Sunday Recipe: Stuffed Zucchini Boats and Sweet Potato Fries

This recipe is from Meg!

Stuffed zucchini boats:

Serves 4

• 4 med/large zucchini
• 1 large onion
• 1 small eggplant
• 1 green pepper
• 4 cloves garlic
• 2 small tomatoes
• 1 cube Rapunzel brand sea salt and herb bullion
• ¾ lb ground beef (lamb is wonderful in this recipe too)
• 2 eggs, beaten
• 1 cup parmesan cheese
• Pepper to taste
• 3 oz goat cheese

Slice zucchini in half, hollow out the halves, set the hollowed skins aside and save the insides for cooking.

Heat olive oil in skillet and add eggplant, green pepper, and zucchini insides. Season with ½ cube bullion and pepper, continue stirring until cooked through, about 10 minutes. Set cooked mixture aside. Place skillet back over heat, add onions and garlic and cook for 1-2 minutes. Add ground beef to onions, other ½ of bullion cube and season with pepper. Once beef and onions are cooked through combine with zucchini and veggie mixture, mix with eggs, parmesan, and diced tomatoes.

Preheat oven to 425

Spread goat cheese in the bottom of the hollowed skins. Fill skins with ground beef/veggie mixture, place on cookie sheet and bake in oven till skins are soft and cooked through, about 30-40 minutes.

Sweet potato fries:

Dice sweet potatoes, toss with olive oil, salt and pepper. Spread over cookie sheet and bake at 425 till cooked, 40-50 minutes.