Stuffed Zucchini

(from cokerlj’s recipe box)

Haven’t tried.

Source: Vasek Family Cookbook, Sharon Crump (Naomi Vasek Wilde)

Categories: Beef, Italian, Pork, Vegetables

Ingredients

  • 2 medium zucchini (thinking you could use yellow squash or especially the white patty pan squash)
  • 1/2 pound ground beef, bulk Italian sausage, or a breakfast sausage
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 2/3 cup seasoned bread crumbs
  • 1/3 cup milk
  • 1/8 teaspoon dill weed (think I would use a tablespoon full of fresh parsley)
  • 1 cup spaghetti sauce
  • 1/2 cup shredded cheese (original recipe says cheddar, I would use mozzarella or provolone)

Directions

  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell

  2. Chop pulp; set pulp and shells aside.

  3. In a skillet, brown meat, onion and garlic; drain. Add pulp, bread crumbs, milk and dill.

  4. Spoon into zucchini shells.

  5. Place in a greased 2 quart baking dish.

  6. Top with spaghetti sauce; sprinkle with cheese.

  7. Cover and bake at 325 degrees for 30 minutes or until zucchini is tender.

  8. This would go great with a side of Garlic Spaghetti, recipe also in this book.

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