Stuffed Zucchini Boats

In the last post for Zucchini Parmesan, I mentioned how I wanted to find more uses for zucchini. I found this recipe and, OMG, soooooo good! At first, I was just going to make it easy on myself and just buy marinara sauce but I decided to try out theirs and I'm so glad I did! It was very easy, especially since I had all the spices on hand, and tasted amazing. I even used the leftovers later!

Taken from:  http://low-carb-news.blogspot.com/2015/04/stuffed-zucchini-boats.html 

4 large zucchini (makes 8 boats)

1 lb lean ground beef 

1 lb ground sausage

2 tsp crushed garlic (I just minced by hand)

2  cups grated Mozzarella cheese (I just used shredded from a bag)

¹/₂  cup Parmesan cheese (calls for grated from the can, but I used shredded that I get at Trader Joes)

2 tbsp coconut flour (use this for sure because it helps to soak up the moisture from the zucchini)

Easy Marinara Sauce:

14 oz canned, finely diced tomatoes, OR fresh, chopped tomatoes 

1 tsp salt

¹/₂  tsp dried basil 

¹/₂  tsp dried oregano 

¹/₂  tsp dried thyme 

¹/₄  tsp black pepper 

Preheat oven to 375°F. Slice zucchini in half lengthwise and scoop out pulp.  Chop pulp finely and set aside.

Marinara Sauce:  In medium bowl, combine tomatoes, salt, basil, oregano, thyme and pepper. 

Boats: In large frying pan, over medium heat, cook ground beef, sausage meat and garlic until browned and cooked through.  Pour off fat, if necessary. Stir in ¹/₂  cup Mozzarella cheese and Parmesan cheese, plus 1 cup of the reserved zucchini pulp and coconut flour.  Now stir in the Marinara Sauce. Use the remainder of the pulp in a veggie stir-fry, if desired.  Stuff the zucchinis and place on greased cookie sheet.  Bake 40 minutes.  Cover with 1 cup Mozzarella cheese.  Bake another 10 minutes, or until cheese has melted and zucchini are getting quite soft.  Cover with the remaining ¹/₂  cup Mozzarella cheese and bake another 5 to 10 minutes, or until the zucchinis are completely soft to the tip of a sharp paring knife.

Enchilada Casserole

I found this recipe through a forum but not on Pampered Chef, although it is a recipe apparantly found in the 29 Minutes to Dinner cookbook.  Really easy and quick meal!

1 lb lean ground beef (the leaner the better since you don't drain off the fat!)
1 tbsp Southwestern Seasoning Mix (or taco seasoning)
1/4 tsp salt (add amount to preference, I eye-balled it)
1-10 oz can enchilada sauce
1/4 cup water
1/2 cup medium thick and chunky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
sour cream and lime wedges (optional)

Combine beef, seasoning mix, and salt in 10" skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink.  Add enchilada sauce, water, and salsa; bring to a simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces (easiest using a pizza cutter!).  Snip cilantro using Kitchen Shears. 

Arrange half of the tortillas evenly over bottom of the Deep Covered Baker; top with half of the beef mixture, half of the cheese, and sprinkle 2 tbsp of the cilantro over cheese.  Repeat with the tortillas, beef and cheese.

Microwave on high 3-5 minutes or until cheese is melted.  Garnish with remaining cilantro. 

Serve with sour cream and lime wedges if desired.