Vegetarian Blog for the Lazy

Ingredients:

• 6 medium zucchini
• 3 cups toasted bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion, minced
• 3 tablespoons fresh minced parsley
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons butter
• Parmesan cheese for topping, optional swiss cheese topping

Preparation:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, toasted bread crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese (and optional swiss cheese) and bake at 350° for 30 minutes or until a medium brown crust forms on top.

• 1 Can of whole kernel corn, drained
• 1 Can of red kidney beans, only 1/2 drained
• 1 Can of pinto beans (or black beans), drained
• 2 Cups of shredded sharp chedder
• 1/2 Cup of green onions, sliced (about 2-3 stalks)
• 1 tbsp chili powder
• 1/4 tsp of ground cumin
• 1 package (8 1/2 oz. of cornbread mix)
• butter for greasing the pan
• Any toppings you like, such as cilantro, hot sauce, avocado or tortilla chips

In a large bowl, stir together all ingredients except the cornbread. Pour into a greased 2 quart baking pan or casserole dish. Make corn bread according to the directions, and pour on top – spreading evenly.

Bake at 350 degrees for 35-40 minutes or until cornbread is firm and golden brown.

• Buns (I like the SF Bay Area local bread, Semifreddi Challah Burger Buns)
• 2 slices (per sandwich) of Provolone Cheese
• small bunch of chopped cilantro
• small bunch of alfalfa sprouts
• 1 tbsp Sriracha
• 2 tbsp mayonnaise
• 1 heirloom tomato

Cut the buns in half and toast with 2 slices of Provolone cheese on one side of the bun until the cheese begins to bubble and the bread is browned. Mix the Sriracha and the mayonnaise together to create the Sriracha Aioli and then spread it on the toasted bun. Top with tomato, alfalfa sprouts and chopped cilantro.