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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini is from Mama Sue's Terrific,Awesome,Outstanding,Wicked Good 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:  
4 Medium Zucchini
1lb Ground Beef (or, 1/2lb each beef & sausage)
1/4 C Olive Oil
1/2 C Green Pepper, diced small
1 T Parsley, chopped
1 Clove Garlic, chopped or minced
1 Medium Onion, diced small
1/2 tsp Oregano, dried
1 C Fresh Bread Crumbs
1 3/4 C Tomato Sauce
1/2 C Parmesian Parmesan Cheese, grated
Directions:
Directions:
Preheat oven to 350. Slice zucchinis in half lengthwise. Scoop out pulp and chop. Sauté meat in oil just until it loses its pink color. Add garlic, onion, green pepper and sauté 5 minutes. Remove from heat. Add chopped squash pulp, parsley, oregano, salt, pepper, bread crumbs, and 1/4 cup of the tomato sauce. Mix well. Stuff squash shells with mixture and then place into a shallow baking dish. Top with remaining tomato sauce and sprinkle tops with cheese. Bake for 40 minutes or until zucchinis are fork tender.ºººº
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
Great way to use up those garden zucchinis in August! I've used Italian flavored bread crumbs in this recipe many times and they work fine. Also, I've found that most people prefer the beef/sausage mixture.

 

 

 

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