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This recipe for STUFFED ZUCCHINI is from Holiday recipes for a cause, 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!



4 wide and fat zucchini
15 oz tomato sauce or tomato puree
2 tbsp tomato paste divided
1 tsp paprika
1/4 tsp cayenne if you like spicy flavors, use 1/2 tsp
2 tbsp extra virgin olive oil
1 lb ground beef
1 whole onion minced
2 tsp minced fresh garlic
1/3 cup pine nuts
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
Pinch allspice
1/4 cup chopped cilantro or parsley plus more for garnish

Slice the stem ends and bottom tips off of the zucchini, then cut them in half lengthwise.

Use a melon baller to scoop the insides of the zucchini out, leaving a 1/4 inch wall around the edge and a 1/4 inch layer on the bottom of each zucchini. Reserve the part that you scoop out, chop it into small pieces and place it in a bowl. Reserve.

Preheat oven to 350 . In a mixing bowl, stir together the tomato sauce or puree with 1 tbsp tomato paste, paprika, cayenne, 1/2 tsp salt, 1/4 tsp pepper and 1/2 cup water until well blended.

Heat 2 tbsp olive oil in a nonstick skillet over medium heat. Saute the ground meat, breaking it up into little pieces as it cooks, until it is evenly browned.

Use a slotted spoon to scoop the meat out of the skillet and place it into the bowl with the chopped zucchini innards. Drain most of the fat from the skillet, reserving about 1 tbsp. Place the skillet back over medium heat and add the minced onion. Saute for a few minutes until the onion softens and browns a bit. Add the garlic and continue to saute for 1-2 minutes more until fragrant.

Add the ground meat and chopped zucchini innards back into the skillet along with the remaining 1 tbsp tomato paste, pine nuts, cumin, turmeric, cinnamon, allspice, chopped cilantro or parsley and 1/2 cup of the tomato sauce mixture. Stir to blend all ingredients. Season with salt and pepper to taste (I use about 1/2 tsp salt and 1/4 tsp pepper). Cook for about 5 minutes, stirring frequently, then remove from heat.

Lightly grease a 9x13 baking dish. Place the zucchini halves into the dish (it can be a bit of a jigsaw puzzle to make them all fit-- it's okay if they're snug). Fill each zucchini half mounded with the meat filling. Side note: you may have a small bit of filling left over. It never lasts long in our home, but if you have a lot left over you can repurpose it by stirring it together with some tomato sauce, then serving it over pasta, quinoa or rice.

Spoon the remaining tomato sauce over the stuffed zucchini, making sure each squash is fully covered with sauce. Pour any excess sauce into the bottom of the dish.

Cover the dish with foil. Bake zucchini at 350 for 1 hour, or until squash is tender. Serve warm garnished with fresh cilantro or parsley.




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