I know we have already discussed this but my garden never ceases to amaze me. The fruits and vegetables that I am harvesting are beautiful, full of colour and absilutely massive. The zucchinis are the size of a small baseball bat so naturally stuffed zucchini are the fist thing that comes to mind. Sure I will make zucchini bread and muffins but that will be a later post so please stayed tuned.
My cousin and tante we visiting from Switzerland last week and I offered to have them over for a BBQ and a swim. They are not huge meat eaters so I decided to make two stuffed zucchinis. One had free range organic angus ground beef and the other I replaced the ground with cooked brown lentils but he rest of the recipe remained the same.
As my family poked around the gardens and had a little dunk in the pool out dinner cooked blissfully on the BBQ and the aromas soon filled the back yard. I paired the sliced pieces with a few salads and some grilled corn with lime and sea salt. To say the least we were all pleasantly stuffed.
6.5g net carbs, 16.3g protein and 3 Weight Watchers points.
