Monday, July 24, 2017
Tippecanoe, Can You? Zucchini Boats
So what do you do with a huge zucchini?
I decided to try a new recipe this afternoon and it was surprisingly delicious!
2 medium zucchini (about 8 inches)
3/4 pound ground beef
pulp from zucchini, chopped
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tbsp ketchup
salt and peper to taste
I tweaked the recipe a little bit as it called for 2 medium zucchinis and I had only 1 mammoth one. I also doubled the recipe. Instead of ketchup, I used tomatoes from the garden. I also added some garlic powder to taste (I thought it was a bit bland without it.)
I accidentally cut through one half and hoped to keep it together with a strip of foil.
Bake, uncovered, at 350 degrees for 25-30 minutes or until zucchini is tender.
We shared one zucchini boat between us. Delicious!
I cut the leftover one in half to fit it on a dinner plate, wrapped it with plastic wrap, and popped it in the refrigerator. All set for lunch tomorrow!