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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Corned Beef Stuffed Zucchini Recipe

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This recipe for Corned Beef Stuffed Zucchini is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large zucchini
1/2 cup diced celery
1 medium onion, chopped
1 tbsp oil
12 oz. can corned beef, unchilled
1 slice bread
1/2 cup shredded mild cheddar cheese
2 tbsp catsup
1/4 tsp dried thyme
Directions:
Directions:
Cook zucchini in boiling salted water three minutes; cool quickly in cold water; cut in half lengthwise and scoop out pulp, leaving one inch thick shell. Dice and reserve pulp; season shells and pepper; cook celery and onion in oil until onion is tender but not browned, about 5 minutes. Add corned beef and flake with fork; tear bread slice into small pieces and add. Add pulp, cheese, catsup and thyme; mix well and fill shells with mixture. Place in shallow pan and bake uncovered, at 350º for 20 minutes. Top with extra cheese and bake five minutes, until cheese melts.

 

 

 

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