For the first time in I don’t know how many weeks, I had a really good day of bowling on Wednesday afternoon. Best scores I have had in I don’t know how long. Needless to say I was delighted although, of course, we are not playing in a league at the moment. Our winter league starts on September 8. I would like to think I will bowl well in the league. I am keeping my fingers crossed.
Don’t forget the blogfest for Tina. If you haven’t signed up yet, click on the sunflower badge and it will take you to the linky list.
When we lived in North Carolina, around this time of the year people would tell you not to leave your car windows open or you would return to find it full of zucchini. Well, if you have an over abundance here is a good Kraft recipe for using them. I had never heard of arbol chiles so I looked them up and have provided a link.
Three-Cheese Stuffed Zucchini
Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness—with feta, mozzarella and Parmesan.
What You Need6 zucchini (3-1/2 lb.)
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. oil
1 onion, chopped
3 arbol chiles, stemmed
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 Tbsp. KRAFT Grated Parmesan Cheese
3 cups hot cooked long-grain brown rice
Make ItHEAT oven to 350ºF.
COOK zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
CUT thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
HEAT oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
BLEND reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
BAKE 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.
Kraft Kitchens TipsHow to Make the Zucchini Shells
Use an apple corer to scoop out the centers of the cooked zucchini to make the shells.
Cooking Know-How For even cooking, pick zucchini that are similar in shape and size.
Substitute Prepare using Mexican zucchini.
- Have a great day