Who wants to bomb themselves on hearty meats and carbs when you have sweat dripping down your brow- not me! Our menu last night was lite and delicious:
Rice & Bean Stuffed Zucchini accompanied by a Summer Salad
Stuffed Zucchini
This is a play off a recipe found at Vegetarian Times. We opted for grilling instead of oven baking to fit the summer mood.
Filling:
Filling:
Cook 1/2 cup of rice; seasoned with bay leaf, cayenne, cumin, salt and pepper
Saute red and green peppers, onions, jalapeno, and garlic
Saute red and green peppers, onions, jalapeno, and garlic
Once veggies are tender add diced tomato, 1/2 can of beans and fresh herbs of your choice
Combine with the rice
Zucchini:
Cut zucchini lengthwise and scoop out the seeds with a spoon
Cut zucchini lengthwise and scoop out the seeds with a spoon
Sprinkle with salt and pepper and place on the grill cut side up
After 10-15 minutes check to see if zucchini is fork tender
Empty excess moisture from the cavity and add rice and bean mixture
Sprinkle w/ Monteray Jack cheese and cook with the grill closed for another 5 minutes or until cheese is melted
We cut the finished zucchini into two inch pieces to make it more casual finger food and served them with the left over rice mixture and a delicious Summer Salad that had mixed greens, tomatoes, cucumber, avocado, and red onions lightly dressed with a homemade balsamic vinaigrette. Super Yummz Mo!
Also had some Tanq and Teas to wash it all down
that song always makes me think of you holly! sounds like a delish twist on stuffed veggies, been looking for a new way to grill zucc!
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