Dinner tonight: Stuffed Zucchini! I’ve made stuffed peppers before but never with zucchini so this was something new and fun! This dish has a very chewy, nutty flavor that is perfect for fall!
Ingredients:
- 1 cup wild rice (cooked ahead of time)
- 2 zucchini, cut lengthwise
- 1/4 onion, minced
- 1 cup mushrooms, chopped
- 1 Tbsp olive oil
- 3 garlic cloves, minced
- 1 cup pecans, toasted
- Juice from 1/2 lemon
- 1/2 cup cheese of your choice (I used mozzerella)
- Basil, thyme, majoram, cayenne, salt and pepper to taste
Preheat oven to 350 degrees.
Scoop out the insides of the zucchini halves and mince the insides. Cook onion in skillet with olive oil until soft. Add zucchini and mushrooms and saute until liquid evaporates. Remove from heat. Add garlic, pecans, lemon, spices, and rice.
Place zucchini halves on baking sheet and fill with rice mixture.
Top with cheese and bake for 30 minutes. Serve hot and enjoy! I am going to freeze mine so I can eat them throughout the rest of the week!
Related Posts
00
The Perfect Tabbouleh
The Perfect Tabbouleh
00Tabbouleh is a Middle Eastern salad typically made of fine-ground bulgur, parsley, tomatoes, green onions, mint, olive oil, and lemon juice. I made this tabbouleh to go with my freshly baked pitas! Ingredients: 1 cup bulgar wheat 1 1/2 cups boiling water 1 tsp salt 1/4 cup lemon juice 1/4 cup olive oil 2 garlic gloves, minced 4 scallions, minced 1 cup parsely, minced 15 mint leaves, minced 1...
00
Spaghetti Squash Night!
Spaghetti Squash Night!
00Tonight was the perfect night for spaghetti squash! Having class all day I was too lazy too make anything elaborate for dinner so this was the perfect choice. Simple, quick, and delicious! I just kind of eye ball the ingredients, but here is the exact recipe: 1 medium raw spaghetti squash 1 tsp olive oil 1 small onion, chopped 1 garlic clove, minced 14 1/2 oz canned stewed tomatoes, cut up 1...
00
Narwhal Salad
Narwhal Salad
00At a dinner party over the weekend, this salad was served. It was to die for and I just HAD to get the recipe to share with everyone! The name of the salad came about in a fun way; since the cook had no official name for the salad she took the first letter of the names of everyone at the table and tried to make a word with the letters. Strangley enough, “Narwhal” was the end result....
00
Pasta with Sundried Tomatoes
Pasta with Sundried Tomatoes
00Tonights dinner was a delicious take off of How to Cook Everything Vegetarian’s Pasta with Garlic and Oil. Here is what the dish included: About 1 lb whole wheat linguine pasta, cooked according to package directions 1/2 cup olive oil 1 large garlic clove, minced and sauted in a small amount of olive oil 1/2 cup of chopped parsely 3 tbsp pine nuts, toasted 2/3 cup sundried tomatoes 1/4...
Comments
Submit a Comment
About Me
My name is Amari Cheffer and I am a Registered Dietitian, blogger, and food enthusiast! I started blogging back in 2009 to document my lifelong love affair with food and nutrition. I am a licensed Registered Dietitian with a Master's in Nutrition Science from the University of Illinois at Chicago.
Things I hate most include tasteless diet foods, excuses, hopeless weight-loss advice, and quitters. If you have time to breathe, you have time to eat healthy. It's all about problem solving and planning ahead for your one-of-a-kind lifestyle.
Read More
such a cute blog and layout! i am going to school for journalism! I initially wanted Public Health so I could be an RD but i had zero science classes
boo. sorry it took me soooo long to find ur comment on my about me page! love ur blog tho!!
xoxo
Lo