Veggie Tales: Week 2

Yes, yes, I'm still at it! No meat pour moi! But, Mike did return to Boston with a 60 pack of bacon, which could prove to be problematic this weekend.
Last night, we made a recipe out of my veggie cookbook... Stuffed Zucchini!

Ingredients:

(I'm not very good at following recipe measurements, usually I just eyeball)

4 zucchini

white bread, cut in chunks

milk

1 egg yolk

Cheddar, ricotta, and parmesan cheese

oregano

thyme

s&p

Recipe:

-Soak the pieces of bread in milk

-Boil the zucchini for 5 min, cut in half, scoop out the insides

-Mix together zucchini and the rest of the ingredients

-Put the mixture in the hollowed-out zucchinis

-Bake at 375 degrees for 35 min or until golden brown

SO EASY!