Veggie Egg Cups + Stuffed Zucchini Boats
Quick nutrient dense meals are my go-to for feeling energized throughout the day! Today, I am sharing two of my favorite quick recipes for you to add to your summer menu. Both recipes are filled with tasty veggies and Applegates’ new organic pasture raised cheese.
As a nutritionist and advocate for whole foods, I have to say that this cheese is the real deal! Applegate Naturals’ new cheese is sourced from pasture raised cows that are humanely raised without hormones. The whole line of their cheeses are non-GMO, contain no added preservatives, and no added colors. How amazing is that?!
To celebrate the abundance of summer produce, both recipes are filled with tasty vegetables. The combination of summer produce and delicious organic cheese is such a winner! The first recipe is a stuffed zucchini boat that is great as an entree or as a side dish. The egg cups have been a saving grace for me! They are perfect to grab as a snack or for a quick breakfast! I hope that you enjoy these recipes as much as I have!
Stuffed Zucchini Boats
Ingredients
- 3 zucchinis
- 1/2 cup chopped mushrooms
- 1/4 cup diced onion
- 1/2 cup chopped tomatoes
- 2 cups baby spinach
- 2 cloves minced garlic
- 1/2 cup cooked chickpeas (about half of a can of chickpeas)
- 2 slices Applegate Organic Pasture Raised Provolone Cheese
- 2 tbsp olive oil or coconut oil
- 5-10 Fresh basil leaves
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Next, begin prepping the vegetables. For the zucchinis, cut them lengthwise in half and use a spoon to hallow out the center (see photo).
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In a skillet, add the oil and diced onion. Cook on medium heat until the onions are fragrant and slightly transparent-about 5-8 minutes. Next, add the garlic, tomatoes, and mushrooms. Sauteeing frequently for another 5-8 minutes. Then lower the heat to medium low. Add the chickpeas and spinach and cook for 10 minutes. Top with fresh basil.
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Place the zucchini in a baking dish and add the vegetable mixture to the cored centers. Finally, place the provolone cheese on top. Optional to cut the cheese into strips.
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Bake in the preheated oven for 15 minutes. Let cool and enjoy!
Veggie and Cheese Egg Cups
These nutritious egg cups are simple to make and packed with flavor!
Ingredients
- 8 eggs
- 1 cup chopped spinach
- 1/2 cup diced red bell pepper
- 1/2 cup Applegate Organic Pasture Raised Mexican Blend Shredded Cheese
- salt and pepper to taste
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin with oil and set aside.
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In a large bowl, whisk all the eggs together until the yolks are all broken and smooth. Add a pinch of salt and pepper.
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In the bottom of the muffin tin cups, place a little bit of the chopped spinach and diced bell pepper. About 1 tablespoon of the vegetables total. Once all the cups have vegetables, evenly divide the 1/2 cup of cheese into the muffin tin cups.
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Next, add the egg mixture on top of the vegetables and cheese. Add enough of the egg mixture until the cups are filled just below the top.
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Bake the egg cups in the preheated oven for 12-18 minutes or until a toothpick placed in the center of a cup comes out clean. Sprinkle more cheese on the top if desired. Let cool and enjoy!
Recipe Notes
I used a mini muffin pan for this recipe which made 24 egg cups.
This post is sponsored by Applegate Naturals. Thank you for supporting Wildly Wholesome and my love for organic cheese! All opinions are my own.