Mostly my take on healthy cooking and eating. I try as much as possible to follow the South Beach Diet (good carbs and fats), so a lot of recipes and menus are Phase 1 and Phase 2 if you are familiar with this lifestyle.

I try to eat as much organic food as possible while making it affordable and fast for working adults, college students and anyone trying to get organized in meal planning (including cost per meal and shopping lists).

Because I'm a serious foodie, this is also where I share everything else I know about food (recipes, plans, equipment, tastings). And yes, fatty, delicious temptations from time to time.

I consider myself a good cook and a courageous eater (I'll try everything and cook it myself at home when possible), so these years of cooking gave me some knowledge on how to deal with the most diverse foods.

 

Everything is closed this Tuesday, but we have power and a few things to make this stuffed zucchini. Easy and healthy, if you like the saltiness of sausage and the crunch of walnuts, this is a recipe you should keep! I would get organic zucchini for this one. You’ll eat the skin, and you definitely don’t want to eat the pesticides with it.
Stuffed Zucchini = $9.96 for 4 portions
2 large zucchini = $1.99
2-3 mild Italian sausages, casing off, broken into small pieces = $4.99
1/2 cup of walnuts, chopped = $0.99
1 small onion, chopped = $0.67
3 cloves of garlic, minced = $0.10
1 cup of mushrooms, diced = $0.65
1/2 a cup of Parmesan cheese = $0.35
1 egg = $0.22
Sour cream to garnish (optional)
Salt and pepper to taste
Pre-heat the oven to 375° F.
1- Cut the zucchinis in half lengthwise and scoop out the seeds. Leave some flesh to hold the thing together. Season each half with a little salt and pepper.
2- In a large skillet over medium-high heat, brown the sausage, breaking it up into bits as you go. Transfer to a bowl, leaving some of the grease in the skillet. Add the onions and mushroom to the pan with a good pinch of salt, and cook until soft and any moisture they released has evaporated. Stir in the garlic, and cook for about thirty seconds until fragrant.
3- Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl.  Beat the egg and stir it in with 1/4 cup of the Parmesan cheese.
4- Fill each zucchini, packing them up until each has a mound of filling. Rub a little olive oil in a glass dish large enough to hold the 4 halves of zucchini. You can also use a cookie sheet or baking pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.
Garnish with parsley and sour cream. Enjoy!
Nutritional Information per Individual (1 half of stuffed zucchini)
Calories = 280
Carbs = 15g
Fat = 18g
Protein = 18g
Fiber = 4g

Everything is closed this Tuesday, but we have power and a few things to make this stuffed zucchini. Easy and healthy, if you like the saltiness of sausage and the crunch of walnuts, this is a recipe you should keep! I would get organic zucchini for this one. You’ll eat the skin, and you definitely don’t want to eat the pesticides with it.

Stuffed Zucchini = $9.96 for 4 portions

  • 2 large zucchini = $1.99
  • 2-3 mild Italian sausages, casing off, broken into small pieces = $4.99
  • 1/2 cup of walnuts, chopped = $0.99
  • 1 small onion, chopped = $0.67
  • 3 cloves of garlic, minced = $0.10
  • 1 cup of mushrooms, diced = $0.65
  • 1/2 a cup of Parmesan cheese = $0.35
  • 1 egg = $0.22
  • Sour cream to garnish (optional)
  • Salt and pepper to taste

Pre-heat the oven to 375° F.

1- Cut the zucchinis in half lengthwise and scoop out the seeds. Leave some flesh to hold the thing together. Season each half with a little salt and pepper.

2- In a large skillet over medium-high heat, brown the sausage, breaking it up into bits as you go. Transfer to a bowl, leaving some of the grease in the skillet. Add the onions and mushroom to the pan with a good pinch of salt, and cook until soft and any moisture they released has evaporated. Stir in the garlic, and cook for about thirty seconds until fragrant.

3- Combine the walnuts, cooked sausage, onions, and mushrooms in a large bowl.  Beat the egg and stir it in with 1/4 cup of the Parmesan cheese.

4- Fill each zucchini, packing them up until each has a mound of filling. Rub a little olive oil in a glass dish large enough to hold the 4 halves of zucchini. You can also use a cookie sheet or baking pan. Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining cheese over the zucchini, and bake for another 10-15 minutes until the filling is bubbling and the cheese is crispy.

Garnish with parsley and sour cream. Enjoy!

Nutritional Information per Individual (1 half of stuffed zucchini)

  • Calories = 280
  • Carbs = 15g
  • Fat = 18g
  • Protein = 18g
  • Fiber = 4g

  1. demyxspacelez04 reblogged this from dirtypans
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  3. thinspo4everyone reblogged this from dirtypans and added:
    What. Just yes.
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  7. ggingraham reblogged this from dirtypans and added:
    so excited to try this
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  9. americanpipedream reblogged this from dirtypans and added:
    Reposting so I can try this awesome looking recipe.
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    nO STOP ThAT
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