Veggie Tales: Week 2

Yes, yes, I’m still at it! No meat pour moi! But, Mike did return to Boston with a 60 pack of bacon, which could prove to be problematic this weekend.
Last night, we made a recipe out of my veggie cookbook… Stuffed Zucchini!

Ingredients:
(I’m not very good at following recipe measurements, usually I just eyeball)
4 zucchini
white bread, cut in chunks
milk
1 egg yolk
Cheddar, ricotta, and parmesan cheese
oregano
thyme
s&p
Recipe:
-Soak the pieces of bread in milk
-Boil the zucchini for 5 min, cut in half, scoop out the insides
-Mix together zucchini and the rest of the ingredients
-Put the mixture in the hollowed-out zucchinis
-Bake at 375 degrees for 35 min or until golden brown
SO EASY!

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