Venison Stuffed Zucchini Boat by Olivia By: Olivia Trammell - Rockwall County 4-H
Serves: 6
Ingredients: 3 medium squash ½ pound of ground venison 1 packet of hidden valley ranch Orange and yellow peppers -diced Onions – diced Shredded cheese 1 cup of reduced fat sour cream Tomatoes-diced
Instructions: 1. Cut the squash in half (vertically). 2. Scoop out the pulp and save for later. 3. Fry the venison in a large pan on medium heat. 4. Add the chopped peppers and onions into the venison. 5. Mix in the ranch and zucchini pulp into the mixture. 6. Add one cup of sour cream (add more to make creamier). 7. Scoop your mixture into the squash. 8. Sprinkle shredded cheese and diced tomatoes on top. 9. Preheat oven 425* farenheit and bake for 45 min or until squash are tender.
