Serving Central Georgia

Located in South Macon, GA

Wellness for Life

Transformational Living

Kimberly Lloyd, PhD, BCHHP

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© 2017 by Kimberly Lloyd. Proudly created with



Stuffed Zucchini Boats


1 large            zucchini, halved lengthwise, seeds removed and reserved

½ med            red pepper, diced

½ med            yellow onion, diced

1 clove           garlic, crushed and minced

6 spears         asparagus, broken into small pieces

2 oz.                goat cheese, shredded

To taste          salt, pepper, and/or other preferred seasonings

                        Butter or coconut oil for sautéing


Preheat oven to 350 degrees F.


In a skillet, lightly sauté pepper, onion, garlic, asparagus, and reserved zucchini seeds in butter or oil until slightly browned. Remove from heat. Place zucchini halves in a greased, oven-safe casserole dish, skin-side down. Season zucchini flesh with salt and pepper. Heap the sautéed vegetables onto the hollowed zucchini cavities. Top with 1 oz. of goat cheese per half.


Bake in oven for 10-15 minutes, or until zucchini flesh is easily pierced with a fork or knife. Serves 2.

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