I have always loved the Portuguese style of pairing seafood and sausage together, because it feels so indulgent and lusty. This is a simple recipe that can be halved or doubled, or elevated with herbs, olives, or preserved lemon. It's also a great opportunity to use a sustainably harvested fish like Pacific rockfish, or cod (in most cases, but always good to check with NOAA or Monterey Bay Aquarium Seafood Watch if your fishmonger doesn't have that information)
Pure comfort food that can be modified for meatless diets without sacrificing rich umami flavors. If you have time, mix and form meatballs a few hours ahead of time and chill in the fridge. They will firm up nicely and be easier to handle in the pan. Alternatively, as a healthier and less messy option, you can freeze the meatballs and cook them in an air fryer, but you'll be sacrificing some depth in your sauce.
Is it really basic to say that zucchini is my favorite seasonal vegetable? Maybe just because it's such a great vehicle for my favorite flavors, but I look forward to bumper crops from my CSA, and my neighbors, and it just occurred to me to start trolling Nextdoor for zucchini offers.
After scanning dozens of recipes and spending weeks trying out different techniques and finally landed on that makes me proud. These are protein packed, yet light, and versatile : omit or change up the cheese, change the herbs, use yellow squash instead of zucchini. I really like these with Bobbie's Marinara, but OG Boat Sauce is great too. And as a leftover fetishist, I almost like them better the next day!