|Average Daily Pickings|
So with all the zucchini, I decided to try a stuffed zucchini boat recipe.
I started by sauteing some onions and garlic in some EVOO. I cut the zucchini's length wise, and scooped out the insides with a spoon. I then added the zucchini insides to the saute pan.
In a separate bowl I combined one package of fat free cream cheese, salt, pepper, and a little grated Pecorino Romano cheese. Then I mixed in the sauteed onions, garlic and zucchini.
At this point I realized I had more filling than zucchinis, so I decided to stuff some Anaheim peppers as well. I split the peppers on one side to remove the seeds and ribs.
Then I filled the zucchinis and Anaheim peppers with the cream cheesy goodness.
I had some turkey bacon on hand, so I wrapped the peppers each with one piece of bacon to help keep them closed.
I baked them at 400° on a cooling rack on top of a baking sheet for 15 minutes, until they were browned on top and the peppers were slightly charred.
It was very delicious! I've made these at least 3 times already! It's an easy and healthy way to eat your home grown veggies.