There’s a shop nearby me that sells local produce for SUPER cheap.
Well last week they had these MASSIVE zucchinis for .50 cents each. By massive, I mean they were literally the size of a 2-liter bottle.
So I bought two of them.
For the last week, I couldn’t figure out what I wanted to make out of them.
Today I decided to just take a bunch of stuff out of my fridge and put together what sounded good.
So here we go:
I cut 1 zucchini in half width-wise, then again length wise.
I scooped out all the seeds from the center (saving them for next years garden)
so I was left with four zucchini boats about 6 inches long and 4inches across.
I poured about a tsp. on olive oil on each one.
for each boat, I chopped up 1 clove of garlic, 2 small mushrooms, and a cup of spinach, then packed it in the boat.
I then added 2 tbs of pinto beans that I had boiled last week, layered them on top.
I added a little salt and pepper, then put a single layer of spinach on top (raw spinach)
I wrapped them up individually in tin foil, and baked them at 375 for about an hour.
I unwrapped them, put some daiya pepperjack cheese on top, and then wrapped them back up for another 5 minutes to let the cheese do it’s thing.
It was a long process, but they are SO delicious!! and quite healthy!
17.5 g Protein.
8.8 g Fiber.
6,963 IU Vitamin A.
76 mg Vitamin C.
538 mg Calcium.
5.5 mg Iron.
1,573 mg Potassium.