Once again, I'm sure I'm going to take pictures of every meal I eat, even though my faithful camera is now broken. For the time being, I'm borrowing one of Mama Bird's old cameras, but I'll probably have to buy a new one soon. I guess I'd mentioned doing it a few times already, so it's not too big of a deal.
But before I go, I'll leave you with one of the things I've been meaning to share for a few weeks now. I made these for friends months ago, and it's high time I shared them. I originally thought that they'd be light, that everyone would be able to eat two zucchini boats apiece and it'd be a nice healthy meal. I didn't realize how much meat that would have been for everyone. Next time I make these, I may half the meat, or at least drop it to 3/4 of a pound.
Recipe from The Homesteading Housewife
(Makes 8 servings, with 250 calories and $1.94 per serving)
- Preheat oven to 375.
- Wash zucchini, but do not chop stems.
- Put in a pot of cold water, and bring to a boil.
- Let boil 6-7 minutes or until tender, and remove and set aside to cool.
- In a skillet, brown meat and add garlic, onion, oregano, and peppers.
- Slice zucchini lengthwise, and scoop out seeds.
- Chop extra zucchini 'meat' and add to meat mixture.
- Mix bread crumbs, Parmesan, and eggs in with meat, and mix well.
- Fill zucchini boats with meat, and top with mozzarella.
- Bake until cheese is hot and bubbly.
- Stuffed anything is much more filling than you think.
- Sometimes, more meat is not the answer. But only sometimes.