I am so happy college is now underway—it looks like it is going to be a busy but fun semester! I am taking 3 courses on campus, one online, and one through the mail! Obviously I like variety! :-) I am taking a Media Writing course on campus, and a lot of it is going to pertain to blogs, so I am hoping to either share mine, or get some useful tips to further my blog! I have another full day today, so I better get onto the recipe I concocted yesterday…
I have a Techniques of Relaxation class (a sad excuse for a phy ed requirement if you ask me!), and all we do is lay on mats in the dark dance studio and listen to calming music while stretching muscles, etc, and in my case, brainstorming recipes of course! This was the result of my first “relaxing” class ;-)
Super Stuffed Zucchini
- 1/2 of a large zucchini, reserve the inside zucchini meat
- 1/2 small sweet potato
- 1/4 canned stewed tomatoes, or fresh if you prefer
- 1/4 c diced green pepper and onion combined
- 1/4 c of mushrooms and shredded carrots combined
- 1/2 pouch of Starkist Lemon Pepper Tuna
- 1-2 Tbsp of shredded Italian blend cheese
- Small handful of spinach
- 1 garlic clove, or 1 tsp minced garlic
- 1 tsp. salt
- Scoop out all zucchini flesh leaving a 1/4’ inch shell to stuff. Reserve 1/4 C of zucchini flesh, and chop.
- Take 1 tsp of salt and sprinkle over the zucchini, and turn it upside down for 10-15 minutes.
- Once that time has passed, take a paper towel and pat the zucchini to get all the moisture out.
- Preheat oven to 375 F.
- Meanwhile, get all the veggies listed in ingredients and chop them up in small pieces. Place in a skillet turned on high and stir frequently until veggies start to caramelize. Throw in spinach during the last minute or so.
- Now your ready to stuff, stuff, stuff! First stuff in the veggies. If you have extra that doesn’t fit, just use it for topping a salad or however you wish to use it.
- Next layer is for the stewed or fresh tomatoes. I used stewed.
- Next up is the tuna. The lemon pepper tuna really did wonders for the flavor of this dish, so I recommend using it if you can find it. It’s cheap, too! :-) I could only fit half the pouch in my zucchini boat.
- Then the cheese—it’s best to put it on last, so it gets all bubbly and good.
- Pop in your preheated oven and bake for 25-30 minutes, or until zucchini is tender.
What’s your favorite food to “stuff”, I am always looking for suggestions! Another stuffed recipe is in the works—stay tuned!