Any size zucchini (this is a good way to use those BIG ones!)
green pepper
onion
mushrooms
Olive oil
Cheddar cheese

Preheat oven to 350 degrees fahrenheit.

Cut green pepper and onion into small chunks. Slice or chunk mushrooms.

Slice the zucchini lengthwise in half. Scoop out the seeds to create a zucchini “boat”. (You can reserve the scoopings for soup stock if you want, or discard) Steam the zucchini “boats” until fork tender (not too soggy!)

Saute the other veggies in a little olive oil until crispy tender.

Place the zucchini “boats” onto a foil covered baking sheet and fill the boats with the sauted veggies. Top with Cheddar cheese and bake until the cheese is melted and bubbly.

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.

Notes:
This can be served as a side dish or eaten as a meal with a “brown” on the side.
You may want to add some cooked brown rice to the veggies before stuffing the boats
Recommend Cabot Sharp Cheddar Cheese from Vermont