Wednesday we had leftover soup
Thursday we had sausage & pepper
Friday I was at a girls night
Saturday we were at PU game and got home late
Sunday we had turkey soup that I had frozen after Thanksgiving. (You know how you get sick of all that stuff after Thanksgiving??? Well, it was really yummy on a cold late February night)
Monday we had meatloaf sandwiches and finally last night I cooked!!!
We had a little roast beef and the following recipe. It can from the welaugdhwecrywecook.com blog.
I really liked it a lot!!
Pecan Mushroom Stuffed Zucchini
Serves 4 -6
Ingredients
1/4 cup olive oil
1/4 cup butter
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced ( I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I had some leftover bread toast crostini things from Fresh Market and I crushed them up instead)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
1/4 cup olive oil
1/4 cup butter
4 zucchini squashes, cut in half lengthwise, then the middle cut out like a canoe, then diced ( I just cut a “v” shape to hollow it out quickly.)
8 ounces of mushrooms, any kind, diced (to yield 1 1/2 to 2 cups)
2 cloves garlic, minced
2 pieces soft whole wheat bread made into crumbs (I had some leftover bread toast crostini things from Fresh Market and I crushed them up instead)
1/2 cup pecans, broken or chopped (walnuts are also great)
1/2 c. Parmesan cheese, divided
3/4 t. salt
1/2 t. pepper
8 cherry or grape tomatoes, sliced for garnish
fresh basil or oregano (enough for garnish)
Directions
Heat oven to 375 degrees.
Put hollowed out zucchini “boats” in a heat-proof rectangle pan, lightly salt & pepper, and microwave for 6 minutes. I just popped them upside down onto a cookie sheet with a little olive oil and baked them while I did the other stuff!
In the meantime, heat oil and butter together in a skillet, and add the chopped zucchini and mushrooms and garlic.
Stir and cover, cooking over medium heat for about 5 minutes, so that juices accumulate and don’t evaporate. When veggies are soft and translucent and “juicy,” toss in bread crumbs, 1/4 c. Parm cheese, pecans, 3/4 t. salt and 1/2 t. pepper. Stir. Turn off heat. Stuffing should be moist. (If dry, add a little more butter, oil and/or water.) Fill the “nuked” zucchini with stuffing, decorate with sliced tomatoes, cover pan with foil and bake for 15 minutes. Remove from oven and sprinkle with remaining 1/4 c. Parm, and put back in under broiler, watching carefully until Parmesan starts to melt and tomatoes start to brown just a little. Garnish with fresh basil or oregano leaves.
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