Usually I’m always in a rush when I head to the food store – get in and get out – but the other day I wasn’t in a rush so I decided to take my time. As I’m looking around and watching people put things in their carts I’m couldn’t help but feel disgusted. Why you ask? Not only were people adding tons of chips, cookies, and sugary drinks into their carts- but they were over stocking their carts. I understand if you have a big family you need to buy a lot of food, but do you really need 4 different types of cookies? And don’t get me wrong I love dishes that have a lot of flavor, but you can take simple and healthy ingredients and turn them into something delicious. Let’s get serious about food people – pass on those sugary, processed foods and head right for the produce and meat/fish/chicken section.
This recipe is thanks to my mom Christine. She first did this recipe for dinner one night, and I just had to replicate it and share it with my readers. So friends I give you stuffed zucchini with bread crumbs and mozzarella topping.
Ingredients – makes about 6-7 servings
1.5 cups of panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
1.5 cup tomato sauce
1 cup mozzarella
Pre heat your oven to 350 degrees. Start by washing your zucchini and slicing them in half.
Grab another bowl and scoop out the inside of each zucchini. The easiest way is just to use a spoon and gradually clean out the inside.
Go ahead and add your bread crumbs, salt, pepper and tomato sauce to your mixture. Mix those ingredients together – this will be your filling. Place your zucchini on a baking sheet and add your mixture to each one.
Cook your zucchini for about 20-30 minutes or until your zucchini is soft. 2 minutes before your zucchini is done, sprinkle your mozzarella on top. Cook for another 2 minutes – let cool for a few minutes then enjoy!