Souper Cubes 2 Cup Silicone Freezer Molds With Lids - Easy Meal Prep Container - Silicone Freezer Trays With Lid for Food, Stocks and More, Silicone Soup Freezer Molds

These were a bit pricey, but the quality was there. They are framed by a metal rim which makes them very sturdy when transporting them. The thickness of the silicone is very good quality.

https://www.amazon.com/dp/B07W9J64VK?ref=ppx_yo2ov_dt_b_product_details&th=1

I made a Artichoke Shrimp entree, froze it up, wrapped each cube in saran wrap, and put in a gallon zip lock bag. Labelled it.

I did the same by deboning a whole chicken, put in the cubes, froze, then wrapped individually in Saran Wrap, and put in a labelled zip lock bag. I also made some home made rice-a-roni and froze that in the 1 Cup size.

I have doubled this recipe, using 2 zucchini. That gave me 2 containers to freeze for another time, serving it as just the mix, with a side of rice or potato.

Stuffed Zucchini (Zucchine Ripiene)

1 medium to large zucchini or Eggplant

2 tablespoons olive oil, divided

1/2 pound ground pork, turkey or beef (you choose!)

1/2 medium onion, chopped

2 small cloves of garlic, diced

4 ounces of mushrooms, chopped (I used Portobello but use your favorite)

1/8 cup white wine

1 1/2 diced plum tomatoes

1/3 cup grated Parmigiano cheese

1/8 cup fresh basil, chopped (use frozen prepared basil)

1/8 cup fresh parsley, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of panko bread crumbs

Vegetable Broth to keep mixture moist

Equipment:

1 large skillet (to hold the stuffing)

Use orange rectangular enamel cast iron pan

1. Cut the zucchini in half lengthwise. Leave the shells about 1/4 inch thick. Be careful not to pierce shell. Reserve and dice half of the insides that have been scooped out.

2. Heat 2 tablespoons of oil in a large skillet over medium heat until hot. Add the ground meat and sauté until lightly browned, stirring occasionally – about 8 minutes. Scoop the meat into a bowl.

3. Using the same skillet, add the remaining 2 tablespoons oil and heat. Add the onion and garlic and sauté until soft, about 5-7 minutes. Add in the chopped mushrooms and reserved zucchini. Sauté until tender – about another 5 minutes. Add the ground meat back into the skillet.

4. Add the wine and diced tomato. Sauté until tomato is soft and heated through. Stir in just enough veg. Broth to moisten. Remove from the heat and allow to cool.

5. Preheat oven to 350 degrees. When the mixture has cooled, stir in Parmigiano, basil, parsley, salt and pepper.

6. Fill the zucchini halves with the mixture, slightly mounding. Arrange the stuffed zucchini in baking dish. Spray with olive oil and sprinkle with breadcrumbs. Pour about 1/4 inch of water in the bottom of the baking dish. Place in the oven.

7. Bake for about 40-45 minutes or until the filling is golden brown. Remove from oven and serve!