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Author Topic: Stuffed Lasagna Zucchini......YUM!  (Read 8888 times)
Doug Varrieur
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« on: July 23, 2011, 09:12:48 PM »


LOW CARB Italian Stuffed Zucchini
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Doug Varrieur
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« Reply #1 on: July 24, 2011, 08:34:29 AM »


This is a really versatile recipe, you can spice things up by replacing the ground beef with cooked hot Italian sausage. You can make it gooey by adding mozzarella cheese in place of some of the Parmesan cheese.  Wink
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umpa
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« Reply #2 on: July 24, 2011, 08:58:46 AM »


This is AWESOME! we shot 6 squash recipes yesterday so we will post as soon as they are done Wink
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Rena
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« Reply #3 on: July 25, 2011, 11:00:13 AM »


This sounds really good. Thanks.
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Rena
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« Reply #4 on: August 03, 2011, 05:45:00 PM »


I've got this in the oven right now. I hope it turns out because I didn't use ricotta (Rick hates that), so I mixed the meat with some other cheeses.
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Doug Varrieur
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« Reply #5 on: August 04, 2011, 07:35:54 AM »


We had this recipe again yesterday.....delicious, how did yours turn out Rena?
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Rena
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« Reply #6 on: August 04, 2011, 09:35:12 AM »


They turned out great! I used Walden Farm's Marinara and it was okay, but a regular low-carb pasta sauce would be better. Next time I make it I'm going to use Italian sausage and maybe add some sliced black olives. They were yummy though, and even Rick liked them, which says a lot because he's so picky.

Now to figure out what to make with that spaghetti squash I have ...
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suzlyn454
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« Reply #7 on: August 04, 2011, 09:47:55 AM »


TwoSweet and I were discussing this and how it looked soooo good, but Doug...we never see any zucchini here that large.  Our store carries zucchini but nothing that diameter.  Is it because we are in South Carolina? lol
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Rena
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« Reply #8 on: August 04, 2011, 11:19:37 AM »


Suzlyn -- I've heard that zucchini shouldn't be grown too large and should be picked when they're fairly small for best results. I'm not sure how much truth is in that, but I've heard it more than once. Mine weren't nearly as large as the ones Doug used in the video, but I did look for the biggest I could find. I'd say they were a 'medium' sized, if that, and they worked just fine. I could have actually hollowed mine out even more than I did, but I like zucchini so much that I didn't want to waste too much of it.

The recipe is great -- I'll definitely be making it again!

I ate both pieces of my zucchini last night, but my husband was full after one. Fine with me because now I get to have his leftovers for lunch. Cheesy
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suzlyn454
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« Reply #9 on: August 04, 2011, 02:05:52 PM »


Sounds great.  Will make the stuffing per Doug's recipe and video and just fill as many as I can.  With our small zucchini might end up several leftovers!  Can you freeze?
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umpa
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« Reply #10 on: August 10, 2011, 09:44:35 AM »


Yes you can freeze them .They soften up when you bake them.They don't have to be as big as dougs just the largest you can find.You can use any meat you would like Wink
Rena sounds like hubby is coming back around Cheesy
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suzlyn454
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« Reply #11 on: August 11, 2011, 11:43:15 AM »


Thanks Umpa, I watched Doug's video again yesterday to refresh my memory because I made this wonderful dish yesterday afternoon!!! YEAH.  I made mine with chicken.  He mentioned in the video that they could be frozen (DUH).  YUMMMMMMM.  My zuchinni was much smaller but the concept was the same.  Had some leftover that hubby and I will have tonight with our shrimp (grilled).  By the way had some filling leftover, any suggestions? LOL Cheesy
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suzlyn454
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« Reply #12 on: August 12, 2011, 05:51:24 AM »


Hubby had never had this until Thursday night.  He absolutely loved it!  Suggested this as a meal by itself.  When his sister called he was bragging to her about how good it was.  Ready to make some more LOL.  Thanks Doug for a GREAT recipe...easy and delish Wink
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« Reply #13 on: August 12, 2011, 09:59:46 AM »


Its a great filling for lasanga!  Wink
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TooSweet
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« Reply #14 on: August 24, 2011, 05:50:10 AM »


Going on a zucchini hunt today!!!  Doug keep the videos coming... they are great!!    Wink
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