Hi there!
Don’t forget to enter Amazing Grass Grand Prize Giveaway– the contest ends today at 7:30pm EST. Up for grabs are SEVEN 17oz tubs of Amazing Grass powders!
Last night, I walked into the kitchen, of course with no idea what to make for dinner (do I ever have a plan???). Remember when I tried to plan my meals for a full week in advance??? Did you notice it lasted one week? haha.
I am learning to embrace my true self I guess…
I am just not a meal planner!
Whew, that felt good to get out.
Moving on…
I opened the veggie keeper and I spotted 3 zucchinis. Hmm.
The wheels were turning. My eyes glanced around the fridge door.
Half a package of St Ives Veggie Ground Round.
Half a bottle of salsa.
This could work!
I decided to make Zucchini boats, which I realized I haven’t made in a very long time! I always forget how quick and easy they are. It was seriously 5-10 minutes of prep work (and that included the photography!).
Here we go…
Step 1. Carve the inside out (save scraps!):
Step 2. Mix equal parts of salsa and ground round (or whatever tickles your fancy!):
I had half a bottle of salsa left so I just mixed it right in!
Step 3. Fill the boats! This is the fun part :D
Step 4: Sprinkle cheese over top
Step 5 (optional): Take scraps and make a mini casserole!
Step 6: Bake for 20-25 minutes at 350F.
It’s that easy! :)
I was blown away by the taste. Eric also loved this dish….even the veggie products! Amazing!
The Veggie ground round toasted up in the oven and it was almost like a ‘loaded’ potato taste.
I had about 4 oz of Merlot:
Eric had a Cerveza ;)
With a side of toast with some olive oil margarine to keep the toast theme going!
These zucchini boats were so good. I could have eaten 3…or 4… ;)
I have that leftover mini casserole for part of my lunch today…can’t wait!
Dessert was 1/2 a S’moore Glo Bar:
And some Banana softserve:
~~~~~
Do you stuff veggies?
Potatoes, zucchini, mushrooms, peppers, etc??
What is your favourite way to stuff a veggie? I sense a huge stuffing obsession coming on in this kitchen…. :D
Ciao!
I’m not a meal planner either! In fact, I had planned on making spring rolls for supper tonight, and ended up making something completely different on the spot. I’m more of a fan of throwing random ingredients together as I go rather than planning out and following recipes. Oh well!
The only thing I stuff are pitas ;)
Great recipe! I have my own version of Zucchini Boats up as a recipe on my blog with beans/salsa/feta and just LOVE it! Such a delicious, healthy, and simple recipe. :)
xxoo
Heather
I tried a recipe like this the other day – complete and utter failure! Yours looks so much better. I think my problem was that I had too much stuffing and decided to just chop the zucchini into it.
Mmm… that looks AWESOME! I love things that are quick, easy, and tasty – I think these fit the boat. Can’t wait to try them!
Oh my gosh this looks so yummy! I love roasting zucchini in the oven :D
I love stuffed veggies! I just made a pesto-quinoa stuffed bell pepper on my blog, and I also stuff squash with a tex-mex mixture. Yum! Looks sooo good! I’ve got to try that soft serve asap!
-kristen
All of your ideas sounds freaking fabulous. :D
And I LOL’d @ ‘tomato stuffing season’ LOL Send em my way!!!
What’d you think of the Little Penguin? I saw it in the store today but chose a shiraz (a different winery, too) instead. The bottle was cute so I was curious :)
Yum! I love stuffing veggies! Sweet Potatoes and Avocado is my fave- I even dedicated a post to it. Peppers are an obvious one… acorn squash, tomatoes, everything!
OOO, that seems really yummy. I stuff green bell peppers with quinoa, spices, sauteed sweet onion, and some garlic. I add meat sometimes too or you can add veggie ground round.
These look great
Did you use soy cheese and if so what brand as I have yet to try a vegan cheese that has the same flavor as cheddar?
Stuffed bell peppers with beans and quinoa or millet are a big favorite. So delicious, easy and healthy! Zucchini boats are also a great thing to stuff, but I don’t make them nearly as much.
This looks so delicious and healthy! I’ll have to try this recipe! I recently stuffed red peppers with brown rice and salmon…so yummy, and it was a great way to use up leftovers!
You just gave me a great idea to make stuffed zucchinis and bell peppers tomorrow. Thanks!!
Stuffed bell peppers! Stuff them with brown rice/quinoa, chick peas, kidney beans, tomatoes, walnuts, etc…YUM!!! :)
Spray a skillet with olive oil (I use my “misto” sprayer and just love it). Saute a chopped zucchini, chopped mushrooms, minced garlic and a chopped onion until tender. Add black beans and cooked quinoa and some tom paste to thicken. I used cumin, paprika and cayenne to season but you can use anything you like! Oh, and fresh parley, chopped. Cover and simmer until you remember it’s on the stove. haha.
Halve and core red peppers. Pop them into the microwave for 2 minutes to soften. Fill halves with mixture. Sprinkle with bread crumbs and a little smattering of the cheese of your choice. Bake at 350 for 25 minutes.
YUM!