Sunday, November 17

Veggie Stuffed Zucchini

Sorry for the long absence, I have been in Japan celebrating my one year wedding anniversary:)

The trip was amazing but as noodles and rice are staples of the Japanese diet it was very difficult, ok impossible, to stay grain free.

For the next week I will be slimming down by eating vegetables, lean protein and no grain. Check back for more recipes...

2-3 zucchini
1/2 cup lentils
1 tomato
1/2 green pepper
1/2 medium onion
chopped parsley
grated Parmesan
salt and pepper
5-6 oz chicken stock

Cut zucchini lengthwise and clean inside with a spoon or melon baller. Sprinkle a small amount of salt in each zucchini shell.
Simmer one cup water and cook lentils until they absorb moisture. Place a layer of cooked lentils in zucchini shells.
Chop 1/2 onion, pepper and tomato, then place the mixture over lentils. Sprinkle with parmesan and chopped parsley.
Place stuffed zucchini in a baking dish and pour broth into dish so it surrounds the squash. Put in the oven at 400 degrees for 40-45 minutes.

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