Category: Cooking Oil

Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It’s budget-friendly, easy to make, and only uses a few pantry staples.

The post Roasted Butternut Squash appeared first on Budget Bytes.

Listen, I know we all have a soft spot for pumpkin spice everything when fall comes around, but have you ever had perfectly Roasted Butternut Squash?! Nothing screams autumn louder than butternut squash for me (and I feel like it’s been living in the shadow of pumpkins for long enough!) This recipe couldn’t be easier, but the flavors are everything you could ever want in a fall side dish. The edges of the squash get perfectly caramelized, and the insides become tender and slightly sweet. I also use a simple blend of seasonings that lend themselves to any main course you pair it with. It’s budget-friendly, delicious, and oh-so-autumnal!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

This recipe is ridiculously simple, but it’s an important one to master; from this roast butternut squash, you can make an elegant butternut squash soup, top a festive butternut squash salad, or just enjoy it as a healthy side during the holidays. Don’t roll your eyes at the simplicity of this recipe; embrace it!! 😉

Ingredients

Here’s what you’ll need to make this oven roasted butternut squash recipe:

  • Butternut Squash: Choose a butternut squash that feels heavy for its size and has a long neck (more squash, less seeds). My butternut squash was 2 lbs 15 oz, which made 6 cups of roasted butternut squash. I also chose to dice mine on the larger side. You may want to adjust the roasting time if your cubes are smaller or larger.
  • Oil: Any neutral flavored oil suitable for roasting, such as olive oil or vegetable oil, will work.
  • Garlic Powder: Garlic goes with everything, am I right? The garlic powder adds a subtle savory flavor, but you can use any other seasonings you prefer.
  • Salt & Pepper: Simple but necessary for flavor balance.

What Does Butternut Squash Taste Like?

This budget-friendly squash has a subtly sweet and nutty flavor, similar to pumpkin or sweet potato with a texture that’s a bit smoother and less starchy. Roasting it brings out its natural sweetness and makes it tender and caramelized—perfect for fall!

Peeling and Cutting Tip

While the skin of butternut squash is edible, we want to remove it for this recipe. It’s usually easy enough to peel with a veggie peeler, but if it’s proving a bit tricky, try this hack: Stab the squash a few times with a fork, then microwave it for 2-3 minutes to soften the skin. This will make peeling and cutting much easier! We’ve also got a handy guide on how to cut butternut squash here.

Serving Suggestions

I think roasting is by far the best way to cook butternut squash. It brings out all the natural flavors that other cooking methods just can’t replicate! Plus, it’s a great way to add some healthy vegetables to your meal without sacrificing taste or texture. Here are a few serving suggestions I think you’ll love:

I also recommend roasting the seeds as you would pumpkin seeds—yes, butternut squash seeds are edible, too!

Storage Instructions

Keep any cooked and cooled roasted butternut squash in an airtight container in the fridge for 3-4 days. Reheat it in the oven at 350 degrees, in the microwave, or on the stovetop over medium heat until warmed through.

You can also freeze them for up to 3 months! Once cooled, lay the cubes on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer the frozen pieces to a freezer bag or container. I typically use frozen roasted squash in soups and stews (or for mashing) as they can get mushy when thawed.

Close up of roasted butternut squash on a baking tray.
Overhead view of roasted butternut squash cubes on a baking tray with a spatula.
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Roasted Butternut Squash

Roasted Butternut Squash is the perfect fall side dish! It's budget-friendly, easy to make, and only uses a few pantry staples.
Course Side Dish
Cuisine American
Total Cost ($5.67 recipe / $0.47 serving)
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings total (½ cup each, as a side)
Calories 73kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 1 butternut squash (mine was 2 lbs and 15 oz) $4.74
  • ¼ cup oil $0.77
  • 1 tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ tsp garlic powder $0.07

Instructions

  • Preheat oven to 400 degrees and peel butternut squash.
  • Cut butternut squash in half lengthwise and remove seeds.
  • Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.
  • Toss diced butternut squash in oil, salt, pepper, and garlic powder.
  • Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!
  • Bake for 35 minutes*, shaking the pan or tossing with a spatula half way.
  • Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*Cooking time may vary depending on the size of your butternut squash cubes.

Nutrition

Serving: 1serving (½ a cup) | Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Sodium: 197mg | Fiber: 1g
Side view of a bowl of roasted butternut squash cubes.

how to make Roasted Butternut Squash – step by step photos

A hand peeling a butternut squash with a vegetable peeler.

Preheat oven to 400 degrees and peel 1 butternut squash.

A spoon scooping the stringy membrane and seeds from a butternut squash half.

Cut butternut squash in half lengthwise and remove seeds.

A butternut squash sliced in half, with one half sliced into cubes on a wooden chopping board.

Dice butternut squash into consistently-sized pieces. I went for a large dice! Make sure you cut them all around the same size so they cook evenly and at the same pace.

Butternut squash cubes in a baking bowl with garlic powder, salt, and black pepper.

Toss diced butternut squash in ¼ cup oil, 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Seasoned butternut squash cubes on two parchment lined baking sheets.

Spread butternut squash out evenly on a parchment-lined baking sheet. Try to give the pieces space so they roast instead of steam. I had to use 2 baking sheets because my squash was huge!

A spatula flipping roasted butternut squash over during cooking on a parchment lined baking sheet.

Bake for 35 minutes, shaking the pan or tossing with a spatula halfway.

Roasted butternut squash on two parchment lined baking trays.

Once done, the butternut squash should be tender with lightly browned edges. Serve and enjoy!

Overhead view of roasted butternut squash cubes on a baking tray with a spatula.

With a recipe this easy and versatile, you have no excuse not to make these roasted butternut squash cubes!

More Winter Squash Recipes

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Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!

Overhead view of four philly cheesesteaks on parchment paper with fries and pickles on the side.

Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

What are Philly Cheesesteaks?

Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!

Ingredients Needed

Here’s everything you need to make this easy Philly Cheesesteak recipe:

  • Steak: To keep things budget-friendly and to save on time, we used thinly pre-shaved beef steak. You can usually find it in the ground meat section of your grocery store. I did notice and test a couple different types of shaved beef, so I’ll go into more details below.
  • Mushrooms: Sliced baby bella mushrooms are included to add more flavor to the cheesesteaks and to bulk up the servings.
  • Peppers and Onion: Sautéed bell peppers and onion add lots of great flavor and texture to this cheesesteak recipe.
  • Cheese: Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American, Swiss or even Cheez Whiz if you’re really going for that classic Philly cheesesteak taste!
  • Rolls: Hoagie rolls are traditional and a perfect vessel for holding all of that cheesesteak goodness. You can find them packaged in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section.
  • Seasoning: A mix of salt, pepper, garlic powder, and Worcestershire sauce is used to season the beef and vegetables. The Worcestershire sauce is my secret ingredient and adds so much flavor, so I wouldn’t skip it!

Let’s Talk Steak!

A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store. 

During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.

These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.

Recipe Tips and Variations

  • This recipe makes 5 huge sandwiches, but you can cut each of these in half to make 10 servings if you’re trying to serve them at a tailgate party or potluck!
  • Not a mushroom fan? No worries, I really only added them to bulk up the filling and stretch the servings to five. But you can totally leave them off and just include the sautéed peppers and onions. You may only be able to make four large sandwiches without the mushrooms.
  • You can add more cheese to your sandwiches if you really want to make them extra cheesy. I used enough cheese to cover most of the cheesesteak in the skillet, but feel free to add 1-3 more slices over the top of the skillet or on each individual sandwich.

Serving Suggestions

We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries. 

As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!

Side close up view of a philly cheesesteak on parchment paper.
Overhead view of philly cheesesteak sandwiches on parchment paper with fries on the side.
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Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
Course Dinner, Lunch
Cuisine American
Total Cost $16.27 recipe / $3.25 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 (1 sandwich each)
Calories 535kcal
Author Marsha – Budget Bytes

Ingredients

  • 8 oz. baby bella mushrooms, sliced $2.69
  • 1 green bell pepper $0.89
  • 1 yellow onion $0.42
  • 4 Tbsp butter, divided $0.53
  • 2 Tbsp cooking oil, divided $0.08
  • 12-14 oz. shaved beef steak $6.00
  • 3/4 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 2 tsp Worcestershire sauce $0.10
  • 5 hoagie rolls $3.82
  • 6 slices provolone $1.64

Instructions

  • Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
  • Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
  • Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
  • In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
  • Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
  • Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
  • While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
  • Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Sodium: 920mg | Fiber: 2g
Overhead view of philly cheesesteaks on parchment paper with a hand picking one up.

How to Make Philly Cheesesteaks – Step by Step Photos

Peppers, onion and sliced mushrooms on a cutting board.

Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.

Mushrooms added to skillet.

Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.

Peppers and Onions added to skillet

Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.

Shaved beef added to skillet

In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.

Peppers and onions added to cooked beef in the skillet.

Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.

Provolone cheese added on top of cooked cheesesteak in skillet.

Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.

Toasted hoagie rolls

While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Finished philly cheesesteak sandwiches.

Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.

One Philly cheesesteak on a white plate with fries, ketchup, and a pickle on the side.

Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?

More Sandwich Recipes

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Zucchini Bread

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!

The post Zucchini Bread appeared first on Budget Bytes.

I’m not saying you have to make zucchini bread this summer, but you HAVE to make this Zucchini Bread this summer!😄 It’s made with the simplest ingredients, is perfectly moist, and the best way to enjoy breakfast on the go for just $0.41 per slice! I was first introduced to this delicious zucchini bread recipe by my mom about 10 years ago and I’ve been in love with it ever since. It’s my favorite way to use up extra zucchini during the summertime. But I’ll be honest, this zucchini bread is so good it will have you wanting to make it all year long!

Overhead view of zucchini bread sliced on a cooling rack.

Why Make Zucchini Bread?

If you’re wondering what’s all the hype about zucchini bread, let me fill you in. Zucchini has a fairly neutral flavor and adapts very well to the warm spices, like cinnamon and vanilla, in this recipe. So it ends up being the perfect way to incorporate a green vegetable into a delicious homemade bread recipe. And because zucchini contains over 90% water it also makes this zucchini bread super moist and irresistible!

Ingredients You’ll Need

Here’s everything you need to make this easy zucchini bread recipe:

  • Zucchini: Zucchini naturally contains a lot of water, but there’s no need to pat or squeeze out the excess water for this recipe. In this case the extra liquid helps add moisture to the bread, saving you an extra step!
  • Flour: All-purpose flour gives the zucchini bread structure and body. 
  • Baking Soda & Baking Powder: Baking soda and baking powder are both leavening agents to help the bread rise into a pretty doamed loaf shape. I used both due to the extra acidity from the applesauce.
  • Eggs: Eggs help the ingredients bind together and help give the loaf strength. 
  • Sugar: I used a combination of both white and brown sugar to balance the sweetness, moisture and texture of the zucchini bread. 
  • Applesauce & Oil: The combination of both applesauce and oil keeps the bread moist, but not too oily and also adds wonderful flavor.
  • Cinnamon & Vanilla: Simple spices like cinnamon and vanilla extract adds the perfect amount of flavor and richness to this zucchini bread.
  • Walnuts: Chopped walnuts are optional, but I love the contrast in flavor and texture they add to the bread.

Do You Peel the Zucchini Before Grating It?

You don’t have to worry about peeling the zucchini before grating it, saving you another extra step. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

Tips for The Best Zucchini Bread!

  1. Don’t overmix the batter. Overmixing will cause the bread to become rubbery and dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Grease your loaf pan well with butter or oil to prevent the bread from sticking to the pan.
  3. Extremely large zucchini tend to have an even higher water content than regular sized zucchini. So if you happened to grow some extra-large zucchini this year in your garden or picked up some from your local farmers market, you may need to squeeze out just a little bit of the excess water after it’s grated.

Storing Leftovers

This homemade zucchini bread makes the best grab-n-go breakfast! To store leftovers make sure the bread is completely cooled after baking, then cut it into thick slices. Place the zucchini bread in an airtight container or a gallon-sized storage bag in the fridge for up to 4 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Individual slices can be taken out and thawed at room temperature or briefly microwaved to warm through.

Two slices of zucchini bread on a white plate with butter spread on one slice.

If muffins are more your jam, don’t worry…this recipe also makes perfect, smaller-sized Zucchini Muffins!

Overhead view of zucchini bread sliced on a cooling rack.
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Zucchini Bread

This Zucchini Bread recipe is super moist, flavorful, and the best way to use up extra zucchini during the summer or all year round!
Course Breakfast, Dessert, Snack
Cuisine American
Total Cost $4.96 recipe / $0.41 serving
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 234kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups grated zucchini* (about 1 lb.) $1.49
  • 2 large eggs $0.33
  • 1/2 cup granulated sugar $0.20
  • 1/2 cup dark brown sugar $0.28
  • 1/3 cup sweetened applesauce $0.18
  • 1/4 cup cooking oil $0.16
  • 1 tsp vanilla extract $0.50
  • 2 cups all-purpose flour $0.40
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 1/2 cup chopped walnuts (optional) $1.20

Instructions

  • Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate the zucchini and set it to the side. You’ll need roughly 2 cups of grated zucchini.
  • In a large mixing bowl, whisk together the eggs, white sugar, brown sugar, applesauce, oil, and vanilla extract until well combined.
  • Add the grated zucchini to the bowl and stir until well combined.
  • Now in a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
  • Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.
  • Add the chopped walnuts to the bowl and gently fold them into the batter until just combined.
  • Grease a 8.5"x4.5" loaf pan with butter, then add the batter evenly into the pan.
  • Bake the zucchini bread in the preheated oven for 60 minutes or until it's deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).
  • Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

See how we calculate recipe costs here.

Notes

*If you have extra-large zucchini you may need to squeeze out a little bit of the excess water after it’s grated. Extremely large zucchini tend to have an even higher water content than medium-large sized zucchini.

Nutrition

Serving: 1slice | Calories: 234kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Sodium: 193mg | Fiber: 1g
Side view of zucchini bread on a cooling rack with a cup of coffee on the side.

How to Make Zucchini Bread – Step by Step Photos

Zucchini being grated on a box grater.

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem, then using the large holes on a box grater, grate 2 cups of grated zucchini and set it to the side.

Wet ingredients for zucchini bread.

In a large mixing bowl, whisk together 2 eggs, 1/2 cup granulated white sugar, 1/2 cup dark brown sugar, 1/3 cup sweetened applesauce, 1/4 cup cooking oil, and 1 tsp vanilla extract until well combined.

Grated zucchini added to wet ingredients.

Add the grated zucchini to the bowl and stir until well combined.

Dry ingredients for zucchini bread.

Now in a separate mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until combined.

Zucchini bread batter in a large bowl.

Pour the flour mixture into the bowl of wet ingredients and stir them together until just combined. Be careful not to overmix at this point.

Chopped nuts added to zucchini bread batter.

Add 1/2 cup chopped walnuts to the bowl and gently fold them into the batter until just combined.

Zucchini bread batter added to a loaf pan.

Grease a 8.5″x4.5″ loaf pan with butter, then add the batter evenly into the pan.

Cooked zucchini bread in a loaf pan.

Bake the zucchini bread in the preheated oven for 60 minutes or until it’s deeply golden brown on top, has a crack down the center, and a toothpick inserted into the middle comes out clean (crumbs are okay, but wet batter is not).

Side view of zucchini bread on a cooling rack with a cup of coffee on the side.

Allow the loaf to cool for about 5 minutes in the pan, then gently remove it from the pan and allow it to finish cooling on a wire rack. Once cooled, slice, serve, and enjoy!

Slices of zucchini bread stacked on a white plate.

More Zucchini Recipes

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Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!

The post Zucchini Boats appeared first on Budget Bytes.

I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!

Overhead close up view of Zucchini boats on parchment paper.

Ingredients For Zucchini Boats

There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:

  • Zucchini: I like to purchase zucchini that are roughly the same size and length. I also try to steer clear of ginormous and extremely large zucchini as those tend to have an even higher water content than the regular sized zucchini.
  • Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which adds lots of flavor to the filling. You can also use ground beef, ground turkey or even Italian turkey sausage instead.
  • Aromatics: Onion and garlic adds another layer of flavor to the sausage filling.
  • Seasoning: A simple mix of Italian seasoning, salt, pepper, and garlic powder to add more flavor to the jarred marinara sauce and the rest of the sausage mixture.
  • Marinara sauce: I like the convenience of buying a good quality jar of marinara sauce. It’s crushed tomatoes with extra herbs & spices combined all in one jar!
  • Breadcrumbs: Just a few breadcrumbs helps add body and texture to the filling and helps soak up some of the extra moisture from the zucchini flesh.
  • Shredded Mozzarella: Mozzarella is sprinkled on top for a gooey finish to these tasty and delicious zucchini boats!

Recipe Tips and Variations!

  1. Pre-bake the hollowed out zucchini boats prior to adding the filling. This gives the zucchini a few extra minutes to soften and can be done while the sausage mixture is cooking to save on time. Once the filling is added, the zucchini boats only have to bake a few more minutes before they are perfectly tender. 
  2. If you want to help reduce food waste add some of the scooped out zucchini flesh to the sausage filling. I only added half of the zucchini flesh in order to keep the mixture from getting too watery. You can easily freeze the other half and add it to a green smoothie for breakfast! 
  3. Be careful not to scoop too much of the zucchini flesh. You’ll want to leave a 1/4-1/2“ rim around each one so the zucchini is sturdy enough to hold the filling mixture.
  4. Want to change up the flavor profile? Instead of Italian flavors try Mexican-inspired flavors. Season the ground meat with taco seasoning and salsa, add the filling to the zucchini boats, then top with shredded mexican cheese. Once the boats are done you can top them with some diced tomatoes, cilantro, or avocado. So good!!

Serving Suggestions

These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.

How to Store Zucchini Boats

I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.

Need to use up the rest of your Zucchini?

If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.

Overhead view of Zucchini boats on a parchment lined baking sheet.
Overhead close up view of Zucchini boats on parchment paper.
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Zucchini Boats

Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Total Cost $11.65 recipe / $2.91 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (2 zucchini boats each)
Calories 631kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 4 large zucchini (about 2 lbs.) $3.00
  • 1.5 Tbsp cooking oil, divided $0.08
  • 1 lb. Italian ground sausage $5.49
  • 1 small yellow onion, diced $0.42
  • 2 garlic cloves, minced $0.16
  • 1/2 tsp Italian seasoning $0.05
  • 3/4 tsp salt, divided $0.04
  • 1/2 tsp freshly cracked black pepper, divided $0.02
  • 1/4 tsp garlic powder $0.05
  • 3/4 cup marinara sauce $0.97
  • 1/4 cup breadcrumbs $0.12
  • 1 cup shredded mozzarella $1.25

Instructions

  • Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
  • Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
  • While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown the Italian sausage.
  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
  • Next add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  • Next stuff the scooped out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 2zucchini boats | Calories: 631kcal | Carbohydrates: 22g | Protein: 28g | Fat: 49g | Sodium: 1735mg | Fiber: 5g
Overhead view of two Zucchini boats on a plate with a fork picking some up.

How to Make Zucchini Boats – Step by Step Photos

The flesh being scooped out of Zucchini on a cutting board.

Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Zucchini scooped out, cut in half, and seasoned on a parchment lined baking sheet.

Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.

Browned Italian sausage, diced onion, and minced garlic in a pan.

While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Zucchini flesh, marinara sauce, breadcrumbs, and seasoning added to sausage.

Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.

Italian sausage mixture for zucchini boats in a saucepan.

Simmer the mixture over medium-low heat for 5 minutes.

Adding the sausage mixture to the inside of the zucchini boats.

Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.

Cheese being added on top of the Zucchini Boats.

Top with 1 cup shredded mozzarella cheese.

Cooked Zucchini boats on a parchment lined baking sheet.

Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!

Two zucchini boats on a serving plate with parsley garnished on top.

More Zucchini Recipes

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Grilled Corn On The Cob

Nothing says summer to me quite like fresh, juicy Grilled Corn on the Cob. Steamed in the husk and slathered with butter and salt!

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Nothing says summer to me quite like fresh, juicy Grilled Corn on the Cob. I have great memories as a child of horseback riding along a local cornfield and trying to pick a cob as I rode by. Back then, I would peel and eat it right there on horseback. But now, I find it tastes even better cooked on the grill! I grill my corn right in the husk so it steams to juicy perfection. Daubed with a little bit of butter and a sprinkle of salt, this grilled corn tastes like summer!

overhead view of 4 ears of grilled corn on a white plate.

Corn is such an interesting food because when fresh, it’s considered a starchy vegetable, but once dried it becomes a grain. It’s so versatile and flavorful all on its own, and I wanted to showcase that with this grilled corn on the cob recipe. I flavored it simply with butter and salt to really let that sweet corn flavor shine!

Ingredients

Here’s what you’ll need to make grilled corn on the cob:

  • Corn: Sweet corn is available in yellow, white, or bicolored. Bicolored, or “butter sugar” corn has the best balance of rich corn flavor with a touch of sweetness.
  • Water: Soaking the corn in cool water hydrates the husks to help steam the corn and prevent them from catching on fire.
  • Canola Oil Spray: Helps the corn husks cook without burning.
  • Sea Salt: Enhances the natural sweet flavor of the corn.
  • Butter: Adds richness to the corn.

Is It Better To Grill Corn In Foil Or Not?

While many folks like grilling their corn in foil, I chose to use the corn’s natural husk to get a similar effect with less cost and waste. The husk protects the corn from burning and helps it steam so it stays nice and moist.

Serving Suggestions

This sweet and juicy grilled corn on the cob pairs perfectly with grilled chicken, homemade hamburgers, or turkey burgers! It’s also the perfect base for street corn topped with mayonnaise, lime crema, chili powder, and Cotija cheese!

4 peeled ears of grilled corn with butter on a white plate.
overhead view of 4 ears of grilled corn on a white plate.
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Grilled Corn on the Cob

Nothing says summer to me quite like fresh, juicy Grilled Corn on the Cob. Steamed in the husk and slathered with butter and salt!
Course Side Dish
Cuisine American
Total Cost ($3.15 recipe / $0.78 serving)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 (1 cob each)
Calories 109kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 4 ears corn, husks on $2.40
  • Water $0.00
  • Canola oil spray $0.06
  • 1 tsp sea salt $0.05
  • 4 Tbsp butter $0.64

Instructions

  • Soak 4 ears of corn in cool water for a least 10 minutes.
  • Gently peel back the green husks half way and remove the silks only, leaving the fibrous green husks intact. Cover the exposed corn with the husks. This will ultimately “steam” the corn as it grills!
  • Spray grill lightly with canola oil and grill corn cobs on high heat, turning every 2-4 minutes until all sides of the outer husks are equally charred. The corn inside should turn a more brilliant yellow and take on some extra color from the grill.
  • Enjoy with a little melted butter and a sprinkle of sea salt, using the peeled back husk as your handle.

See how we calculate recipe costs here.

Nutrition

Serving: 1cob | Calories: 109kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 12g | Sodium: 672mg | Fiber: 0.2g

how to Grill Corn On The Cob – step by step photos

4 ears of corn soaked in water.

Soak 4 ears of corn in cool water for a least 10 minutes.

4 peeled ears of corn with the husks pulled back over the cobs.

Gently peel back the green husks half way and remove the silks only, leaving the fibrous green husks intact. Cover the exposed corn with the husks. This will ultimately “steam” the corn as it grills!

4 ears of corn on a grill pan.

Spray grill lightly with canola oil and grill corn cobs on high heat, turning every 2-4 minutes until all sides of the outer husks are equally charred. The corn inside should turn a more brilliant yellow and take on some extra color from the grill.

grilled ears of corn on a grill pan.

Enjoy with 1 Tbsp melted butter and 1/4 tsp sea salt, using the peeled back husk as your handle.

overhead view of 4 peeled ears of grilled corn with butter on a white plate.

This grilled corn on the cob is Summer on a plate!

More Summer Corn Recipes

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Fried Green Tomatoes

“TOWANDA!” These fried green tomatoes are crispy, crunchy, and so flavorful! Coated in crispy cornmeal and fried to golden perfection!

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I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust. The inside is juicy and the ultimate bite of Summer. These tomatoes are a standout dish that always impresses at any meal!

overhead view of fried green tomatoes on a wire rack.

“TOWANDA!” Have you ever seen the 1991 movie, “Fried Green Tomatoes”? If you’ve never seen it, you need to run to the grocery store (or outside to your own garden), gather up some plump green tomatoes, and put this recipe into action. It’s time to plan a movie night with your best girlfriends! It’s one of my favorites— and so is this recipe.

What Are Fried Green Tomatoes?

Fried green tomatoes are just what they sound like— green (unripe) tomatoes coated in a crispy breading and fried to golden perfection! Green tomatoes have a tart flavor and a firmer texture than fully-ripe tomatoes. I made these for Easter Brunch and have made them quite a few times since.

The fry mix really clings to these tomatoes thanks to the initial flour step and the tangy, rich, sticky, and creamy buttermilk egg dredge. The result is a perfect, crisp crust on each and every slice of green tomato. The batter is thick enough to stand up to the thick cuts of tangy green tomato, making these a true showstopper at Sunday Supper. They. Are. Perfect.

Ingredients

Here’s what you’ll need to make fried green tomatoes:

  • Green Tomatoes: These underripe tomatoes can be found at farmers’ markets and the grocery store in early springtime and towards the end of tomato season. If you grow your own tomatoes, don’t be afraid to pluck a few before they ripen!
  • All-Purpose Flour: Helps seal in the moisture of each tomato slice and helps bind the egg and buttermilk to the tomatoes.
  • Cornmeal: Adds a delightful crunch and a slightly sweet flavor. This gives the tomatoes a perfect texture!
  • BBQ Rub Powder: If you can’t find BBQ seasoning, you can skip this and save a little money, but it definitely adds great flavor and contributes to the beautiful color once fried!
  • Salt and Pepper: Enhances the natural flavor of the tomatoes.
  • Eggs and Buttermilk: Form a culinary glue to help the seasoned cornmeal stick to the tomatoes.
  • Canola Oil: Helps the tomatoes fry up crispy and golden brown.

Can I Fry Red Tomatoes?

In my experience, red tomatoes are usually too juicy for frying. They have a softer texture and are too wet for the breading to really stick properly. Underripe green tomatoes are the best choice for this recipe.

Tips and Suggestions

  • I like to slice off just a sliver from the end of each tomato where the rounded bottom and stem are, so I can use as much of the tomato as possible. Doing this ensures there’s enough of the moist inner part of the tomato surface exposed for all of the yummy ingredients to stick to.
  • Using just cornmeal to coat these tomatoes caused the breading to fall off, so I mixed in flour to help bind everything together. The method in this recipe yields a perfect fried crust that covers the tomatoes completely!
  • You can flip the tomatoes as many times as you need to while frying, but I recommend babysitting them a bit! If you burn one batch, the next batch will have a burnt flavor, too. I like mine a little darker in color, but no one likes them burnt! If you watch the film, you’ll see Ruth would agree. ;) Flipping them too often can sometimes make the breading fall off. Just keep an eye on them!
  • Fried treats are yummy in moderation, but leftover cooking oil is no fun! I found some great tips on using leftover fry oil that I thought you might enjoy.

Serving Suggestions

Fried Green Tomatoes can be served on their own (trust me, they are THAT good) or with our sriracha pimento cheese, crumbled goat’s cheese, homemade ranch dressing or BBQ sauce. (As Sipsey would say, “The secret’s in the sauce!”)

They’re also great to jazz up a classic BLT or can be served in a salad over a bed of mixed greens or arugula.

3 fried green tomatoes on a white plate.
overhead view of fried green tomatoes on a wire rack.
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Fried Green Tomatoes

I absolutely love making my crispy fried green tomatoes with a tangy buttermilk batter. I spent hours testing different versions until I found the perfect recipe. The crispy batter fried onto each slice creates a perfectly crunchy crust.
Course Appetizer
Cuisine American
Total Cost ($6.57 recipe / $1.31 serving)
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 (3 slices each)
Calories 292kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 4 large green tomatoes, cut into 1/3-inch slices $3.49
  • 1/2 cup all-purpose flour, divided $0.07
  • 1/2 cup cornmeal $0.38
  • 1 Tbsp BBQ rub powder, optional $0.69
  • 1 tsp salt, divided $0.02
  • 1/2 tsp black pepper $0.03
  • 1/2 cup buttermilk $0.32
  • 2 eggs $0.34
  • 1 1/3 cups canola oil* $1.23

Instructions

  • Cut the tomatoes into 1/3-inch slices horizontally, discarding the end with the stem and the very bottom which is smooth.
  • Combine 1/4 cup flour, 1/2 cup cornmeal, 1 Tbsp BBQ seasoning powder, and 1/2 tsp salt in one small bowl. Whisk to combine.
  • In another small bowl, pour in the remaining 1/4 cup flour by itself.
  • In a third bowl, whisk together the eggs and buttermilk.
  • In an assembly line fashion, dip your cut tomatoes into the flour, then the buttermilk egg mixture, and finally the cornmeal BBQ seasoning mixture. Place each slice of tomato off to the side and continue this assembly line process until all tomatoes have been dredged in this magical trio!
  • Once your tomatoes are dredged and off to the side, heat up the canola oil in a thick bottom pan on high heat until it is very hot! (Take a droplet of water on your finger and drip it into the pan. Once it lands, if it pops and hisses, it’s ready to fry the tomatoes!)
  • Gently place 3-4 tomatoes (depending on the size of your frying pan) into the hot oil using a spatula. Let the tomatoes fry in the shallow oil for 2-3 minutes. Flip and fry the other side for around the same time, sometimes a minute longer.
  • Remove tomatoes as they are done to a paper towel lined plate or cooling rack so they aren’t sitting in any excess oil.

See how we calculate recipe costs here.

Notes

*You want the oil to cover about half of the tomato’s height when it’s in the pan. These aren’t deep fried (completely submerged) so the other side will get nice and crispy when you flip them.
**If you like a thicker crispy fried coating, you can add ½ cup of panko breadcrumbs. The version I tested with ½ cup cornmeal and ½ cup panko also came out fantastic!

Nutrition

Serving: 3tomato slices | Calories: 292kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Sodium: 539mg | Fiber: 4g
overhead view of 3 fried green tomatoes on a white plate.

how to make Fried Green Tomatoes – step by step photos

sliced green tomatoes on a cutting board.

Cut 4 large green tomatoes into 1/3-inch slices horizontally, discarding the end with the stem and the very bottom which is smooth.

flour, cornmeal, and bbq seasoning in a white bowl.

Combine 1/4 cup flour, 1/2 cup cornmeal, 1 Tbsp BBQ seasoning powder, and 1/2 tsp salt in one small bowl. Whisk to combine. In another small bowl, pour in the remaining 1/4 cup flour by itself.

pouring buttermilk into a bowl of eggs.

In a third bowl, whisk together 2 eggs and 1/2 cup buttermilk.

dipping a green tomato in seasoned flour and cornmeal.

In an assembly line fashion, dip your cut tomatoes into the flour, then the buttermilk egg mixture, and finally the cornmeal BBQ seasoning mixture. Place each slice of tomato off to the side and continue this assembly line process until all tomatoes have been dredged in this magical trio!

breaded green tomatoes on a baking sheet.

Once your tomatoes are dredged and off to the side, heat up 1 1/3 cups canola oil in a thick bottom pan on high heat until it is very hot! (Take a droplet of water on your finger and drip it into the pan. Once it lands, if it pops and hisses, it’s ready to fry the tomatoes!)

3 fried green tomato slices in oil.

Gently place 3-4 tomatoes (depending on the size of your frying pan) into the hot oil using a spatula. Let the tomatoes fry in the shallow oil for 2-3 minutes. Flip and fry the other side for around the same time, sometimes a minute longer.

fried green tomatoes draining on a wire rack set in a baking sheet.

Remove tomatoes as they are done to a paper towel-lined plate or cooling rack so they aren’t sitting in any excess oil.

a fork stabbing a piece of cut fried green tomato on a white plate.

These crispy, crunchy fried green tomatoes are the perfect summer appetizer!

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Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They’re deliciously seasoned and ready in just 30 minutes!

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If you’re looking for a simple yet flavorful pork recipe, these Air Fryer Pork Chops are it! Coated in a sweet and savory spice blend and cooked to crispy perfection, this air fryer pork chops recipe is a far cry from the leathery chops you may have experienced in the past. We’re raiding the pantry for this one, utilizing staples that really pack in the flavor for not a lot of added cost. With this easy dinner recipe, you’ll have tender, juicy pork chops in 30 minutes!

partial overhead view of an air fryer pork chop on a white plate with potatoes and green beans.

The spice rub for these air fryer pork chops is the real star of the show. Classic onion and garlic powder combine with smoked paprika for a smokey, savory flavor, while brown sugar adds a balancing sweetness and delightful texture to the crust. A little bit of ground mustard adds pleasant bitter notes and tanginess. This rub is super versatile and also works great on extra firm tofu and chicken!

Ingredients for Air Fryer Pork Chops

Here’s what you’ll need to make Air Fryer Pork Chops:

  • Pork Chops: We were able to fit two boneless center-cut pork chops in our air fryer basket. You’ll want chops that are 1-1 1/2 inches thick to ensure they stay nice and juicy.
  • Seasoning: Smoked paprika, garlic powder, onion powder, salt, pepper, ground mustard, and dark brown sugar create a smoky, sweet, savory, and tangy spice rub. Make sure to save extra for dusting on top when you flip the chops– this helps them crisp up beautifully.
  • Cooking Oil: We like budget options like canola or vegetable oil, but olive oil will also work.

MORE SEASONING IDEAS

If you want to switch things up, here are some other ways you can season your air fryer pork chops:

Tips For Making Air Fryer Pork Chops

  • Seasoning the chops with the seasoning rub 20-30 minutes before cooking and letting them sit on the counter at room temp will ensure 1. the flavor is as maximized as possible and 2. the outside doesn’t overcook while the inside gets to the proper temperature. Giving your chops a little extra time on the counter before they hit your air fryer ensures that they will have a nice crust on the outside while remaining juicy on the inside!
  • There should be about 1 Tbsp of the seasoning leftover. Save it and sprinkle it over the chops after flipping them. This will help to ensure they stay nice and crispy.
  • Remove your pork chops from the air fryer as soon as they reach 145°F and let them rest for at least 3 minutes before slicing to lock in the juices.

What to Serve with Air Fryer Pork Chops

These air fryer pork chops are so versatile and pair well with just about anything you can imagine. You could make a simple side salad, steamed green beans, or creamy polenta. Or use your air fryer to quickly whip up some air fryer Brussels sprouts!

overhead view of a partially sliced air fryer pork chop on a white plate with potatoes and green beans.
overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.
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Air Fryer Pork Chops

These Air Fryer Pork Chops are the perfect weeknight recipe! They're deliciously seasoned and ready in just 30 minutes!
Course Dinner, Main Course
Cuisine American
Total Cost ($3.82 recipe / $1.91 serving)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 373kcal
Author Jess Rice

Equipment

Ingredients

Instructions

  • In a small bowl, combine the smoked paprika, garlic powder, ground mustard, onion powder, brown sugar, salt, and pepper.
  • Preheat the air fryer to 420ºF for at least 5 minutes. Pat pork chops dry with a paper towel.
  • Drizzle the cooking oil over top of pork chops on cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip half way through!
  • Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling reserved seasoning mixture evenly over top and cook for 8 minutes more.
  • Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer.
  • Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

See how we calculate recipe costs here.

Nutrition

Serving: 1pork chop | Calories: 373kcal | Carbohydrates: 26g | Protein: 30g | Fat: 17g | Sodium: 1845mg | Fiber: 1g
three-quarters view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

how to make Air Fryer Pork Chops – step by step photos

spices in a white bowl.

In a small bowl, combine 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground mustard, 1/4 tsp onion powder, 4 Tbsp dark brown sugar, 1 1/2 tsp salt, and 1/4  tsp pepper. Preheat the air fryer to 420ºF for at least 5 minutes. Pat 2 boneless center-cut pork chops dry with a paper towel.

seasoned raw pork chops on a red cutting board.

Drizzle 1 Tbsp cooking oil over the top of the pork chops on a cutting board, then add the seasoning mixture. Rub the pork chops until they are well coated in oil and spices. The brown sugar will caramelize in the air fryer and make the texture of the pork chops perfect! Reserve at least 1 Tablespoon of the sugar seasoning mixture to rub on top when you flip halfway through!

spooning spices over seasoned pork chops in an air fryer basket.

Place the pork chops in the air fryer basket and cook for 7 minutes. Flip, sprinkling the reserved seasoning mixture evenly over top, and cook for 8 minutes more.

cooked seasoned pork chops in an air fryer basket.

Use a meat thermometer to make sure the internal temperature has reached 145ºF, and if not, cook for 1-2 minutes longer. Remove from heat and let the pork chops rest for 3 minutes and then serve with your favorite simple sides!

partial overhead view of a partially sliced air fryer pork chop on a white plate with grits and green beans.

These juicy, crispy air fryer pork chops are the perfect weeknight meal!

More Air Fryer Recipes

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Popcorn Balls

These Popcorn Balls made with marshmallows are sweet, chewy, and super fun to make! Perfect for parties and holiday gatherings.

The post Popcorn Balls appeared first on Budget Bytes.

It’s spooky season y’all! And these Popcorn Balls are perfect for the occasion. They’re slightly salty, sweet, chewy, and super fun to make! I always get a nostalgic feeling when I share recipes that were popular during my childhood and this one is no exception. This budget-friendly snack comes together with just a few simple ingredients, and in less than 30 minutes we have a fun Halloween treat that will brings back the feeling of being a kid all over again!😊

Side view of popcorn balls stacked on top of a plate.

But don’t limit this tasty popcorn ball recipe to just halloween, they’re also perfect for Christmas, football games, or any special party occasion!

What Are Popcorn Balls?

If you’ve never heard of Popcorn Balls then you’re in for a treat! They’re a classic sweet snack that’s been around for years and is often enjoyed by both kids and adults alike. They’re made by melting a few sweet ingredients together, like sugar and marshmallows, and then pouring the hot sugar mixture over freshly popped popcorn. Then this is where the fun really begins. 

You can add different add-ins like sprinkles or crushed candies, then shape and form the coated popcorn into fun-sized popcorn balls! You’ll often see these in stores during the holidays like Halloween or Christmas, but they are so much more fun to make at home!

Ingredients For Popcorn Balls

Here are the main ingredients you need to make these sweet, chewy, popcorn balls:

  • Popcorn Kernels  –  We’re making homemade popcorn friends! Yes, the kind that you make on the stovetop. Stovetop popcorn has a much better flavor than microwave popcorn and it’s a whole lot cheaper. We’ll share some brief instructions for making stovetop popcorn below, but if you’re looking for a full step-by-step, check out our How to make Stovetop Popcorn blog post.
  • Sugar and Corn Syrup – A mix of sugar and corn syrup creates the soft candy that coats the popcorn balls. Using a little corn syrup in addition to the sugar helps stabilize the mixture so it doesn’t crystalize, making this recipe much more foolproof and perfect for beginners.
  • Butter – Butter gives the candy coating a nice rich flavor and helps soften the candy just a bit.
  • Marshmallows – Marshmallows add extra sweetness and give the popcorn balls a gooey, chewy, texture similar to Rice Krispie treats.
  • Vanilla extract – And just a little vanilla extract for extra flavor!

Popcorn Ball Variations

Popcorn balls come in lots of fun shapes, sizes, and variations. Here are a some ideas if you want to put a little extra razzle-dazzle on your popcorn balls:

  • Festive Sprinkles – These popcorn balls aren’t just for halloween. Celebrate any occasion with colorful sprinkles like red & pink for valentines day or red, green, and white for Christmas! To add sprinkles, roll the popcorn balls in the sprinkles just after forming, while the candy is still warm so it sticks.
  • Melted Chocolate – We played around with drizzling a little bit of melted chocolate over the top for a little sweetness and contrast. 
  • Food Coloring – Wanna change the color of these to match your party theme or just for fun? Drop a few drops of food coloring into the sugar mixture when you add the marshmallows and butter. For Halloween, it would be super cool to add a few drops of orange food coloring into the sugar mixture, then stick a pretzel stick in the top of the popcorn balls to make mini pumpkins!🎃
  • Miniature candies or marshmallows – If you want to really jazz up your popcorn balls, add in some mini candies like m&ms or mini colored marshmallows. Stir these into the popcorn mixture just before shaping. Just be careful not to add too many extra add-ins or they may not stick to the popcorn balls.
  • Other flavored extracts – You could also use other flavor extracts (in addition to or in place of the vanilla) to flavor the popcorn balls, like peppermint, butterscotch, maple, or even cherry!

Recipe Tips

Here are a few tips to keep in mind when making these sweet treats:

  1. Be very careful when boiling the sugar and corn syrup. The mixture will be piping hot!
  2. Be fairly swift when mixing the sugar mixture with the popcorn to keep it from hardening too fast. 
  3. Things get pretty sticky pretty fast. So be sure to grease your hands with a little bit of cooking oil or cooking spray before you start touching and shaping the popcorn balls.
  4. Once the popcorn is just cool enough to touch, it’s go time! Move quickly when forming each popcorn ball so your sugar doesn’t harden too fast.

How To Store Popcorn Balls

Enjoy these popcorn balls right away or wrap them in plastic wrap or waxed paper, and store at room temperature for up to 3 days; although they definitely taste better when enjoyed the same day.

Overhead view of popcorn balls spread out on parchment paper with chocolate drizzled over 4 popcorn balls.
Close up side view of popcorn balls stacked on top of a plate.
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Popcorn Balls

These Popcorn Balls made with marshmallows are sweet, chewy, and super fun to make! Perfect for parties and holiday gatherings.
Course Dessert, Snack
Cuisine American
Total Cost $2.15 recipe / $0.17 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp cooking oil $0.12
  • 1/2 cup yellow popcorn kernels, unpopped $0.37
  • 1/2 cup granulated sugar $0.16
  • 1/2 cup light corn syrup $0.87
  • 1/4 tsp salt $0.02
  • 2 Tbsp butter $0.26
  • 1/4 cup mini marshmallows $0.06
  • 1/2 tsp vanilla extract $0.29

Instructions

  • Add the oil and one kernel to a 6-quart or larger pot. Place the lid on the pot and turn the heat onto medium-high. Wait for the test kernel to pop. Once the kernel pops, add the rest of the kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the kernels to begin to pop.
  • Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Pop the rest of the kernels. Continue popping until they slow to about one pop every other second. Once popped, transfer the popcorn to a large bowl and set aside.
  • Add the sugar, corn syrup, and salt to a separate medium saucepan and heat over medium-high. Bring the mixture to a boil and stir to dissolve the sugar. Once the pot comes to a boil, boil the sugar mixture for 2 1/2 minutes.
  • Next remove the saucepan from the heat and add the butter, vanilla extract, and marshmallows. Stir quickly to melt the ingredients into the sugar mixture.
  • Once everything has melted, pour the sugar mixture over the cooked popcorn. Mix together quickly with a rubber spatula to coat the popcorn.
  • The popcorn will be slightly hot from the hot sugar mixture, so allow it to cool slightly. Once it's slightly cool enough to touch, rub a dab (about 1/4 tsp) of cooking oil into your hands, grab a small handful of popcorn, and start to form 3-inch round popcorn balls. Place each popcorn ball on a parchment lined baking sheet to finish cooling and to set.
  • Be sure to work quickly because if the sugar mixture cools too much, it will be hard to form the popcorn balls. You should be able to make 12 3-inch popcorn balls. Serve at room temperature and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1ball

How to Make POPCORN BALLS – Step by Step Photos

Overhead view of one test popcorn kernel in a large pot with oil.

In a 6-quart or larger pot, add 3 Tbsp cooking oil and one popcorn kernel. Place the lid on the pot and turn the heat onto medium-high. Wait for the test kernel to pop. Once the kernel pops, add the remaining 1/2 cup of yellow popcorn kernels, replace the lid, and give the pot a swirl to coat the kernels in the hot oil. Wait for the rest of the kernels to begin to pop.

Overhead view of a large pot full of popped popcorn.

Once the kernels begin to pop rapidly, crack the lid a little bit to allow excess steam to escape. Pop the rest of the kernels. Continue popping until they slow to about one pop every other second. Once popped, transfer the popcorn to a large bowl and set aside.

Overhead view of a small pot with corn syrup and sugar.

In a separate medium saucepan, add 1/2 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 tsp salt and heat over medium-high heat. Bring the mixture to a boil and begin to stir to dissolve the sugar. Once the pot comes to a boil, boil the sugar mixture for 2 1/2 minutes.

Overhead view of a small pot with melted corn syrup and sugar, butter, marshmallows, and vanilla extract.

Remove the saucepan from the heat and add 2 Tbsp butter, 1/2 tsp vanilla extract, and 1/4 cup marshmallows. Stir quickly to melt the ingredients into the sugar mixture.

Overhead view of marshmallow sugar mixture being poured over popped popcorn.

Once everything has melted, pour the sugar mixture over the cooked popcorn. Mix together quickly with a rubber spatula to coat the popcorn.

Overhead view of popcorn balls being formed.

The popcorn will be slightly hot from the hot sugar mixture, so allow it to cool slightly. Once cooled, rub a dab (about 1/4 tsp) of cooking oil into your hands, grab a small handful of popcorn, and start to form 3-inch round popcorn balls. Place each popcorn ball on a parchment-lined baking sheet to finish cooling and to set.

Overhead view of finished popcorn balls on a parchment lined baking sheet.

Be sure to work quickly because if the sugar mixture cools too much, it will be hard to form the popcorn balls.

Close up side view of popcorn balls stacked on top of a plate.

You should be able to make 12 3-inch popcorn balls. Serve at room temperature and enjoy!

Overhead view of popcorn balls spread out on parchment paper with chocolate drizzled over 4 popcorn balls.

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