Stuffed Baked Zucchini with Daily Smoothie

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AuthorDerek RatcliffeCategory, DifficultyBeginner

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

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Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 3 leeks - white and light green parts only
 4 celery ribs
 4 slices toasted bread
 1 1/2 cups mexican style kidney beans
 2 tablespoons cheese - shredded
 1/2 bunch chard
 1/2 bunch kale
 1 1/2 cups lemonade (cane sugar only)
 6 ice cubes
 1/2 pineapple - cubed
 1 cup water
 2 cloves garlic
 2 Zucchini - halved
1

For the stuffed zucchini

2
3

get a large frying pan on medium heat with some olive oil

4

mince leeks and celery – put in pan and season with salt and pepper

5

sauté on med heat stirring infrequently

6

toast bread until dry

7

check on leeks – if sticking to bottom deglaze pan with 1/2 cup water and increase heat to med high to burn off water

8

once most of the water has evaporated reduce heat

9

deglaze one more time

10

add minced garlic at the end

11

add sauté veg, bread to food processor and buzz until combined

12

hollow out the zucchini with a spoon

13

layer in left over beans

14

top with the bread crumbs and cheese if you’re using

15

bake at 400 until you’re done cleaning everything up

16
17

serve

18
19

For the Smoothie

20
21

Add kale leaves (no stems), chard, pineapple, ice cubs, water and blend until smooth

Ingredients

 3 leeks - white and light green parts only
 4 celery ribs
 4 slices toasted bread
 1 1/2 cups mexican style kidney beans
 2 tablespoons cheese - shredded
 1/2 bunch chard
 1/2 bunch kale
 1 1/2 cups lemonade (cane sugar only)
 6 ice cubes
 1/2 pineapple - cubed
 1 cup water
 2 cloves garlic
 2 Zucchini - halved

Directions

1

For the stuffed zucchini

2
3

get a large frying pan on medium heat with some olive oil

4

mince leeks and celery – put in pan and season with salt and pepper

5

sauté on med heat stirring infrequently

6

toast bread until dry

7

check on leeks – if sticking to bottom deglaze pan with 1/2 cup water and increase heat to med high to burn off water

8

once most of the water has evaporated reduce heat

9

deglaze one more time

10

add minced garlic at the end

11

add sauté veg, bread to food processor and buzz until combined

12

hollow out the zucchini with a spoon

13

layer in left over beans

14

top with the bread crumbs and cheese if you’re using

15

bake at 400 until you’re done cleaning everything up

16
17

serve

18
19

For the Smoothie

20
21

Add kale leaves (no stems), chard, pineapple, ice cubs, water and blend until smooth

Stuffed Baked Zucchini with Daily Smoothie
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