I'm Stuffed!

The kids return to school in two days.  :(  The first two weeks of school are CRAZY and I come home exhausted for the first month.  This weekend I have been cooking like a mad woman.  Yesterday I cooked sweet potatoes, asparagus, brussel sprouts, mushrooms, okra, and broccoli.  Today I made the Quinoa Zucchini I posted the other day and Tomato Bisque.  I doubled the recipe for the soup and put it in the freezer to use later.  I also made some Stuffed Zucchini.  We had half of it for dinner and the other half will be eaten later in the week.  I bet in a couple of days, instead of saying, "I'm stuffed."  I'll be saying, "I'm pooped!"  And that is the reason I cook so much on the weekend.  Otherwise, we'd starve during the week.

Stuffed Zucchini

2 large zucchini
1 cup cooked quinoa
1/2 cup sun-dried tomatoes 
10 mushrooms, diced 
 2 scallions, diced 
2 Tb. minced garlic
2 Tb. olive oil
Salt to taste
1 egg
Grated parmesan cheese, optional 

Preheat oven to 350 degrees.  Put the sun-dried tomatoes in a bowl with enough hot water to cover them. Soak for 20 minutes. Once the tomatoes are done soaking, drain the water and dice them up.  Cut the zucchini lengthwise and scoop out the middle to create the boat.  Dice up the scooped out zucchini.  Over medium heat, add the olive oil, scallion, and garlic in a pan.  Cover and let cook a couple minutes over a low heat. Stir. Add the diced zucchini, mushrooms, quinoa, and salt to the pan and let everything cook for a couple more minutes.  Remove from heat and mix in one egg.  Place the zucchini boats on a foil covered baking sheet. Spray or brush them with olive oil and then fill them with the mixture from the pan.  You can sprinkle a little parmesan cheese on top if you’d like.  Place in the oven and cook for 25 - 30 minutes until the zucchini is tender.  Serve hot.

     *You can also add a little ground beef to it if you’d like.

 

I forgot to take the picture until after dinner so there are only two left on the pan.  I'm sorry it's a little blurry.