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Corned Beef Stuffed Zucchini Recipe

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This recipe for Corned Beef Stuffed Zucchini, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqueline Joseph
Added: Tuesday, September 15, 2009

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 350 for 20 minutes. Top with extra cheese and bake five minutes, until cheese melts.

 

 

 

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