Well, the girls have been in school for almost a month now and we are settling into our regular routine. After moving, it takes some time to get used to our new surroundings. We've lived in Oregon before... my youngest was born in the state 8 years ago. However, we are now in northern Oregon and before we were in southern Oregon.
I know once winter hits we will be in for a shocker! I mean, we lived in a climate that was mostly dry all year, as well as 85 and sunny. I already told my hubby that I'm going to have to invest in a couple of these babies...... no doubt.
From what I hear, it will be dark and stormy ALL... WINTER... LONG...
All of that natural light has been left behind in Hawaii...... sad, but true.
Anyhow, the trade off is that we are back on the mainland and closer to family... yippee! We truly are happy about that.
I figure we better get started taking our vitamins and eating more veggies that are going to keep us healthy for that cold, wet winter that's a comin'.
I love zucchini just as is, but it's even better "all dressed up". Yes, I did happen to put a nice piece of mozzarella on it, and then wrap that sucker in prosciutto... but, who cares, right!?! I'm still getting my vegetable serving, dang it!
Zucchini with Mozzarella and Prosciutto
- 1 Medium Zucchini
- 2 Tablespoons of Extra Virgin Olive Oil
- Cracked Pepper, to Taste
- 4 Oz. Fresh Mozzarella, Cubed
- 8 Pieces of Prosciutto, Sliced in Half Lengthwise into Strips
Preheat the oven to 400 degrees (F).
Cut the ends off of the zucchini and slice into 1/2 inch pieces. One zucchini will yield about 15 pieces. Place the slices onto a parchment lined baking sheet. Brush the zucchini with the olive oil using a pastry brush and season with the pepper. Place a cube of fresh mozzarella on top of each piece. Wrap each zucchini and mozzarella piece with a strip of prosciutto.
Bake for 12-15 minutes or until the mozzarella is melted. Serve immediately. Makes around 15 pieces.