All Posts tagged zucchini

Recipe Review- Stuffed Zucchini Boats


Stuffed Zucchini Boats
  • You Need per person/serving:
  • 1 medium zucchini
  • ¼ pound ground beef, bison, turkey, sausage, etc (1 lb/family of 4)
  • 2 oz of roasted red peppers (usually in a jar or can- 1 can per family of 4)
  • ¼ of a green pepper, chopped
  • ¼ of an onion, chopped
  • ½ egg (can use the whole egg for 1 person, or up to 3 eggs for family of 4)
  • Spices: oregano, salt, pepper, basil, garlic, chili powder, etc
  • tallow, lard, butter or coconut oil for cooking
  • optional: Cheese to top
  1. Wash zucchini and put it whole and unpeeled into a large pot of water
  2. Bring to a boil and boil for about 10 minutes until somewhat tender.
  3. While that is boiling, heat the oil in a large skillet and cook peppers and onion.
  4. After veggies have cooked for 5 minutes, add meat. Cook until browned.
  5. Once zucchini are cooked, cut in half lengthwise and scoop out the seeds.
  6. Preheat the oven to 375 degrees.
  7. Place zucchini on large baking sheet. Add the scooped out seeds to the meat and veggies mixture.
  8. Add the roasted red peppers & the egg(s) to the (somewhat cooled) meat mixture and stir well.
  9. Evenly divide the meat and veggie mixture and “stuff” it into the zucchini boats.
  10. Top each with cheese (optional)
  11. Bake for 25-30 minutes or until well heated and cheese starts to bubble.
Loved these!! I used butter, ground beef, and shredded cheese. I didn't have roasted red peppers so I used a red bell pepper and added it to the veggie skillet. The roasted red peppers may give it a little more zing! I add leftover filling after "stuffing" my zucchini boats so I put the rest in a muffin tin and baked them as well to make crustless meat muffins. These reheated well so you could make ahead of time and refridgerate!

Recipe Review- Italian Wedding Soup


Italian Wedding Soup

Recipe Credit: 2013

You Need per person/serving: (FN= Family Number)

ground turkey (or other ground meat) (approx 1/4 lb per person)

spices: garlic powder, salt, pepper and basil

1/4 of an onion, diced (xFN)

1 large carrot, thinly sliced or diced (xFN)

1/2 of a zucchini, diced (xFN)

1 cup of fresh Kale, chopped (xFN)

1.5 cups of chicken broth or stock, homemade if possible (xFN)

spices to taste: I used 1 tsp each of oregano, basil, garlic powder, thyme, salt, pepper, and

turmeric for 4 servings

fat or oil of choice for sauteing


1. Preheat oven to 375.

2. Make meatballs by mixing ground turkey (or other ground meat) with desired spices and making into small (bitesized) meatballs. Place on a greased baking sheet and put in the oven for 15-20 minutes or

until cooked through.

3. While those are cooking, melt the fat or oil of choice (I used tallow) in the large pot you’ll be

cooking the soup in.

4. Saute all the diced and sliced vegetables in the oil until starting to soften.

5. Add the chicken broth or stock and seasonings.

6. Bring to a boil and then reduce to simmer. Simmer until vegetables are tender.

7. Remove meatballs from oven and add to soup.

8. Optional (can top with parmesan cheese or fresh sour cream).


Review: This was my first time eating kale and I really enjoyed the soup! I used unsalted plain butter (dont use margarine) to grease my baking sheets. I used 2 tbsp coconut oil (serving 4 in my family) for the sauteing oil because I dont have tallow. I didn’t have turmeric at home so I left it out. This was great for helping to clear the sinuses and coat a sore throat! Let me know your thoughts if you make it!!