A vegetarian dinner option: Stuffed Zucchini

A vegetarian dinner option: Filled Zucchini

This is a recipe that invites experimenting. The basics are simple: A vegetable to stuff and some creme cheese. I filled zucchini with a mixture of cream cheese, red pepper, jalapeno peppers, and garlic. The jalapenos and the garlic provided just the right level of spiciness. On the next day I stuffed the left over filling into some tomatoes and some jalapeno peppers. You could also add mushrooms to the cream cheese, ham, or fresh herbs, there are many possible options…

STUFFED ZUCCHINI

Ingredients:

2 zucchini
1 package of cream cheese
1 red pepper
3 jalapeno peppers
2-3 cloves of garlic
salt

1.) Wash the zucchini and cut them in half. Cut or spoon out the inside and put it in a separate bowl. Place the zucchini halves on a lined baking tray.

2.) Pre-heat the oven to 375˚F. Chop the red pepper and the jalapeno peppers into small pieces and add them to the zucchini pieces. Cut the garlic into small pieces or use a garlic press. Add the garlic and the cream cheese to the vegetables in the bowl and mix well. Add a little bit of salt.

3.) Stuff the zucchinis with the mixture.

4.) Bake the stuffed zucchini for 25-30 minutes.

Serve with rice.


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