Guest Author: Lizzie T. Leaf

I am one seriously lucky gal in that not only do I get to write sizzling erotica, I also am a freelance editor. Sometimes a writer comes along that I just can’t wait to work with again because I know their books are going to be amazing.

Author Lizzie T. Leaf is one of those. I’ve worked with her several times, and when she let me know she was working on a new project and needed an editor, I was all over it!

Educating Amber is her latest release and is out now! Buy here!


Lizzie doesn’t just write amazing books, she cooks amazing food! Check out this recipe from our star of the day!

Zucchini with Meat Stuffing Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes


6 zucchini of the same size, weighing about 1 3/4 pounds (800 g) in all

1/2 pound Italian seasoned ground turkey (or add seasons regular ground turkey)

¾ cup brown rice (cooked)

4 tablespoons grated Parmesan or mixed Italian cheeses

1 egg

1 clove garlic (or more if you like garlic)

1 medium-sized onion

1 small bunch parsley

1 tablespoon olive oil

Fresh thyme or basil

Salt & pepper to taste

Small can tomato sauce


Preheat oven to 375°.

Cut zucchini in half and scoop out the pulp. Place the shells into a pot of boiling water. Return the water to a boil.  Boil shells for 5 minutes. Remove and place upside down to drain and cool.

Mince the pulp with onion, garlic and parsley. Sauté the mixture in oil until it is lightly browned.

In a medium size mining bowl combine the vegetable mixture, rice, egg, cheese, and the meats. Mix well. Season to taste with salt, pepper, and thyme. 

Fill the shells with the stuffing, pressing it down firmly but carefully so as not to tear the shell.

Arrange in a sprayed pan, spoon tomato sauce on top, and bake them for 20 minutes.  Remove and sprinkle with additional cheese and bake 5-10 minutes more. 

Yield: 6 servings stuffed zucchini.


4 zucchini squash (approx. 7 inches long)
1 lb. ground turkey
1 med. onion, finely chopped
1 clove garlic, finely chopped
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1 (15 oz.) can tomato sauce
1 tbsp. Parmesan cheese

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.

Brown meat, onion and garlic in Teflon pan until no longer pink. Drain, add basil, oregano and Worcestershire sauce. Fill up boats with meat mixture and arrange in glass baking dish. Cover evenly with tomato sauce and top with cheese. Bake at 325 degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.



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