"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Smith Shock
Added: Friday, September 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large zucchini
1/2# lean ground beef
1/2 medium onion, chopped
2 T. chopped parsley
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/3 C grated Romano cheese
1/2 C. grated cheddar cheese
3/4 C. fine, dry bread crumbs
1 C. seasoned tomato sauce

Directions:
Directions:
Preheat ovento 350 degrees. Halve the zucchini lenghwise and scoop out the innards, leaving a wall 1/2" think all around.
Dice the squash flesh and put into a large bowl.
Put the shells into a shallow baking dish.
Brown beef with onion and drain off fat. Combine with the squash. Stir in the parsley, oregano, salt, pepper, half of the Romano, all of the cheddar, the crumbs and about a third of the tomato sauce.
Mix well, then spoon into shells. Spread remaining sauce over the tops, then sprinkle with remaining Romano cheese. Bake for 30 minutes.
Serve hot with a green vegetable like green beans and a green salad, and sourdough bread or cornbread.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour or less, total time.
Personal Notes:
Personal Notes:
This can be prepared in the morning and then baked at dinner time. Allow 45 minutes to bake if starting cold.

 

 

 

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