I also decided to make two versions of the recipe - a healthier meat version for the kids and a vegetarian version for myself.
|I used a spoon to scoop out the zucchini bells|
leaving a flat bottom. The insides were used
to bulk up the filling.
Also, two cups of shredded mozzarella cheese? No. I used one cup of a lower fat colby jack blend - less cheese but more taste.
For my vegetarian version, I skipped the 90% lean ground beef altogether and instead used an equal amount of pre-cooked quinoa. I also chopped up some asparagus I had in the refrigerator that needed used. Next time I think I'll also add in some diced cauliflower. Yes, I realize the cheese is the only thing keeping these from being vegan. I'm OK with that.
|For some reason the little kids liked the|
boat shaped stuffed zucchini more than
the round ones. I think they just
liked saying they were eating zucchini boats.
Of course the test comes when I call the kids to the table. And the answer is...
Yes - they loved them. OK, maybe love is a little strong. But all six kids ate them and no one complained! That is a successful recipe in my house! I served them with a salad and cup up watermelon (also from the farmers market) - a perfect summer meal.
|Vegan option on the left. Meat option on|
Using a bit of olive oil, saute diced onion, green pepper and minced garlic. Add in diced asparagus or any other vegetable you choose. With just a minute or so left, add in the zucchini meat to heat through. Remove from heat and place in a bowl.
Brown extra lean ground beef. Drain grease. Allow to cool slightly before adding to vegetable mixture. ( To make this vegetarian use quinoa instead of beef)
Add in a half jar of marinara sauce and a 1/2 cup shredded cheese. Stir all together.
Scoop into zucchini bells or boats. Bake at 350 for 15 minutes. Top with a dash more cheese and heat until cheese is melted.