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Wed, Nov

Jefferson Township Farmers Market – Features Maribyrd Singer, Songwriter, Artist this weekend

Jefferson News
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This weekend the Jefferson Township Farmers Market will be featuring the addition of Maribyrd, who is a singer/songwriter that be can’t missed as artist that will entertain the crowd with her abilities in acoustic guitar, mandolin, a  little bass, and with her singing harmonies to each tune.

Jefferson Township Farmers Market Update:

  • Watch for several new vendors coming up within a few weeks.
  • Plus, the new Sign going up on RT 15 to help advertise the Farmers Market

In the continuing of the theme of buy fresh and Shop Local, Anna Marie submitted the following recipe, she made from fresh zucchini.

Anna Marie: Of Jefferson Township

Beef Stuffed Zucchini Boats

The zucchini boats are stuffed with ground beef sauce and topped with cheese and baked until the cheese is bubbly and the crust is cooked through. They store very well in the fridge or freezer and make a great take to work lunch too.

I used cheddar cheese because that was all I had on hand, but Mozzarella or Monterey Jack  work as well. Top with diced tomatoes, avocado, and/or cilantro. If you’re a foodie, go ahead and add a drizzle of lime too! 

Beef Stuffed Zucchini Boats

Prep time:
Cook time:
Total time:
Serves: 6

Ingredients

  • 6-8 medium zucchini
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • ½ cup onion, chopped

  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup low-fat shredded cheddar or mozzarella cheese

 

Instructions

  1. Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.
  2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
     
  3. Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

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