Recipe for the months of August and September
Italian Stuffed Zucchini
I tried this out and it was great! I also tried my own variation using ground turkey instead of beef-equally delicious in my opinion. Even my son enjoyed this recipe.
Introduction Simple delicious even my kids love them
Minutes to Prepare: 15
Minutes to Cook: 35
Number of Servings: 6
Ingredients
Directions preheat oven 350 degrees
heat saute pan and cook ground beef and onion in oil add 1 cup spaghetti sauce let simmer stir in 3 oz mozzarella cheese
slice zucchini long way and remove inside
divide mixture between the 6 halves
top with rest of cheese and sauce
bake 35 minutes
serves 6 1/2 each
Number of Servings: 6
Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Italian Stuffed Zucchini
I tried this out and it was great! I also tried my own variation using ground turkey instead of beef-equally delicious in my opinion. Even my son enjoyed this recipe.
Introduction Simple delicious even my kids love them
Minutes to Prepare: 15
Minutes to Cook: 35
Number of Servings: 6
Ingredients
- 12 oz extra lean ground beef ( I use 4% fat)
3 zucchini medium
1/2 cup onion chopped
1.5 cup spaghetti sauce ( I use ragu no sugar added tomato and basil)
6 oz reduced fat mozzarella cheese
1/3 cup grated Romano cheese shredded
1.5 tsp oil
Directions preheat oven 350 degrees
heat saute pan and cook ground beef and onion in oil add 1 cup spaghetti sauce let simmer stir in 3 oz mozzarella cheese
slice zucchini long way and remove inside
divide mixture between the 6 halves
top with rest of cheese and sauce
bake 35 minutes
serves 6 1/2 each
Number of Servings: 6
Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
- Calories 216.3
- Total Fat 8.8 g
- Saturated Fat 3.8 g
- Polyunsaturated Fat 0.4 g
- Monounsaturated Fat 0.7 g
- Cholesterol 46.0 mg
- Sodium 487.0 mg
- Potassium 56.6 mg
- Total Carbohydrate 7.4 g
- Dietary Fiber 1.9 g
- Sugars 3.0 g
- Protein 23.8 g
- Vitamin A 0.0 %
- Vitamin B-120.0 %
- Vitamin B-61.5 %
- Vitamin C 5.3 %
- Vitamin D 0.0 %
- Vitamin E 1.3 %
- Calcium 0.5 %
- Copper 0.9 %
- Folate 1.2 %
- Iron 0.5 %
- Magnesium 1.0 %
- Manganese 1.9 %
- Niacin 0.3 %
- Pantothenic Acid 0.4 %
- Phosphorus 1.2 %
- Riboflavin 0.4 %
- Selenium 0.2 %
- Thiamine 0.7 %
- Zinc 0.6 %
November's recipe: Calabacitas
Ingredients for Calabacitas
2 Tablespoons corn oil
1/4 medium white onion
1 clove garlic, minced
1 medium tomatoe, finely chopped
1 jalapeno chili finely chopped, or 1 poblane chili roasted and peeled
4 medium(about 1 pound) zucchini -or your favorite squash-chopped into 1/2 inch cubes
Pinch of Mexican oregano
salt and pepper to taste
Fry the onion and garlic over medium heat until translucent but not browned. Add the tomato and jalapeno and continue frying for about 5 minutes. Add the zucchini, oregano, salt and pepper. Cover and cook for 5 more minutes. Remove lid and stir constantly, until excess juice is absorbed. Add in a handful of shredded queso Oaxaca if desired.
December's Recipe: Pasta with Ratatouille-style vegetables