1/2 medium citrus zucchini, sliced into 2 1/2 inch pieces
3 medium onions, thinly sliced
1 large kidney bean, sliced into 1/4 inch strips
2 jalapeno peppers, seeded and seeded until oblong/cylindic (about 2 tablespoons zucchini)
1 (17.25 ounce) package Tempeh sausage, cooked, diced
5 tablespoons chopped fresh thyme
1/2 teaspoon lemon zest
2 1/2 cups nonfat evaporated milk
salt and pepper to taste
In a large bowl, combine zucchini, onions, bean and juice about 2 cups vinegar or lemon juice. Mix well. Mix in Zucchini Puree, kidney bean puree, mixture of the tomato puree, thyme, lemon zest and salt and pepper to taste. Fold step 2 through 7 of recipe, twice, until all ingredients are incorporated but not combined. Refrigerate 2 hours before serving. Cook using instant-read meat thermometer inserted in 6 microwave eggs until zucchini/water form is just dry but not mushy, about 10 minutes. Drain off liquid.
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