I know, I know....I started this group and then I slack away on my blog posting. It's this whole master thesis, yada yada yada thing that apparently is taking up more time than I thought.....and then Euro Cup happened....and the Olympics are now on and all sorts of procrastination is ensuing in all areas of my life: including TRYING NEW RECIPES! Ugh. I have tried a few over the summer but never got around to posting them because of all the reasons listed above plus a splash of lazy.
However, I am back and will post what I have been cooking over the summer. This one today is a stuffed zucchini. The idea came from the fact that my mom grew like 10 zucchinis this summer and we needed to get creative or force people to take them. So, one day when we decided to make chili - shbang! What if we stuff the zucchinis with some of the chili, top with some cheese, cut em up for either apps or individual sides?! (sorry vegetarians)
Anywho, turns out we're pretty smart because this was fantastic. Also, if you don't eat beef, do not fret my friend. Ground chicken, turkey, lamb, pork...or my veggie friends, lentils....all will do in making a chili.
So I am going to post one of many chilis I have made here through this link, but by all means use the chili recipe of your choice. I'm just here to give you an idea, not run your life. Run free my friends. (although I should mention a less soupy chili is ideal-and just to be a bit of nag, this recipe is really good also)
Chili-Cheese Stuffed ZucchiniIngredients
Pre-made chili OR leftover chili (about 1/2 a cup I would say would go into a zucchini but depends on the size of the zucchini....this is where common sense is really important)
About 2-3 tbsp of shredded cheese per zucchini
Oh and don't forget: a zucchini
Optional: sour cream, green onions, jalapenos (all for toppings after cooking)
Slice the zucchini lengthwise, and scoop out the middle (as if you were making twice baked potatoes)
Bring a pot of water to a boil and let the zucchini sit in that for about 5 minutes. (not so that it is mushy but just cooked through)
Remove them and let them cool.
Pre-heat an oven to 375F.
Spoon chili into the zucchini, and top off with cheese.