Belly Full

Tonight Ike and I made stuffed zucchini with couscous, salad, and fresh Itailian bread. Yum.

Its an easy recipe with simple ingredients

real meat vs. veggie meat

almost ready

angry that I won't sit down and get started

done :-)

Here is the recipe if you are interested, courtesy of Joan Smith's (Ike's Mom) cookbook.

3 med. zucchini
1 lb of ground beef (or veggie crumbles)
1 small onion diced
15 oz tomato sauce
4 oz shredded mozzarella cheese
1/4 tsp oregano leaves
1/4 tsp pepper
1/4 c water
1 tsp water
1 tsp sugar
salt

1. Cut each zucchini lengthwise in half and scoop out center leaving a 1/4 inch thick shell. Set shells aside.
2.Dice scooped out zucchini.
3. Cook ground beef, onion, and diced zucchini in a 12 inch skillet over medium-high heat until meat is browned and onion and zucchini are tender.
4.Stir in oregano, pepper, half of tomato sauce, half of cheese, and 3/4 tsp salt.
5. Remove skillet from heat.
6.Spoon some meat mixture into each zucchini shell and set aside.
7.In same skillet, stir water, sugar, remaining tomato sauce and 1/4 tsp salt.
8. Arrange stuffed zucchini in the skillet with the sauce and heat to boiling.
9. Reduce heat to low; cover and simmer until zucchini is fork-tender, about 10 minutes.
10. Sprinkle remaining cheese over stuffed zucchini; cover and cook about 2 minutes or until cheese is melted.

*we add corn and a few extra spices, so experiment with what you know you like.

Makes six main-dish servings. Enjoy!

-Jewel