 | Perfect way to use those larger zucchini in your garden (you know: the ones you intended to pick, but thought you'd wait another day ~ then they doubled in size overnight!) ** CHEESE * GROUND BEEF ** Italian or Mexican seasoning variations. HEARTY main dish (eat the zucchini shell too)  |
STUFFED ZUCCHINI with GROUND BEEF(Mexican or Italian)
4 medium zucchini (or 1 giant zucchini that’s been left on the vine too long)
1 lb. extra-lean beef ……………………………... 1/2 cup chopped onion
1 can Rotel tomatoes with peppers *OR* 1 can Italian seasoned diced tomatoes
1 egg ………………………………………………...... 1/2 tsp Kosher salt
1/4 cup seasoned dry bread crumbs (Italian or Roasted Garlic are good)
1/2 tsp pepper or cracked red pepper ……… 1 tsp crushed garlic
1 cup+ shredded Monterey Jack *OR* Mozzarella cheese, divided
HERBS for Mexican: 1-2 TB. chopped fresh cilantro *OR* for Italian: 2 tsp. chopped fresh rosemary and 1 tsp. chopped fresh oregano (half of each if dried)
Cut zucchini in half lengthwise; cut a very thin slice from bottom of each half to allow zucchini to sit flat. Scoop out pulp, leaving 1/4” shells. Chop pulp into small cubes to use in the filling.
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. (May take 5 minutes for larger zucchini, or if the shells are thicker)
Meanwhile, in a large skillet, cook beef, zucchini cubes, garlic and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in fresh chopped herbs, UNDRAINED tomatoes, egg, bread crumbs, 1/2 cup cheese salt, and pepper.
Spoon filling evenly into each shell. Top with remaining cheese. Put in/on large rectangle pan and bake at 375 for 20-30 minutes or until hot throughout (may take a little longer for the giant zucchini). Serves about 4
4 medium zucchini (or 1 giant zucchini that’s been left on the vine too long)
1 lb. extra-lean beef ……………………………... 1/2 cup chopped onion
1 can Rotel tomatoes with peppers *OR* 1 can Italian seasoned diced tomatoes
1 egg ………………………………………………...... 1/2 tsp Kosher salt
1/4 cup seasoned dry bread crumbs (Italian or Roasted Garlic are good)
1/2 tsp pepper or cracked red pepper ……… 1 tsp crushed garlic
1 cup+ shredded Monterey Jack *OR* Mozzarella cheese, divided
HERBS for Mexican: 1-2 TB. chopped fresh cilantro *OR* for Italian: 2 tsp. chopped fresh rosemary and 1 tsp. chopped fresh oregano (half of each if dried)
Cut zucchini in half lengthwise; cut a very thin slice from bottom of each half to allow zucchini to sit flat. Scoop out pulp, leaving 1/4” shells. Chop pulp into small cubes to use in the filling.
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. (May take 5 minutes for larger zucchini, or if the shells are thicker)
Meanwhile, in a large skillet, cook beef, zucchini cubes, garlic and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in fresh chopped herbs, UNDRAINED tomatoes, egg, bread crumbs, 1/2 cup cheese salt, and pepper.
Spoon filling evenly into each shell. Top with remaining cheese. Put in/on large rectangle pan and bake at 375 for 20-30 minutes or until hot throughout (may take a little longer for the giant zucchini). Serves about 4
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