Get Stuffed!
Looking for a delightful dinner party or a fun family night? Why not shake things up with a colorful assortment of stuffed dishes?
Stuffed Zucchini Boats
Ingredients:
4 large zucchinis
½ brick of cream cheese
1 cup grated Parmesan cheese
Garlic salt to taste
Paprika and parsley garnish
Instructions:
Wash and quarter the zucchinis lengthwise.
Cook them in boiling water for 10 minutes until tender.
Scoop out the insides of the zucchini and set the insides aside in a small bowl.
Add cream cheese and garlic salt to taste, chop and blend the mixture with a fork.
Fill each zucchini “boat” with the mixture and place it on a baking sheet.
Sprinkle with grated Parmesan, paprika, and parsley.
Broil for 10 minutes and serve hot.
Serves 8, prep time 20 minutes.
Stuffed Tomatoes
Ingredients:
4 large tomatoes
½ brick of cream cheese
1 cup grated Parmesan cheese
Garlic salt to taste
Paprika and parsley garnish
Instructions:
Wash and halve the tomatoes.
Scoop out the insides of the tomatoes and set the insides aside in a small bowl.
Add cream cheese and garlic salt to taste, chop and blend the mixture with a fork.
Fill each tomato half with the mixture and place on a baking sheet.
Sprinkle with grated Parmesan, paprika, and parsley.
Broil for 10 minutes and serve hot.
Serves 8, prep time 20 minutes.
Stuffed Mushrooms
Ingredients:
20-30 large mushrooms
½ lb. ground Italian sausage
1 cup grated Parmesan cheese
Garlic salt to taste
Instructions:
Brown the sausage.
Scoop out the insides of the mushrooms and set the insides aside in a small bowl.
Add sausage, ½ cup of Parmesan cheese to the bowl of mushroom stems.
Chop and blend the mixture with a fork.
Fill each mushroom with the mixture and place on a baking sheet.
Sprinkle with grated Parmesan.
Broil for 10 minutes and serve hot.
Serves 4-8, prep time 30 minutes.
Lemon Sherbet boats
Ingredients:
4 large lemons
8 scoops of sherbet
Mint leaves for garnish
Instructions:
Wash and halve lemons lengthwise.
Cut a thin slice off the bottom of each lemon rind so that they sit flat on a surface.
Scoop out the insides of the lemons and set insides in a small bowl*
Freeze lemon rinds if you have time; otherwise, room temperature is fine.
When it’s time for dessert, scoop sherbet into each rind, garnish with mint leaves, and serve!
Serves 8, prep time 15 minutes.
*Pro tip! Use the lemon juice and pulp to make fresh lemonade.