Stuffed Zucchini
Woman in the Middle | January 15, 2015I ran across this post in my “draft” folder. I forgot to share this recipe with you back in the summer. But summer will come again, that time of year when giant zucchini make their way from gardens all around you and suddenly appear on your kitchen counter. What to do with a zucchini you could use as a weapon? Stuff it!
I forgot to take a photo before we began to enjoy dinner. I am not the world’s greatest food photographer either….but I swear it tasted yummy!
The recipe below is a general one. Customize according to your tastes and what you have in your cupboard.
1 large onion
1 lb ground meat
1/2 cup dried bread crumbs
1 1/2 to 2 cups of sauce such as spaghetti sauce, beef gravy, onion soup, etc… (I used a package of Campbell’s Slow Cooking sauce, Tavern Style Pot Roast)
Shredded Cheese
Chop up onion and put in same pan as the ground meat. Cook until meat is no longer pink. Add sauce and breadcrumb to meat mixture and stir.
Meanwhile, cut zucchini in half lengthwise. Scrap seeds out using a spoon. Leave about a half an inch thick shell. Put the zucchini halves in a baking dish, cutting off ends as needed to make the zucchini fit in the dish. Spoon the meat mixture into the zucchini shells. Cover tightly with foil. Bake for 45 minutes to an hour in a 375 degree oven. I used a fork to check the doneness of the zucchini. (My giant squash needed a little over an hour to get to a pleasantly cooked but firm state, so plan accordingly.) Sprinkle with cheese and put back into the oven for a minute or two to allow the cheese to melt. Cut off a big hunk and enjoy with some garlic bread.
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