This warm, hearty, melt in your mouth dish is easy, delicious and a perfect combination of protein and veg for a cold fall evening.

For the stuffed zucchini
get a large frying pan on medium heat with some olive oil
mince leeks and celery – put in pan and season with salt and pepper
sauté on med heat stirring infrequently
toast bread until dry
check on leeks – if sticking to bottom deglaze pan with 1/2 cup water and increase heat to med high to burn off water
once most of the water has evaporated reduce heat
deglaze one more time
add minced garlic at the end
add sauté veg, bread to food processor and buzz until combined
hollow out the zucchini with a spoon
layer in left over beans
top with the bread crumbs and cheese if you’re using
bake at 400 until you’re done cleaning everything up
serve
For the Smoothie
Add kale leaves (no stems), chard, pineapple, ice cubs, water and blend until smooth
Ingredients
Directions
For the stuffed zucchini
get a large frying pan on medium heat with some olive oil
mince leeks and celery – put in pan and season with salt and pepper
sauté on med heat stirring infrequently
toast bread until dry
check on leeks – if sticking to bottom deglaze pan with 1/2 cup water and increase heat to med high to burn off water
once most of the water has evaporated reduce heat
deglaze one more time
add minced garlic at the end
add sauté veg, bread to food processor and buzz until combined
hollow out the zucchini with a spoon
layer in left over beans
top with the bread crumbs and cheese if you’re using
bake at 400 until you’re done cleaning everything up
serve
For the Smoothie
Add kale leaves (no stems), chard, pineapple, ice cubs, water and blend until smooth