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Stuffed Zucchini Recipe

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This recipe for Stuffed Zucchini, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, 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!

Bea Weinreich


4 medium Zucchini (2 lbs.)
¼ cup Olive Oil
1 medium Onion, chopped
1 tsp. crushed Mint
1 tbsp. chopped Parsley
¼ cup grated Parmesan Cheese
1 lb. Ground Beef
2 Garlic Cloves
½ cup Green Pepper, chopped
1 cup fresh Bread Crumbs
1¾ cups Tomato Sauce
Salt and Pepper to Taste

Slice zucchini in half lengthwise. Scoop out pulp and chop. Sauté the ground beef in the olive oil until it loses pink color. Add garlic, onion, and green pepper and cook for 5 minutes more. Add zucchini pulp, mint bread crumbs, parsley, ¼ cup of the tomato sauce, cheese, salt and pepper. Stuff the zucchini shells with the mixture. Put in 13"x9"x2" baking dish and pour remaining 1½ cups tomato sauce over the zucchini. Bake at 375º for 40 minutes.




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