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Baked Stuffed Zucchini

In my hometown, some of the Ute tribe grow zucchini for themselves, and have such a bountiful harvest they will throw random squash into open car windows, and this is a good recipe for those unexpected fruits ^^

6 Zucchini, cut in half lengthwise
2 carrots, sliced in small quarters
8 ounces of mushrooms, thinly sliced
1 small Onion, finely chopped
4 tbsp. Tomato sauce
1 tablespoon Italian seasoning
2 Cloves garlic, chopped
3 tbsp. riced cauliflower

  • Scoop out pulp of zucchini halves. Heat pulp, onion, garlic, carrots, mushrooms, sauce and spices in a pan for 5 minutes.
  • Add cauliflower rice to mixture and mix well.
  • Restuff zucchini with mixture.
  • Place in a baking dish with a little water on bottom.
  • Bake at 450 degrees F for 30 minutes until zucchini shells are soft.
See Also:  Schnitzel and Spaetzel, a traditional German Dinner

A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.