At least once a year during the gardening season I like to prepare Stuffed Zucchinis.
I think I like Stuffed Zucchini more than I do stuffed green peppers. The flavor of the zucchini seems to blend in a little better. This Stuffed Zucchini Recipe is very simple to prepare, but does take a little time for browning the burger and an hour to bake. You can prepare this recipe without browning the burger, but I prefer the browning method, this way you can drain any excess fat and your only concern when baking would be for the Zucchini to reach your desired doneness. For the cheese topping I used shredded Marble jack but I think mozzarella, fresh grated Parmesan, or a combination of the two would work very well. If you have extra Zucchini’s on hand give this recipe a try, it is well worth the time and effort. Enjoy
1 1/2 lbs lean ground beef
1 large onion (chopped)
4 cloves garlic (crushed and chopped)
1 large green pepper (chopped)
1 jalapeno pepper (seeded and chopped)
1 1/4 cups breadcrumbs
1 egg (beaten)
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 -8 ounce cans tomato sauce (divided)
2 medium tomatoes (coarsely chopped)
4 -5 medium zucchini
Preheat oven to 375F.
1. Using a large skillet brown the burger combined with the onion, green pepper, jalapeno pepper and garlic. Remove from heat and add the egg, bread crumbs, seasoning, and 1 can of the tomato sauce. Mix thoroughly then Fold in the chopped tomatoes. Set aside and let cool while preparing the Zucchinis for stuffing.
2. Cut the zucchinis lengthwise; scoop out center part to about 1/4 inch from edges.
3. Fill Zucchinis with meat mixture; place in two 13×9 inch baking dishes.
4. Spoon remaining tomato sauce over each.
5. Bake uncovered at 375 degrees for 45 minutes or until the zucchini is tender.
6. Sprinkle with cheese during last few minutes or baking.