Wednesday, May 12, 2010

Stuffed Zucchini with Chili and Cheese

I am serious about making Chili. I seriously always make far too much! So what's a girl to do with it all? Well, I shared some, froze some, and put some on top of zucchini! A sure fire way to turn boring leftovers into a new meal, and a perfect way to add a little more veg to the dinner plate.
Stuffed Zucchini with Chili and Cheese
Serves 4
4 zucchini
about 4 cups leftover Chili
1/2 - 1 cup Monterey Jack cheese
Preheat oven to 375 F.
Trim and cut zucchini in half length wise. Using a teaspoon, scoop out about half it's flesh.
Chop the flesh up into small chunks and stir into Chili.
Place zucchini side by side in a shallow glass baking dish.
Spread the Chili over zucchini, sprinkle evenly with cheese.
Pop in the oven and bake for 20 - 30 minutes, or until heated through.
Turn the oven to broil, and broil for 2 - 4 minutes, or until lightly golden.

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