Keto Stuffed Zucchini

We have been making the original, non-keto version for many, many years using breadcrumbs, however, since breadcrumbs are not a keto food I substituted with Pork Panko, which I found in my local grocery store.  It’s a delicious, easy-to-make meal that is so tasty. Stuffed zucchini is a winning dinner whether you use Italian sweet or hot sausage or bulk country sausage. Leftovers can be eaten for lunch the next day.

Keto Stuffed Zucchini

Keto version of delicious sausage stuffed zucchini.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 452kcal

Equipment

  • 1 large skillet (to cook zucchini for 8-10 minutes)
  • 1 Large rimmed baking sheet
  • 1 large spoon (to scoop out cooked zucchini)

Ingredients 

  • 4 large zucchini (Sliced in half lengthwise. Do not cut off the ends.)
  • 1 pound Italian sausage (sweet or hot) (remove casings)
  • 1/2 large onion (diced)
  • 2 large garlic cloves (smashed)
  • 1/3 cup Panko pork rinds (packed)
  • 1/4 cup Pecorino-Romano cheese (grated)
  • 8 oz whole milk mozzarella cheese (shredded)
  • 1 cup tomato sauce (homemade or jar, with no sugar added)

Instructions

  • Preheat the oven to 350°F.
  • In a large skillet, cook halved zucchini in boiling, salted water for 8-10 minutes. Drain. Scoop out insides, leaving a 1/4-inch shell. Drain and mash the scooped-out zucchini. Set aside.
  • Place shells onto an ungreased large rimmed baking sheet.
  • Remove casings from sausage and cook in the same skillet for 5 minutes, breaking the meat into a crumble while cooking. Add the chopped onions and smashed garlic. Saute 3 minutes until tender. Add the mashed zucchini, Panko pork rinds, and 3/4 of the grated Pecorino-Romano cheese.
  • Spoon mixture into shells. Spoon tomato sauce on top to cover lengthwise. Sprinkle with remaining grated cheese. Top with shredded mozzarella cheese. Bake for 20-30 minutes until cheese melts. Enjoy!

Notes

Pork Panko makes a great substitute for any recipe calling for breadcrumbs.

Nutrition

Calories: 452kcal | Carbohydrates: 12g | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 93mg | Sodium: 1080mg | Potassium: 929mg | Fiber: 3g | Sugar: 8g | Vitamin A: 881IU | Vitamin C: 44mg | Calcium: 294mg | Iron: 2mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

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Easy Pesto Chicken Casserole 😋😋

If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 4g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 567mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 322mg | Iron: 1mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Thai Chicken Coconut Curry

If you’re a Thai food lover like we are, this recipe is sure to deliver great flavor in a one-pot meal plus cooked rice. It’s so quick and easy to make for any busy weeknight (less than 30 minutes from start to table) or for any special occasion dinner. It touches all the flavors of sweetness, heat, savory, and acidity that you expect from Thai food. You won’t be disappointed… it’s really delicious and naturally gluten free!

Thai Chicken Coconut Curry

Quick Thai Cuisine weeknight diner.
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5 from 1 vote
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Prep Time: 5 minutes
Servings: 6 people
Calories: 466kcal

Equipment

  • 1 Dutch Oven 8 qt

Ingredients 

  • 3-4 Tbsp olive oil
  • 1 large sweet onion, small dice
  • 2 lbs. cooked chicken, cut into bite size pieces
  • 5-6 cloves garlic, minced
  • 1-1 1/2 Tbsp ginger paste, refrigerated tube
  • 2 tsp coriander, ground
  • 2 13 oz cans Unsweetened coconut milk, full fat (shake well before opening)
  • 1 1/2-2 cups carrots, shredded
  • 4-6 Tbsp red curry paste
  • 2 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 16 oz baby spinach fresh
  • 2 limes juiced
  • 1/4 cup cilantro, freshly chopped & divided
  • 2-4 Tbsp dark brown sugar, to taste
  • 2 cups jasmine rice, white or brown, cooked

Instructions

  • Heat the olive oil in the dutch oven over medium-high heat.
  • Add onions and saute for about 5 minutes until soft, stirring regularly.
  • Add garlic, ginger, coriander, carrots, and cook for 1 minute, stirring.
  • Add the curry paste, brown sugar, salt & pepper, and stir quickly, then add half the chopped cilantro.
  • Add coconut milk and stir to combine all. Reduce heat to medium-low and let the mixture come to a gentle boil for approximately 5 minutes or until liquid thickens slightly.
  • Add the fresh spinach leaves, lime juice, and cook until spinach is wilted & tender approximately 2-3 minutes.,
  • Add the cooked chicken and stir well until the chicken is heated through. Taste to adjust sugar, salt, or curry paste to your liking.
  • Garnish with the remaining chopped cilantro and serve over cooked rice.

Notes

Shrimp makes a delicious substitute for chicken and Thai basil is a good substitute for cilantro for those who don't like cilantro.

Nutrition

Calories: 466kcal | Carbohydrates: 31g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 979mg | Potassium: 982mg | Fiber: 4g | Sugar: 9g | Vitamin A: 14123IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 5mg

Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
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Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free

Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!

Ingredients

  • 2 med to large spaghetti squash (cut lengthwise and seeded)
  • light drizzle of EVOO over each half of the squash before seasoning & baking.
  • dried oregano to sprinkle over squash before baking
  • salt & pepper to sprinkle over squash before baking
  • garlic powder to sprinkle over squash before baking
  • 2 lbs. ground beef (85/15 or leaner)
  • 1/2  onion, diced
  • 4-6 large cloves garlic, smashed
  • 32 ounces whole milk ricotta
  • 3/4 cup grated Locatelli cheese (Pecorino Romano)
  • 16 ounces whole milk mozzarella, shredded or leave some slices for top layer
  • 1 tsp garlic powder
  • 2 Tablespoons fresh basil, chopped (or 2 tsp dried)
  • 2-3 cups prepared tomato sauce

    Directions

    1. Preheat oven to 425ºF.
    2. Cut spaghetti squash in half, lengthwise & remove seeds.
    3. Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
    4. While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
    5. Drain fat and set aside in a medium bowl.
    6. In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
    7. Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
    8. Lower oven temperature to 350ºF.
    9. In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
    10. Layer half of the ricotta mixture and spread evenly.
    11. Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
    12. Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
    13. Repeat for the second layer and top with remaining shredded or sliced mozzarella.
    14. Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
    15. Bake about 30 minutes or until cheese melts.
    16. Best served with a nice Italian salad on the side.

    Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.



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    Baked Stuffed Eggplant & Sardines 🍆🐟

    Baked Stuffed Eggplant & Sardines

    • Servings: 4
    • Difficulty: Easy

    Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!

    Ingredients

    • 2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
    • 2 large eggplants, cut in half lengthwise (leave stems on)
    • 1/3 cup EVOO
    • 1 Tablespoon EVOO
    • 1 ½ large sweet onions, diced
    • 4-6 large cloves garlic, minced
    • 1  (14 ounce) cans Hunt’s Italian style diced tomatoes
    • 1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
    • 2 Tablespoons fresh parsley, chopped
    • 1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
    • 1/4 cup grated Locatelli cheese (Pecorino Romano)
    • 8 ounces mozzarella cheese, shredded
    • 1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta

      Directions

      1. Preheat oven to 375ºF.
      2. Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
      3. In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
      4. When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
      5. In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
      6. Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10  minutes or until cheese melts.
      7. Serve by itself or over your favorite pasta!

      Note:


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      Gluten-Free Lobster Seafood Chowder – Twiins Style🦞🍤🦀

      Gluten-Free Lobster Seafood Chowder - Twiins Style

      • Servings: 6
      • Difficulty: Easy

      If you're a lobster & seafood lover, this chowder is a must-try. It's filled with lobster, jumbo lump crab meat, shrimp, corn kernels, all delivered in a silky, creamy texture that's loaded with seafood flavor. (When we made this batch we were out of carrots so you won't see any in the photo. We never missed them; however, they do add a pleasant sweetness when included). One spoonful and you'll be transported to the waterfronts of Maine or Cape Cod.

      Ingredients

      • 2 -3 Tablespoons butter
      • 4  celery stalks, cut into 1/4″ slices
      • 3 large carrots, sliced into 1/4″ slices
      • 1 medium onion, finely chopped
      • 1½ Tablespoons tomato paste
      • 1 Tablespoon fresh thyme, finely chopped
      • salt & freshly ground pepper to taste (optional)
      • 6 Yukon Gold potatoes, peeled & cut into 1/2” cubes.
      • 1 -2 Tablespoon Old Bay® Seasoning Blend. (to taste)
      • 6 Tablespoons Bob’s Red Mill® Gluten Free All Purpose Baking Flour (regular flour if gluten-free not needed)
      • 2 cups lobster broth (Better than Bouillon Lobster Base -2 tsp mixed in 16 oz. hot water)
      • 1  – 15.25 oz. corn kernels drained well or frozen can be used
      • 1 lb. lobster meat, cooked and cut into large chunks
      • 1 lb. jumbo lump crab meat (we use Phillips)
      • 1 lb. shrimp, cleaned, deveined, and tails removed
      • 1  8-oz. bottle clam juice
      • 1 cup 2% milk
      • 1 cup half and half

      Directions

      1. Chop vegetables and set aside.
      2. Add butter into a large deep stockpot over medium heat.
      3. Add the tomato paste and stir well for 1 minute. Then add the onion, celery, thyme, salt, pepper, Old Bay seasoning, and potatoes.
      4. Cook vegetables 5 -6 minutes, then sprinkle in flour a little at a time. Cook mixture for 2 minutes, stirring constantly until the flour is no longer visible.
      5. Stir in the milk, half & half, lobster broth, and clam juice into the onion/potato mixture. Bring to a simmer and cook until potatoes are softened about 6-8 minutes.
      6. At this point, the soup should be nicely thickened. If you like thinner soup add a little more broth,  1/8 cup at a time.
      7. Add lobster, crabmeat, shrimp & corn.
      8. Stir well to combine.
      9. Continue to simmer until shrimp are pink and opaque, no longer grayish and translucent. Do not overcook.
      10. Taste. Add additional salt, pepper, or Old Bay to taste.
      11. Ladle into soup bowls and top with gluten-free crackers, hot sauce, or sliced scallions.
      12. If serving buffet style, keep chowder warm in a crockpot on the keep warm setting.

       

       

      Note:  If you like more corn in your chowder, just add another can or frozen kernels.

      Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

       

       

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      Thai Sweet Chili Chicken Gluten-Free – Twiins Style

      Thai Sweet Chili Chicken Gluten-Free - Twiins Style

      • Servings: 6
      • Difficulty: Easy

      It's no secret our second favorite cuisine after Italian is Thai. Who can resist crispy, tender chicken bites coated in a scrumptious sweet chili & sesame seed sauce just like your favorite Thai restaurant? Since we haven't been going out during this pandemic, we wanted to reproduce the meals we would order at a restaurant. Tonight we served it over Jasmine brown rice which soaks up the flavorful sweet chili sauce. Our husbands gave us rave reviews so we hope your family will too. Try this recipe for a quick & easy weeknight meal or impress your friends & family with great appetizers once you can gather again. 😋😋

      Ingredients

      • deep skillet or wok
      • oil for frying (peanut or canola or olive)
      • 4 large skinless chicken breasts, cut into 1½-inch cubes
      • 2 eggs, lightly beaten
      • 3/4 cup gluten-free flour (Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
      • 3/4 cup corn starch
      • 1½ cups Thai sweet chili sauce (store-bought or homemade, check the label to make sure it’s GF)
      • 1/3 cup sliced green onions
      • 2-3 Tablespoons sesame seeds, toasted in a small, dry skillet
      • 2 cups brown jasmine rice
      • 4 cups gluten-free chicken broth

      Directions

      1. Place brown jasmine rice in a medium bowl filled with cold water, enough to cover rice. Set aside for 20 minutes. (soaking in water helps breakdown the bran and keeps the rice from sticking together.)
      2. While the rice is soaking, use this time to start prepping the chicken & the remainder of ingredients.
      3. After 20 minutes, drain the rice and place in a medium saucepan. Add chicken broth and bring to a boil.
      4. Once boiling, lower heat to a low simmer and cover. Cover and cook approximately 40 minutes, check after 30 minutes.
      5. Using a shallow bowl, combine the flour, cornstarch, salt & pepper and mix well.
      6. In a small bowl, lightly beat the eggs.
      7. Dip each piece of chicken into the egg then roll into the flour mixture to coat well. Repeat with all of the chicken pieces.
      8. Heat about 3-inches of oil in a wok or deep skillet. Make sure oil is very hot before adding dredged chicken.
      9. Fry 5-8 pieces of chicken at a time, depending on the width of your skillet, until golden brown. Do not overcrowd as it will cause the chicken to steam instead of crisping.
      10. Remove and drain on paper towels then repeat until all the chicken is cooked.
      11. Heat chili sauce until hot. Pour over the chicken bites to combine. Sprinkle toasted sesame seeds and green onions.
      12. Spread cooked rice on a plate and top with sweet chili chicken bites. Garnish with extra green onions and enjoy!

       

      NOTE: If you want to include more vegetables in your meal,  steam some broccoli or cut green beans and add to the chicken before serving.

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      Grilled Greek Chicken Breast – Twiins Style

      Grilled Greek Chicken Breasts-Twiins Style

      • Servings: 4
      • Difficulty: Easy

      When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

      Ingredients

      • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
      • 2 tsp EVOO
      • 1 tsp red wine vinegar
      • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
      • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
      • 1/2 tsp garlic powder
      • Salt & pepper to taste
      • 1 cup Feta cheese, crumbled
      • 1/2 tsp garlic powder
      • 3-4 Tablespoons 2% milk ( any milk works well)
      • 1½ Tablespoons red onion, chopped
      • 1 large tomato, sliced
      • Fresh oregano, chopped for garnish
      • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
      • Optional: Dolmas (stuffed grape leaves)

      Directions

      1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
      2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
      3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
      4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
      5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
      6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
      7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

       

       

      Notes: Recipe adapted from Weight Watchers.  To enhance this Greek meal, drizzle salad greens with EVOO, red wine vinegar, add a little feta cheese, red onion, cucumber, and some Greek olives for a side salad. The creamy feta cheese spread is delicious on any vegetable or baked potato.

      Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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      Zucchini Shrimp Boats

      Zucchini Shrimp Boats

      • Servings: 4-6
      • Difficulty: Easy

      With zucchini being so plentiful we’re always trying to come up with new ways to prepare them. Usually, we make zucchini boats stuffed with sausage, and while they are delicious we’ve been trying to incorporate healthier substitutes for sausage & red meat. So, while going through the freezer I found a 2 lb. bag of frozen large uncooked shrimp (from Costco) and decided to make the zucchini boats using the shrimp. This simple recipe came out delicious...mimicking a creamy shrimp scampi minus the pasta. It’s naturally gluten-free and oh so good!😋❤️

      Ingredients

      • 4 large zucchini, sliced lengthwise
      • 2 lbs. large shrimp
      • salt, pepper, garlic powder to taste
      • 2 Tablespoons EVOO
      • 4 large cloves garlic, minced
      • 1 Tablespoon fresh thyme leaves, chopped
      • juice of 1/2 lemon
      •  8 oz mozzarella, shredded
      • 1/4 cup Parmigiano Reggiano cheese,  grated
      • 2 large tomatoes, chopped
      • 1/4 cup heavy cream
      • parsley, chopped for garnish

      Directions

      1. Preheat oven to 350ºF.
      2. Cut each zucchini lengthwise in half. Score the inside leaving a bit of an edge, then scoop out zucchini flesh and set aside in a medium bowl.
      3. Place each zucchini in a large casserole dish and drizzle with EVOO. Sprinkle with fresh thyme leaves, salt, pepper, & garlic powder to taste. Bake about 20 minutes in the preheated oven until tender. (Keep oven on because you will return the filled zucchini boats to finish baking)..
      4. While zucchini is baking, heat a large skillet over medium heat, add EVOO.
      5. Add shrimp & season with salt & pepper. Cook until pink 3-4 minutes turning once.   Remove from heat and let cool enough to handle then chop into bite-size pieces.
      6. Add reserved zucchini, tomatoes, and garlic then cook 1-2 minutes more.
      7. Return chopped shrimp to skillet & add heavy cream, Parmigiano Reggiano cheese, & lemon juice. Cook until slightly reduced about 3-4 minutes.
      8. Fill the zucchini boats with the shrimp mixture & top with mozzarella and a sprinkle of Parmigiano Reggiano cheese. Cook until cheese bubbles, about 10 minutes.
      9. Garnish with fresh parsley & more Parmigiano Reggiano. (optional)
      10. Serve immediately and wait for the compliments! ❤️

      Notes: Serve as a main dish with a side salad and crusty bread.

      Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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      Grilled Greek Chicken Breasts – Twiins Style

      Grilled Greek Chicken Breasts-Twiins Style

      • Servings: 4
      • Difficulty: Easy

      When marinating chicken with Greek-inspired flavors the Mediterranean is brought to your dinner table and with it all the sunshine and joy for life that is associated with a beautiful outdoor dinner in the Greek Islands! This dish is so simple but packs huge flavor! Whether you want a quick family meal or a casual dinner with friends you will love it...Enjoy!😋❤️

      Ingredients

      • 2 large boneless chicken breasts, sliced in half lengthwise to make 4 pieces
      • 2 tsp EVOO
      • 1 tsp red wine vinegar
      • 1½ tsp fresh Greek oregano, chopped (dried may be substituted, but use a lesser amount)
      • 1½ tsp fresh dill, chopped ( dried may be substituted, but use a lesser amount)
      • 1/2 tsp garlic powder
      • Salt & pepper to taste
      • 1 cup Feta cheese, crumbled
      • 1/2 tsp garlic powder
      • 3-4 Tablespoons 2% milk ( any milk works well)
      • 1½ Tablespoons red onion, chopped
      • 1 large tomato, sliced
      • Fresh oregano, chopped for garnish
      • Mixed salad greens with  olives, cucumbers, red onion, thin sliced
      • Optional: Dolmas (stuffed grape leaves)

      Directions

      1. In a large bowl, combine 2 tsp EVOO, red wine vinegar, oregano, dill, garlic powder, salt & pepper.
      2. Pound chicken between sheets of waxed paper to a 1/4” thickness. Cut each piece in half to yield approximately 6-8 pieces of chicken breast.
      3. Add chicken breasts to the marinade, cover & refrigerate 30 minutes. (this step can be prepared ahead of time until ready for cooking.)
      4. In a small bowl, combine the Feta cheese, garlic powder, 2% milk & chopped red onion. Using a fork, mash well to make a spread. Add additional milk if too thick until you reach desired consistency. (this step can be prepared ahead of time & refrigerated until ready to serve)
      5. In a grill pan or large skillet drizzle 1 tsp of EVOO, then using a paper towel, coat pan.
      6. Heat pan to medium-high. Once hot, place half the chicken pieces in the pan and cook until browned approximately 2 minutes on each side. Remove from pan & set aside. Cook remaining chicken breasts and set aside.
      7. Place mixed salad greens on a dinner plate then top with cooked chicken breast(s).  Garnish the chicken with Feta cheese spread.  Arrange tomato slices on the dish and garnish with fresh Greek oregano.

      Oops, I had a brain freeze!  I forgot to add the olives, cucumbers, and sliced red onions to the salad greens before taking the photo for this post…then we ate & it was too late!😜😂