For dinner, i.e.
And if you can’t make it, then here’s what we’re having and how I prepared it…just in case you might want to give it a try. It’s easy-peasy and ever so yummy.
Prep time: About 40 minutes…depending on how quickly you chop.
Cooking time: About an hour and a half at 350 F.
Here’s what you’ll need to get started.
Either 1 large zucchini sliced in half from end to end or two ‘pat-pan’ round ones.
Cut the top off as you would when carving a pumpkin and scoop out the innards.
Gather together all the ingredients…brown or whole grain rice, diced tomatoes, small portabella mushrooms, 1 pound of lean ground beef, about a 1/4 cup of chopped onions and a 1/2 a pound of bacon.
Cook the rice according to the package directions and allow to cool while you prepare the rest of the filling.
Cut up the bacon in to small pieces and sauté until almost done.
While the bacon is cooking, chop the onions…
And slice the mushrooms…
Then add both to the bacon and cook until the onions are translucent and the mushrooms just softened.
Remove from the pan and transfer to a holding dish.
Cook the ground beef until done and drain.
Then transfer everything to a large bowl, including the cooked brown or whole grain rice and the drained diced tomatoes.
Salt and pepper to taste and stir thoroughly until mixed. I prefer not to use salt. I chose not to add any other spices because the diced tomatoes that I used had garlic and basil already added.
Spray your pan with Pam.
Set the zucchinis in the pan…
Then pour a can of tomato sauce into the bottom of the pan.
Fill the zucchinis with a generous amount of the stuffing…
And top with grated mozzarella cheese.
Cover or tent loosely with aluminum foil…
And bake covered in a 350F oven for 1 1/2 hours.
Remove from the oven, uncover, add a bit more cheese and then bake for an additional 15 minutes or until the cheese turns a golden brown.
The table is set, and dinner will be around 5:30 p.m.
Oh wait…and there’s German chocolate cake for dessert!
Shall we set another place…or places?