If you’ve been following my Twitter or Instagram, you’ve probably noticed that I’ve been spending some time with Jen from HobokenGirl (a Hoboken blog geared towards girls). So, what’s up with that? Well, besides the fact that she’s a cool Jersey chick with an adorable French bulldog pup named Pierre, her audience happens to be perfect for Inspiralized dishes – girls who to love to try new things!
On Tuesday, I went to the Downtown Hoboken Farmer’s Market and stocked up on zucchinis, corn and some fresh cracked wheat bread and headed over to her apartment to cook us dinner. Check out my Instagram and hers for some funny videos from the evening.
Here are some pictures from the farmer’s market – pretty basic array of veggies and herbs, including potatoes, basil, eggplant, lettuces, broccoli, and plenty of zucchinis and squashes! Actually, I found the biggest zucchini to date…. look how it dwarfs this medium-sized zucchini:
I made a little variation for my blog by taking out the olive oil and using shrimp instead of chicken, which I find lighter in the summertime. We used chicken with her version. To read the full article on her blog, click here.
Grilled Veggie and Shrimp Panzanella Zucchini Pasta
NOTE: This recipe is meant to be enjoyed while down the shore at a barbecue! If you don’t have access to a grill, you can cook all of your veggies in a George Forman (like HobokenGirl and I did).
Fat: 4.1 grams
Protein: 10.1 grams
*This is an estimate using CalorieCount.com.
Serving Size: 2
Time to prepare: 5 minutes
Time to cook: 15-20 minutes
- 2 zucchinis, Blade A
- 1 cup loose arugula
- 1 slice of crusty whole wheat bread, cut into 1 inch chunks
- 1 ear of fresh Jersey corn
- 8 stalks of asparagus
- 1/2 cup cherry tomatoes, halved
- 10 pitless Kalamata olives
- 1/4 cup of crumbled feta cheese
- olive oil cooking spray
- salt and pepper
- 1 tbsp dried oregano flakes
- 1/2 tsp red pepper flakes
- juice of half a lemon
- 8 medium shrimp, deveined
- 1 large garlic clove, minced
- 1 pinch of onion powder
- 1 pinch of chili powder
- 1 pinch of garlic powder
Spray your corn with olive oil cooking spray and season lightly with salt, pepper and the chili powder. Place on grill for about 5 minutes, turning twice to grill evenly. When cooled, shave corn off the cob and set aside.
Spray your tomatoes and asparagus with olive oil cooking spray, season with onion powder, salt and pepper. Place on the grill for about 3-4 minutes. Set aside once finished.
Place your shrimp in a plate. Spray lightly with olive oil cooking spray and season with salt, pepper and a pinch of garlic powder. Place on one side of the grill and on the other side, place the bread chunks. Cook the bread for about 30-45 seconds or until grill marked and then leave in shrimp for about 1-2 minutes or until opaque. Set shrimp and bread aside.
Place your zucchini pasta on the grill for about 1 minute or until it begins to soften and has some grill marks.
Remove zucchini from grill and place in a big bowl. Add in red pepper flakes, oregano, garlic, and lemon juice. Mix to combine and then add in asparagus, corn, olives, tomatoes, shrimp, and arugula. Divide onto plates and top with feta cheese and arugula!