cooking is love...
i picked up a lb. of zucchini since it was on sale in FL last week. tonight, i am going to attempt to make baked, stuffed zucchini with some minor ingredients that i will like to stretch. it goes like this:
cut zucchini lengthwise and scoop out pulp and put remaining 'shells' in boiling water til they become just tender enough. while they cook, sautee whatever else you got in a separate pan. like we're having some chopped up garlic in it, and we have about 1/4 lb of ground beef that's been in the freezer and has had no purpose until now, so i am using that (some ppl use chopped mushrooms, but we think they're ew) and some italian seasoning, tomato sauce, and the zucchini guts that were scooped out. when the shells are tender, they go on a lined baking sheet or whatever you own (we do not yet own baking sheets, but we are resourceful little buggers over here) and the guts mixture gets spooned into the shells. then you sprinkle cheese because that's so delicious and stick the stuffed zucchini shells under the broiler for just enough minutes to melt and bubble cheese. i'm serving this with a side of spaghetti tossed in liiiight garlic and olive oil w/some crusty black pepper.
getting hopper to eat zucchini is hard work! but, okay, the recipe is pretty easy and everything ought to work out alright.so far, we've had roast pork w/carrots n potatoes and tonight will be this. we still have fish to make and plenty of chicken and enough sides to get us through. not bad for a $40 shopping trip this week. i am getting good at this.
cut zucchini lengthwise and scoop out pulp and put remaining 'shells' in boiling water til they become just tender enough. while they cook, sautee whatever else you got in a separate pan. like we're having some chopped up garlic in it, and we have about 1/4 lb of ground beef that's been in the freezer and has had no purpose until now, so i am using that (some ppl use chopped mushrooms, but we think they're ew) and some italian seasoning, tomato sauce, and the zucchini guts that were scooped out. when the shells are tender, they go on a lined baking sheet or whatever you own (we do not yet own baking sheets, but we are resourceful little buggers over here) and the guts mixture gets spooned into the shells. then you sprinkle cheese because that's so delicious and stick the stuffed zucchini shells under the broiler for just enough minutes to melt and bubble cheese. i'm serving this with a side of spaghetti tossed in liiiight garlic and olive oil w/some crusty black pepper.
getting hopper to eat zucchini is hard work! but, okay, the recipe is pretty easy and everything ought to work out alright.so far, we've had roast pork w/carrots n potatoes and tonight will be this. we still have fish to make and plenty of chicken and enough sides to get us through. not bad for a $40 shopping trip this week. i am getting good at this.