
Grilled Corn on the Cob with Sriracha Mayo
Weeknight · 5 min
Stuffed zucchini boats filled with a savory, seasoned filling and baked until tender and golden. A simple, wholesome dish.
By Evergreen Kitchen

Scoop out & fill zucchini with eggplant salad, top with tomatoes + olives, drizzle oil. Bake at 400 until soft.
Weeknight