a teeny zucchini

Zucchini isn’t a big part of our lives. Not purposefully, but somehow it just never comes up and I’m not sure it’s the kind of food you get a craving for. Well, until now. Most meals with the word “stuffed” in it tend to make it on this list—the “hey we haven’t had THAT in a while” list that has often surfaces when we’re in a pinch at 5:45. Starving and confused. A dangerous time to hit the grocery stores, by the way (how did 3 boxes of nutter butters get in our cart??). This recipe was as easy as your classic stuffed pepper but with less of a southwestern twist. The flavors are hearty with cumin and a little chili powder lending it a robust flavor that goes great on the zucchini base. The feta and tomatoes add a fresh, light flavor. Pair with some brown or white rice and enjoy a new, healthy and inexpensive  meal that packs flavor and will feed your family all week long.

stuffed zucchini

5   large zucchini
1   lb ground turkey or beef
¼   cup spaghetti sauce
½   cup cheddar cheese, shredded
¼   cup feta cheese, chopped
4   small tomatoes (on the vine or plum), chopped
1   cup chopped mushrooms (optional)
1   tsp cumin
    pinch of chili powder
    salt and pepper to taste
  • Preheat oven to 375 F degrees.
  • In a skillet, add the ground beef and cook until it’s no longer pink. Add the cumin, salt and pepper to it and stir well. Add the spaghetti sauce and cook for another 5 minutes, over medium heat.
  • Wash and cut the zucchini lengthwise. Using a spoon, scoop out the flesh.
  • Fill each zucchini half with some of the meat mixture. Top with shredded cheddar cheese, feta, tomatoes, and mushrooms. Sprinkle lightly with chili powder.
  • Bake for 15 minutes.

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