Kids and vegetables, it’s not always a love affair. I find that when you come up with kid “buzz” words to add to the name of your dishes it makes the kiddos a little more excited about veggies. That’s why I call this dish Stuffed Zucchini Boats instead of just Stuffed Zucchinis. Before I tell you exactly how I can pull this dinner off with just 10 minutes of prep time, let’s take a few minutes to celebrate the star of this dish, the zucchini. Here are some seriously fantastic facts about this green gem compliments of Wikipedia.
- Zucchini is fat free, cholesterol free, low in sodium, rich in manganese, folate, and vitamins A and C and has more potassium than a banana.
- Nutrients and vitamins found in zucchinis can help prevent cancer and heart disease.
- Zucchinis contain 95 percent water.
- The longest zucchini measured 7 ft 10.3 and was harvested from a home garden in Brampton, Ontario, Canada.
- The flower of the zucchini plant is also edible. Fried squash blossoms anyone?
OK, So how do I do this in just 10 minutes?? It’s all about the prep. You may remember this post about saving with coupons, well when I see ground meat (any variety) is on sale I buy a few packs and freeze them. In the beginning of each week I plan a meal that includes a ground meat. I cook up all the pack with a little onion, salt, and pepper – no specific spices. That way it’s a blank slate that I can add whatever flavors are needed for whatever dish I need it for throughout the week. The second thing I do is make a HUGE batch of my Crockpot Marinara (I typically double the recipe in the link), I always have one jar in the fridge and several in the freezer. I use the coupon method to buy the cans needed for this recipe too.
If I do the above prep work and my typical meal planning I can pull together a wholesome and delicious weeknight meal in minutes. Now that you know my secrets here’s the recipe for my Stuffed Zucchini Boats. I truly hope you and your family enjoy this recipe as much as my Rinos and I do.