31 Days of Home Cooked Meals - Tuesday, October 2nd

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Stuffed Zucchini Boats with Oven Fried Sweet Potatoes

This recipe features the last of our fresh zucchini from the summer garden. It was a marvelous squash year here and I have quite a bit of shredded zucchini in the freezer for winter use.




Stuffed Zucchini Boats Recipe

1 pound ground beef
1 large zucchini (or 2 grocery store sized ones)
1 onion
1 bell pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp thyme
shredded cheddar cheese
sour cream (optional, but yummy)


Wash your zucchini. Leave the squash whole. Do not cut it, peel it, etc. Place it in a pot full of water. Bring your pot to a boil and boil for about 10 minutes. You want the squash to be somewhat tender.

While your squash is boiling, heat your oil in a large skillet and cook the onion and pepper. After they've cooked for about 5 minutes add the ground beef and seasoning. Cook until the beef is browned.

Once your squash is cooked cut it in half lengthwise and scoop out the seeds; retain those and mix them in with the beef mixture. Preheat your oven to 375F. Place the squash on a baking sheet. Place the beef mixture into the centers of your squash. Bake for about 15 minutes. Then add shredded cheese to the top of the squash. Bake about another 15 minutes. Keep a watch on them so that the cheese doesn't burn.

We found that one large garden variety zucchini will feed 4 people.



Oven Fried Sweet Potatoes

4 sweet potatoes
Olive oil
Salt
Pepper

Wash and peel the sweet potatoes. Cut the potatoes in half and then in thin slices about 1/4" thick. Place in a bowl. Coat with olive oil - about 3 Tbsp. Add in seasonings to taste. Mix well.

Place on a baking sheet and bake in a preheated 375F oven for about 20 minutes. You might have to periodically check the potatoes as cooking time varies depending upon the thickness of your fries.