I am back! I feel like I have been away from the blog forever, and it basically has been – my last post was in February. February?! Working a million hours a week plus school plus (trying to have) a life has pushed other things to the wayside. But I am back and my first focus is better time-management to fit in more blogging! Maybe if I tell my professors this, they’ll give me less homework once fall semester starts….here’s hoping.
Life updates: I am still working my full-time research job but quit my part-time bartending gig to start clinical hours for school. It was hard to leave, and I do miss it, but I know it was the right decision in the long run. I feel much less stressed and, while I did replace it with another part-time job, the new job counts for hours for school plus it’s giving me the real-world nutrition experience I need. So far I really like it! Being in a hospital and getting to see first-hand how patient meals are planned, made, and delivered has shown me SO MUCH in just 4 short months. A good sign that I am on the right career path 🙂 Oh and I got a cat! Her name is Margo and she’s pretty sassy like me. She makes a great addition to my little apartment living.
I also have recently been diagnosed as lactose intolerant. Which sounded like a death sentence to a cheese-addict like myself. However, I have found that cutting out dairy for the most part isn’t too bad. It’s allowed me to be a little more adventurous with cooking and a lot less dependent on cheese for flavor in (almost) every dish. So I am trying to be dairy-free while eating and cooking at home and saving my dairy “splurges” for special meals out, with the help of my good friend Lactaid. I never thought I’d be saying that…
So now it’s time for a recipe! This summer I’ve been eating an abundance of zucchini and squash, and I don’t hate it. My brother’s friend has a farm and I’ve stopped there when I can to get some fresh veggies. Shout-out to my friend and her mom for recommending I make baked stuffed zucchini – it was so delicious! I sort of threw together this recipe with what I had on-hand, so you can play around with it too. Add cheese if you aren’t deprived of all that is good like I am (sorry, I’m still being dramatic about my newly cheese-less life). It’s also a great freezer meal if you have tons of zucchini to use up!
Baked Stuffed Zucchini
- 2 large zucchini, cut in half
- 1/2 lb. lean ground beef
- 1 tbsp extra virgin olive oil
- 1 clove minced garlic
- veggies! (I used diced onions, bell peppers, tomatoes, spinach)
- 1 cup pasta sauce
- Cooking spray
- Spices, salt, pepper
1.) Preheat oven to 350 F. Cut both zucchini in half, lengthwise, and scoop out the “pulp” inside. Save the pulp. Place zucchini halves, cut side up, on sprayed baking dishes or cookie sheets.
2.) In a large skillet, sauté olive oil on medium heat and add garlic. Let cook for about a minute and then add in zucchini pulp and veggies. Sauté until soft, then add ground beef and cook until no longer pink. Turn off heat and add pasta sauce. Stir everything together and add spices/salt/pepper, if desired.
3.) Scoop beef and veggie mixture into the zucchini halves. If there is extra filling, you can save and top off zucchini halves after baking or mix with pasta for another meal (that’s what I did!) Bake in the oven for about 45 minutes or until zucchini is tender. Top with extra pasta sauce and cheese (if desired).