A trip out into the garden this afternoon yielded some nice veggies, which I used to prepare dinner.
We had stuffed zucchini and a salad using the peppers, cucumbers and tomatoes. Fresh and yummy!
1/2 lb sausage, browned and drained
1 cup of long grain rice, cooked
1 chopped tomato
1 clove garlic, minced
1/2 t Italian seasoning
1/2 t salt
1/2 c Parmesan cheese
ground pepper to taste
Take one medium sized zucchini and slice it into halves, lengthwise.
With a melon baller, scoop out the seeds, creating a well in each half.
Sprinkle with salt. Lay skin side down on a parchment lined baking sheet.
Combine the filling ingredients and pack into the zucchini, pressing down
gently. Bake 375 F degrees for 40 minutes. It should be tender and
I had filling leftover, which I froze for another time.
Measurements are approximate...I just used leftovers from
I served them with salad and Banana Toffee Crunch muffins.