RECIPE: Stuffed Zucchini

It's been a hectic day, but I still wanted to prepare a nice meal for us. I was a bit ahead of the game because I prepped a pork tenderloin yesterday afternoon and let it marinate all night and all day today. I'll add that recipe shortly, but I wanted to add this one before I forget what I did, since I didn't write it down!
STUFFED ZUCCHINI
INGREDIENTS:
2 medium sized Zucchini
2 large White Mushrooms
1/4 jar of your favorite marinara sauce
grated Parmesan Cheese
Italian Seasoning (I used Wildtree Italian Herb Blend)
Sea Salt
Pepper

 ... And after thought ... I added mushrooms!

DIRECTIONS:
1. Preheat the oven to 400 degrees.
2. Line a baking dish with foil.
3. Wash zucchini and cut them in half lengthwise.

4. Using a melon baller, scoop out the insides of the zucchini, reserving the scooped out goodness.

5. In a food processor, pulse the reserved zucchini pieces a few times until you have chunks. Repeat with the mushrooms.

6. In a medium sized bowl, add zucchini bits, mushrooms, sea salt, pepper, italian seasonings, 1 tablespoon parmesan, and red sauce. Stir well.
7. Place zucchini "boats" in the foil lined pan and scoop mixture into them, using all the mixture.

8. Place in oven and bake for 25 minutes.

9. Remove from oven, sprinkle parmesan cheese on top and return to oven for 5 more minutes.

10. Remove from oven. Plate. Serve. Enjoy!

RECIPE: Zucchini filled with Tomatoes, Mozzarella and Herbs

To go along with the Moroccan Marinated Chicken, I decided to stick with something rather Mediterranean. I love zucchinis, but Conrad's never been a big fan of them. I figured if I disguised them under some of his favorite foods (grape tomatoes and cheese ...) He might be able to choke them down. Little did I know that he'give them not just one, but TWO thumbs up! SCORE!! 

ZUCCHINI WITH TOMATOES, MOZZARELLA, AND HERBS

INGREDIENTS:

1 large Zucchini

Olive Oil

Grape Tomatoes

1/2 cup grated Mozzarella Cheese

Parmesan Cheese

Italian Herb Blend

Sea Salt

Pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Wash zucchini and cut in half length-wise. 

3. Cut a trough in the middle of each half, removing the seeds. Lightly drizzle (brush or spray) olive oil on tops so the don't dry out. 

4. Cut grape tomatoes in half and place in the troughs. Sprinkle with sea salt and pepper. 

5. Place in oven-safe baking dish and roast for 30 minutes.

6. Remove from oven and sprinkle grated mozzarella cheese over each half, then season.

7. Let rest for a couple of minutes, then return to the oven for 10 more minutes or until mozzarella is melted and bubbly.

8. Sprinkle with grated parmesan cheese and serve!

RECIPE: Roasted Chicken Vegetable Soup

I absolutely LOVE the Roasted Chicken and Barley soup I posted while back, but I wanted to adapt that recipe to something totally grain-free. I had several varieties of squash, so I altered the recipe a bit. Here's what I came up with ... a healthy, nutritious, Paleo/Primal soup!
ROASTED CHICKEN VEGETABLE SOUP

INGREDIENTS:

2 tablespoons Olive Oil
½ cup white Onion – fine dice

1 stalk Celery – thinly sliced
1 large Garlic clove – minced (I used Wildtree Garlic Galore)

6 ounces white Mushrooms – chopped
1 medium roasted Chicken – meat shredded
2 Bay Leaves

1 Zucchini - cut in half, then sliced

1 Yellow Squash - cut in half, then sliced

2 - 3 cups organic Spinach
1 14 ½ ounce can chopped Tomatoes
6 cups of organic Chicken Broth (I used Wildtree Chicken bouillon soup base and water)

Sea Salt

Fresh ground Pepper

DIRECTIONS:

1. Begin by preheating soup pot on medium heat for 1 minute.

2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.

3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.

4. Add 1 cup broth, zucchini and yellow squash. Stir and bring to a boil.

5. Add tomatoes and the rest of the broth. Stir and bring to a boil.
6. Once boiling reduce to a simmer and partially cover with lid.

7. Cook for 15 minutes.

 8. Add shredded chicken and continue to simmer for another 15 minutes.

9. Add spinach and simmer for 3 - 5 minutes.

10. Taste and season.

There's even some left for another meal or three!