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Table Charlotte- Recipes for the Week

Stuffed squash and zucchini a vegetable medley delight
Explore the summer in this combination
Published Sunday, September 8, 2019 1:11 pm
by Ashley Mahoney | The Charlotte Post

Stuffed squash and zucchini are a dynamic summer vegetable duo.

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How many different ways can you stuff a summer vegetable? Quite a few. We experimented with feta and garbanzo beans last week, and while it was satisfactory in the moment, it left us wanting to explore. Dig in!

Serves 2.

1 zucchini

1 squash

2 vine tomatoes

2 pieces of fresh corn

1 mango

1 peach

1/2 cup red onion

2 cups black beans

2 tablespoons Mexican blend cheese

1 teaspoon fresh dill  

Bring a pot of boiling water to boil, add a dash of salt

Shuck corn

Add corn to boil boiling water

Cover and cook on low for approximately 10 minutes—until the corn is tender

Preheat oven to 350 degrees

Slice zucchini and squash lengthwise

Slice through the center of each piece, but not all the way through—just deep enough to hollow out each vegetable

Place beans in a large mixing bowl

Dice mango and peaches

Add to a large mixing bowl

Mince onion and add to bowl

Remove cooked corn, and slice corn off the cob

Add to large mixing bowl

Stir to combine

Add mixture to hollowed out vegetables

Top with cheese and dill

Bake for 20-25 minutes 


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