Sunday, October 23, 2011

Stuffed Zucchini

I just wanted to share what I created with the giant zucchini I was lucky enough to happen upon in our garden last week. Sometimes the mistake of an over grown vegetable can be quite rewarding.
I sauteed the inside of the zucchini that I scraped out to create room for the stuffing, 1 lb of diced white button mushrooms, and some vegetarian "meat" crumbles and combined that with 1 jar of spaghetti sauce for the top layer. I mixed low fat cottage cheese, grated parmesan, fresh garlic, and some mozzarella for the cheesy bottom layer. I baked the zucchini without filling at 400 F until soft (20 or so minutes) then layered the cheese and sauce mixture in the halves and baked for about 25-30 minutes until they were bubbly and warmed through. This is a total "no-recipe" required dish so go with flavors you like and it will be great!

For more of my recipes please visit my other blog Cooking.In.College by clicking HERE.

Tuesday, October 11, 2011

October Harvest & Update

The new crop of radishes is ready to be picked

Peppers are doing much better now than they did at the beginning of the summer