Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef Stuffed Zucchini
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- #5106
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound uncooked lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
1 1/4 cup soft breadcrumbs
1 egg, beaten
1 tablespoon dried parsley
1 teaspoon basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon black pepper
16 ounces canned tomato sauce, divided
2 medium tomatoes, chopped
5 medium zucchini
2 cups Mozzarella cheese, shredded
directions
In a large bowl, combine the first 11 ingredients and 8 ounces of tomato sauce, mix well. Stir in tomatoes. Halve zucchini lengthwise, scoop out seeds.
Fill with meat mixture, place in two 13 x 9 inch baking dishes. Spoon remaining tomato sauce over each.
Bake uncovered at 375 degrees F for 45 minutes or until zucchini is tender. Sprinkle with cheese the last 4 minutes of baking.
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nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
August 24, 2003
Even someone who thinks that they don't like zucchini will love this recipe.