I decided to actually stay home today and see what I would do. So far, so good! I got everything I need put together to make dinner tonight, Stuffed Zucchini, and I’ll either be making oatmeal cookies or blueberry sweet potato bread later on today. Maybe both!
Got the dishes done, ran by the post office, decided to stop reading “Airframe” by Michael Crichton because it’s boring as sin, and start putting together some good mail. Oh, and I chopped up a small cauliflower (a.k.a. “white broccoli” to my kids) for a snack.
Well, now that I’ve whet your appetite with just the very mention of Stuffed Zucchini, I will put down the recipe here:
2-3 ginormous zucchini that you picked up at your church library because somebody’s garden grew too many of them and they want to share
3 medium garden-fresh tomatoes from same church friend above.
1 box Stove Top Turkey stuffing, prepared according to directions on box.
1/2 – 1 cup fresh corn kernels
1/3 – 1/2 cup freshly grated parmesan cheese
Pre-heat oven to 375′.
Slice ginormous zucchini in half lengthwise. Scoop out innards, leaving a slim shell. Keep half the innards and chop finely, tossing the rest away.
Dice tomatoes and slice kernels from corn ears.
Combine prepared stove top, zucchini guts, diced tomatoes and corn kernels and 1/2 the parmesan cheese. After it is well mixed, divide equally amongst the zucchini shells and fill to just over the top of the shell. Sprinkle remaining parmesan cheese on top and bake at 375′ for 20-30 minutes, or until zucchini shell is peirced easily.
Serve this with some No Knead Bread covered in homemade blueberry butter, sit back, and now you can die happy!