Stuffed Zucchini

My parents have a garden this year and are growing zucchini. They had one that grew a little too big and my mom told me the big ones were good for stuffing and bakin in the oven. So I took the large zucchini to try my hand at stuffing it.

First I cut it in half and then in half length wise. After I cut them I thought I should have left it whole and cut thick slices and then hallowed out the middle of them. Then they would stand up and be cute little zucchini rings. That would have been fun.





















I decided to use Italian sausage to stuff the zucchini.

















And tomato paste.
















Instant brown rice and equal parts water

















Sauteed onions and a green pepper (not shown)
















Mix, mix, mix.















Fill the cut zucchini with sausage mixture


















Bake covered 375 30-45 minutes. Till sausage is cooked and zucchini is soft.


Next time I'll probably oil, salt and pepper the zucchini before filling them.
Yum!

Stuffed French Toast

These have become a tradition at our house for Christmas.

I buy premade crescent rolls, or leftover ones I've made from those tubes. I cut a slit down the middle of one side, not cutting all the way through.


Then I spread softened cream cheese In there. Nice and thick! I've used flavored whipped cream cheese like you put on bagels. I've used softened cream cheese mixed with a bit of powdered sugar. Just depends on what mood I'm in and what I have on hand.


Next, I dip the stuffed crescent rolls in french toast batter and put them on the griddle. When I make french toast batter I usually just put an egg or two in a bowl and beat it then add some cinnamon, nutmeg if I'm feeling like nutmeg that day (it's not my favorite) and milk to thin it out. Sometimes I add brown sugar or 100% pure maple syrup.

Yum! I like them with 100% maple syrup, powdered sugar, or buttermilk syrup.