Here is another recipe my friend Lori made for us last weekend. This vegetable pie was easy to make and tasted so fantastic! We all really, really loved it. I look forward to adapting this recipe to work with whatever vegetables and cheese I have on hand. Thanks for another tasty recipe Lori!

Photos by For the Love of Cooking.net
Recipe by Lori Smith

• 4 zucchini, shredded and patted dry with paper towels
• 2 eggs
• 2 1/2 cups of mozzarella, divided
• 2 tomatoes, diced
• 1 green pepper, diced
• 4 oz of mushrooms, sliced
• 2 green onions, chopped
• 1/2 cup of Parmesan cheese, shredded
• 4 basil leaves, chopped
• Dried oregano, to taste

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Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.

After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible.

Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.

After the zucchini has baked, layer the casserole with green pepper, mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste.

Place into the oven and bake uncovered for 25 minutes. Let cool for 5 minutes before serving. Enjoy.

When I saw this recipe in my newest Food Network Magazine, I knew I would make them immediately. What’s not to love about this simple and delicious recipe? These kebabs include steak, potatoes, mushrooms, onions, and tomatoes – a few of my very favorite foods combined on one stick. These kebabs were extremely easy to make, took only minutes to cook, and were a huge hit with my family.

Steakhouse Kebabs:

Original recipe from Food Network Magazine ~ July/August 2010

• 1 1/2 lbs of steak
• 3 tbsp + 1 tsp olive oil
• 1 tbsp Worcestershire sauce
• 2-3 cloves of garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 10 baby potatoes, boiled until tender, then sliced in half
• 10 button mushrooms, sliced in half
• 10-15 grape tomatoes
• 1/2 red onion

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Cut the steak into bite sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.

Soak the wooden kebab skewers in water for at least 15 minutes. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.

Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.

Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.

Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.