Having my vegetarian daughter home has me creating a lot of plant based meals. At the same time making sure they are full of protein.
She also limits her carb intake.
It is actually a nice stepping out of the usual routine.
Grilled Zucchini stuffed with homemade marinara sauce, topped with fresh mozzarella & walnut pesto crumble
4-6 Organic and/or Local Zucchini
Olive Oil for brushing zucchinis
Walnut Herb Crumble Recipe:https://beyondblyss.wordpress.com/2013/06/05/walnut-herb-crumble/
Slow Roasted Marinara Sauce Recipe:https://beyondblyss.wordpress.com/2013/03/22/slow-roasted-marinara-sauce/
3-4 Slices of Fresh Mozzarella
Wash, cut and scrape out half of the insides- soft part of zucchini
Grill- warm it up minimum 15 min on high
Brush Zucchini lightly with olive oil
Reduce grill to medium-high
Grill face down first 3-5 minutes with cover open
When you flip grill a few minutes then add slow roasted marinara sauce Recipe; : https://beyondblyss.wordpress.com/2013/03/22/slow-roasted-marinara-sauce/
Add fresh mozzarella -I cut into strip or pull apart
Once melted add walnut pesto mix
Recipe Created By Tina Meade/ Beyond Blyss