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.
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reviews & comments
August 24, 2003
Even someone who thinks that they don't like zucchini will love this recipe.