A little disclosure – when I was making this stuffed zucchini recipe last night, I called my mom to ask her for a recipe and she basically told me to stuff it with whatever I wanted. So that’s what I did. (And here I thought she had a legit recipe she followed when I was growing up. Fooled again!)
Here’s a rundown of meals for the week:
- Stuffed Zucchini (with a recipe below)
- Slow Cooker Rotisserie Chicken
- Chicken Spiedies
- Tacos (if we need the meal)
- Breakfast for Dinner is always an option (and soon we’ll be heading into pumpkin pancake season!)
We will more than likely have leftovers for dinner one night. Normally I keep one or two nights open for that case, so tacos and breakfast for dinner are backups. My husband’s birthday is next week, and we may be spending Friday night out of town. And then we’ll do something fun for his actual birthday on Saturday. Things are kind of up in the air at the moment.
So that stuffed zucchini. We’re still battling SOMETHING eating from my garden. Raccoons or deer I’m guessing at this point. So while I’ve gotten a few squash and zucchini, I haven’t gotten as much as others are seeing by now. My mom did give me some from her garden, and it was big enough to stuff. It’s so easy to make, and great if you’re looking for a meatless meal!
1 very large zucchini
1/2 cup of rice
1/2 onion – chopped
2-3 cloves of garlic
2 ounces mozzarella cheese (or more if you desire)
oregano, basil or italian seasoning
Cut the zucchini in half – on the long side of it. In a 9×13 dish, place the zucchini facing down, add a little bit of water, and place in the oven. Start preheating your oven to 350 degrees. (You want to get the insides of the zucchini soft, so you can scoop the seeds out easily.)
Cook your rice, and saute your chopped onion and garlic. Also dice your tomato. Once the rice is done, mix your onion, garlic and tomatoes into the rice. Add some mozzarella cheese to the mix.
Remove the zucchini from the oven. It’s probably been in there about 10 minutes. Empty the water from the dish, scoop the seeds out of the zucchini – the entire length of the vegetable. Scoop your rice mixture into the zucchini. Sprinkle with italian seasoning (or oregano or basil) and then top with more mozzarella cheese.
Bake for 20 minutes at 350 degrees.
This should make between 4 and 6 servings!
What’s on your menu this summer?
(Linking up with OrgJunkie for Menu Plan Monday!)