Chapter 2 in the stuffed vegetable book - Stuffed Zucchini this time

I hope that this post doesn't come out as disjointed or non-sensical, because instead of devoting my full attention to it I am attempting to multi-task while watching a guilty pleasure of mine but I really wanted to get this out and down 'on paper' so to speak.

It's been a little while since I've been on this blog due to procrastination, and the only way to get going, is to get going! I hope you've tried out and enjoyed the Stuffed Capsicums and now another one I love to make is the Stuffed Zucchini. Marty actually showed me how to add maximum flavour to this dish and not only whip up something healthy, but filling and delicious. I often find that the healthy food we're expected to eat can be so devoid of flavour, due to the fact that we're over-exposed to added sugar and salt. I do believe that a limited amount of salt can be added into the diet as long as it is a flaky sea salt and iodised because then you have most beneficial type, but instead of over-seasoning, adding fresh or even sometimes dried herbs can boost the flavours in a dish remarkably. I'm looking forward to the the warmer weather to replant and develop the herb garden for this very reason.

Now this recipe is so simply you'll be whipping it up weekly. I find that the filling is enough for 2, but if I make the extra I just pop it in the fridge for lunch the next day. This is another great recipe to adapt for vegetarians!

What you'll need:
A zucchini (courgette) per person

Filling:
A carrot, chopped or grated
Small can of corn
Garlic
Onion
Tomato paste
Choice of tuna. chicken or kidney beans

Hollow out the zucchini. Cook the protein with the onion and garlic. Add the carrot and corn and the insides of the zucchini, and then mash or mix in some tomato paste to taste and then stuff the mixture into the hollowed out zucchini. If you'd like to grate some cheese over the top, otherwise pop into the oven for 10 minutes then eat!

It really is as simple as that. Sometimes I add some fresh time, and parsley is delicious too. You can add in some chili, or Mexican spices and that would work beautifully.

After 10 minutes at 190 deg, it should all be soft and ready to eat. I like my carrots diced and still a little crunchy, so I tend to cook the chicken for as long as I can in the pan to make sure it is completely done, and I dice it up really small.

Enjoy this easy meal and I look forward to hearing what you think! Also decided halfway through this, not to watch TV anymore so I should have made sense!

See ya
xoxo