Blog — parrillo captri cooking

To make a dinner variation of barley cakes, substitute onion, zucchini and garlic for the cinnamon. Best served with chicken. Can be taken with you in ziplock baggies when you need to be at work or on the road!

This stuffed zucchini recipe was created by Dominique Parrillo of Parrillo Performance. Ingredients: 3 large zucchini cut lengthwise into halves 1 medium zucchini cut into small cubes 1 cup chopped red bell pepper 1 cup chopped onion 3 cloves garlic, minced 2 TBS CapTri® 1 medium tomato seeded and chopped 1 tsp dried basil 1 can Garbanzo beans, drained and rinsed Directions: With a spoon, hollow out the large zucchini and discard the seeds. In a large skillet, place chopped zucchini, red pepper, onion, garlic and CapTri®. Cook on medium high heat until tender about 8 minutes. Add tomato and...