I know I’ve said this before, that I don’t really like zucchini. Sorry if you are getting repeat info.. but I really don’t like it. Maybe I’m growing up and actually becoming a big girl and my tastes are changing! I had zucchini coming out my ears and needed to find something to do with it.

Unfortunately the zucchini wasn’t from my garden. I’ve not gotten one squash yet and I see no bees in the vicinity of my garden. I think the two might be related. The plants look healthy and there have been tons of blooms. I’m going to have to do some q-tip pollinating very soon if things don’t change. When my lavender was blooming we had bees everywhere, but I guess they have moved on!

Friends and family have blessed us greatly by sharing some of their garden produce! One of them being squash and zucchini. I have tried hard to use it and not let them go bad. So we have been eating lots of Poor Man’s Crab Cakes and now stuffed zucchini as well! I’m determined to make a healthy version of the Vegetable Pie that we can enjoy too! So stay tuned for that!

A friend of mine was at a summer gathering and mentioned the fact that they had served stuffed zucchini and that it was amazing! I had no idea! I’d never thought of doing that! Well… since she said it was so good and what was in it; I decided to give it a try. Every one of us LOVED it! The boys each ate ½ of a full zucchini! That is A LOT of food for them! They usually aren’t picky eaters, but they don’t usually eat that much. So if that is any indication for you… 4 and 2 year old boys inhaled them!

Ingredients:
4 zucchini
Coconut oil
1 onion
1 carrot – if carrots with green tops still on, wash greens and finely chop
1 lb grass fed and finished ground beef
2 small homegrown/farmer’s market peeled and chopped tomatoes
1 egg
1 tsp ground coriander
1 tsp pepper
2 tsp dried oregano
½ tsp salt
8 slices of cheese

Instructions:
Sauté onion and carrot in coconut oil until tender.
Removed from skillet and place in bowl.
Brown ground beef and just as finishing add carrot tops until wilted.
Drain and add to bowl.
Mix in tomatoes, egg and spices.
Cut zucchini in half lengthwise and remove seeds. Keep about ¼ of squash still in rind.
Spoon meat mixture into zucchinis.
Place on cookie tray and bake at 350 for about 20 min or until soft.
Place 2 slices of cheese on top of each zucchini. (still tastes great with out cheese!)
Wait till melted and serve.