Watermelon Caprese with Fresh Basil and Balsamic Glaze

Layer watermelon, fresh mozzarella, basil and drizzle with balsamic glaze.

1/2 cup sriracha mayo
1 teaspoon sriracha, plus more for drizzling
1 teaspoon chopped fresh chives
1-8oz package shredded imitation crab meat (you can use real crab meat if you’d like)
3 Persian cucumbers, peeled slightly and shredded
1 small Hass avocado, pitted and peeled
1/2 teaspoon black sesame seeds
Low sodium soy sauce
Sliced scallions

Combine the first 5 ingredients together in a medium bowl. If you want your salad less spicy, omit the extra sriracha.
Spoon the mixture into the avocado (I scooped out some of the inside).
Top with a sprinkle of soy sauce, sliced scallions and black sesame seeds.

3 medium sized zucchini
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 cup shredded Velveeta cheese (you can use whichever cheese you like)
5 sliced bacon, cooked crisp and crumbled
1 scallions, green part, sliced thin (you can use chives instead)
Sour cream
Ground red pepper

Preheat the oven to 400.
Cut the zucchini lengthwise in half. Using a melon baller, scoop out the insides. Cut each half into thirds (or in half depending on how long the zucchini is).
Place face up on a baking sheet, sprayed with cooking spray.
Mix together the olive oil and garlic powder. Brush inside with the mixture and sprinkle with salt and pepper.
Bake 10 to 12 minutes or until tender.
Sprinkle with a generous amount of cheese and bake 5 minutes more.
Top with crumbled bacon, sour cream, scallions and ground red pepper (omit if you don’t like spice)