Lunchtime with the Fuller’s

OK I’m feeling veggie again. So this week is going to be mainly vegetarian meals. But let me do a side bar on my daughter.

So I am sitting at my desk and she starts growling and I asked her “are you growling at me?” she states “yes like a tiger” and she comes over to me and starts growling at me. In turn I begin acting like I was afraid like she was going to eat me and she did 🙂 She has never really initiated that before so excited.

Now back to Saturday’s lunch. Today I made a pesto stuffed zucchini and I was a bit apprehensive because:
1. It required work and
2. My inner unhealthy girl wanted a burger with some fries and an apple pie with a Starbucks on the side.

With that being said I made it anyways. So here is a picture:


This is what it looked like after baking yummy.

Here is the recipe:
I used 3 large zucchini
4 oz of mozzella cheese cut into small chunks
1/2 cup of shredded paramesan cheese
1/2 cup pesto sauce
1/4 walnuts (the recipe said pine nut but I didn’t have those)
and 1 container of cherry or grape tomatoes roughly chopped.

Cut the zucchini in half and scoop out all of the flesh, you can make bread or muffins or pancakes with the flesh, freeze it or trash it (although that would be a sad waste). Set them aside in a roasting pan.

Then in a small bowl add the chopped tomatoes and mozzarella, pesto, walnuts and shredded parmesan and mix well together. Then spoon mixture into the scooped out zucchini, add about 1 cup of water to the bottom of the roasting pan so the zucchini don’t dry out on the outside and bake on 375 degrees for 45 minutes.

Serve with a salad or another accompanying veggie and viola your meal is served. This was filling yet light and the kids loved them.

I hope you enjoy as much as we did. Not sure if I am going to post dinner as tonight I’m making tomato soup and grilled cheese sandwiches.

Until next time wishing you
Health and Wellness


My plate


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