Friday, August 27, 2010

Stuffed Zucchini

I had a bunch of random things in my fridge and came up with this meal. All things considered, I was really impressed with myself. I would even make it again.

2 old zucchini
2 old poblano peppers
8 freezer burnt leftover meatballs
1/2 cup cream, 5 days past expiration
3 egg yolks, leftover from using the whites

Food process thawed meatballs, eggs, and enough cream to make a spreadable consistency out of it all. Add some salt.

Slice the zucchini and peppers in half and scoop out the seeds. Fill them with the meat mixture and put in a greased pyrex.

Bake at 375' for about 45 minutes or until tender. Serve with yam fries.

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