Beau and I decided to implement a “no red meat (except venison), no starchy carbs and no dessert” plan until July 4th. This will only happen in our own control. If we’re at someone’s house for dinner and they serve burgers we’re going to eat them. I mean, we don’t want to be rude! So we’re doing this for meals at our own house.
We started Sunday night with shrimp, sautéed zucchini and sautéed kale. Last night I tried a new recipe: Stuffed Zucchini. Pretty darn good. And it’s simple!
Large zucchini. However many you want to use.
1 lb ground beef (I used venison)
½ c diced onion
1 green bell pepper, diced (didn’t have it, didn’t use it)
1 T taco seasoning (next time I’ll use a little more)
4 oz mascarpone (I used Neufchatel)
½ c shredded cheddar
¼ c chopped parsley
½ c shredded mozzarella
Preheat oven to 400. Cut the zucchini in half lengthwise. Brown the meat with the onion, green bell pepper and inside seeds of the zucchini (you’ve scraped this out to make the zucchini look like boats.) Brown it really nicely. Get rid of the oil. Add taco seasoning and a bit of water to help it distribute evenly. Cook it down. Dump all of that into a large bowl with mascarpone, cheddar and parsley. Mix it well and spoon into zucchini boats. Spray a cooking pan and lay the zucchini nicely. Bake for 30 minutes or until zucchini is fork tender. Turn the heat off, sprinkle mozzarella over top each boat and leave in the oven for 5 minutes to let the cheese melt. Enjoy!
*I didn’t use as much mascarpone or cheddar as it called for. I just used enough to help it all bind together. And I didn’t use the mozzarella at all. Yum!
“Omit and substitute. That’s how recipes should be written.” ~ Jeff Smith
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