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A made-up baked stuffed zucchini dish with leftover rice, veggie protein, peppers, homegrown tomatoes, cheese and whatever seasoning seemed good at the time. In retrospect, I’d dig out the zucchini a little more and cook slightly longer so it was softer. Otherwise, this was perfect! Baked at 400 for like 20-30 minutes but don’t quote me on that. Make up your own! 😁 #supper #gardenveggies | Kimberly Williams-Paisley
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