I made you dinner!
Okay, I know you don’t live around here but if you did, I would invite you all over for some delicious oven-roasted stuffed zucchini and whipped carrots.
If you ever find yourself in Concord, MA look us up. We love a good dinner party!
Tonight’s meal was not only delicious but was extremely nutritious. I think bacon is on the menu for tomorrow night so this is the super-food meal we needed!
Stuffed Zucchini with Broccoli Mushrooms and Cheese.
Serves 2 people.
2 large zucchini (sliced lengthwise and insides scooped out with about 1/4 inch sides remaining)
1 onion, diced
4 cloves garlic, diced
2 cups mushrooms, diced
1 cup broccoli florets. Cut even smaller
about 1/4 cup grated gruyere cheese
1 cup cooked brown rice
Preheat oven to 375
Sautee up your onion. After about 5 minutes add your garlic. Stir. Cook for about 3-5 more minutes. Add your broccoli and mushrooms. Cook for about 5-7 more minutes. Add your rice. You may not need to add a full cup. But just enough to even out all the other ingredients.
Scoop veggie mixture into prepared zucchini boats. You will probably have leftover veggie mix. That’s always a good thing! Yay leftovers!
Sprinkle zucchini with cheese. Bake in the oven for 20-30 minutes. Check zucchini periodically to make sure it isn’t burning.
Serve warm with a side of whipped carrots.
6 large carrots, chopped and boiled
2 tbs olive oil
dash of orange juice (you can omit this, but you may need to add a little water)
dash of cayenne pepper
dash of paprika
salt and pepper to taste
Place all ingredients in a food processor. Mix until a whipped consistency is achieved! serve warm!