Cheeseburger Stuffed Zucchini

Complete CRAZY talk!  It’s a cheeseburger in a zucchini boat!  Honestly, all the goodness of a gouda cheese burger without the guilt of that carb-crazy bun.  Trust me, as you read through the ingredients you will question if I am a mad person!  Just give it a shot and you will see that deliciousness just arrived in a zucchini boat.  Set Sail!- Amanda  

cheeseburger zucchini

Cheeseburger Stuffed Zucchini

1 T olive oil

1 lb. ground beef

1 small yellow onion, diced

coarse salt and fresh black pepper

1/2 T Tony Chachere’s seasoning

1 cup fresh tomatoes, diced, seeds removed

1/2 cup dill pickle, diced


1 T butter

1 T all-purpose flour

1 cup milk

1 T Dijon mustard

1 + 1/2 cups Gouda cheese, shredded, divided

3 medium zucchini

green onions, snipped with kitchen shears, for serving

In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Add Tony Chachere’s seasoning.  Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.

Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.

In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.

Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.

Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.

Bake at 400 degrees for 25-30 minutes until heated through. Sprinkle with green onions to serve.

Chicken Tetrazzini

We all need a meal that does not need a lot of thought.  A little chopping, a little mixing, and throw it together over some heat.  This Chicken Tetrazzini was a complete winner at our house served with a green salad and warm, garlic bread.  Big score that we had a yummy lunch the next day.  Here’s to an easy night in the kitchen!- AmandaChicken Tetra

Chicken Tetrazzini

3 T butter

1 medium onion, chopped

3/4 cup celery, chopped

2 cups chicken breasts, cooked and chopped into bite-sized pieces

6 oz. uncooked spaghetti noodles, broken in half

1 t salt

1/4 t pepper

1 can cream of chicken soup

2 1/2 cups chicken broth

1 cup fresh mushrooms, sliced

1/2 cup grated Parmesan cheese


Melt butter in a large skillet.  Add onion and celery.  Cook until clear.  Arrange chicken in a layer over the onion and celery.  Add uncooked noodles.  Mix salt, pepper, soup, and chicken broth together and pour the mixture over the noodles.  Make sure that all noodles are moistened.  Place mushrooms over the top and sprinkle with the parmesan cheese and a little paprika.  Simmer over low heat for 45 minutes.