Ingredients:

  • Eight grey zucchinis 
  • One 15 oz can of black beans 
  • Two cups long grain rice cooked 
  • One yellow onion 
  • One 15 oz cans of tomato sauce 

Directions: 

  1. Cook the two cups of rice and mix with drained beans, season then set aside 
  2. Cut off tops of zucchinis and with a zucchini coring tool or narrow spoon dig out the seeds inside the zucchini from the top 
  3. Stuff zucchinis with beans and rice mixture 
  4. On the stove sear and season the zucchinis in an oiled pan 
  5. Lay seared zucchinis in a casserole dish that they should mostly fill 
  6. Pour the tomato sauce over the zucchinis in the casserole dish and put in a 350-degree oven for 30 minutes (season tomato sauce if there is no salt in it) 
  7. Let cool and serve 

Ingredients:

  • One 18 oz jar of peanut butter 
  • One cup of flour (all purpose) 
  • One cup of sugar 
  • Six tablespoons of water 
  • One teaspoon of baking soda 

Directions:

  1. In mixer or bowl, mix all ingredients together (order is not important as long as they are well incorporated) 
  2. Using an ice cream scooper or spoon portion out two oz balls on a baking sheet 
  3. Press down on cookie dough balls with a fork in a crosshatching motion (two times with 90 degrees of rotation in between) 
  4. Bake in a 350-degree oven for 13-15 minutes (chewy or firm) 
  5. Let cool for 10-15 minutes before serving 
MenuCost
Stuffed Grey Zucchini 1.31
Vegan Peanut Butter Cookies0.35
Total$1.66