Name: Stuffed Baked Zucchini with Daily Smoothie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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

AuthorDerek RatcliffeCategoryDinner, VegetarianDifficultyBeginner

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

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

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