Tuesday, August 11, 2009

Italian-style Stuffed Zucchini

Right now is that time of year when Zucchini starts to grow out of your ears! Well here's a recipe to put that veggie to good use. This is from Rookie Cookie: Click Here

1 lb ground beef or turkey
1 onion, diced
1/2 tsp ground pepper
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried rosemary
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 large tomato, chopped
5 zucchini
1 1/2 cups shredded mozzarella cheese

Set oven to 375 degrees. In a large skillet over medium high heat, add the beef and the onion. Break up the beef with the back of a wooden spoon. Add the salt, pepper, basil, rosemary, red pepper flakes and garlic. Stir to combine. Once the beef is browned, add the tomato and stir to combine. Remove the pan from the heat and allow to cool slightly.

Cut the ends of the zucchini. Slice the zucchini in half lengthwise. Using a melon baller or spoon, scoop out the seeds and flesh. Set the zucchini on a cookie sheet (line it with foil for easy clean up). Spoon a small amount of the ground beef filling into the zucchini.

Bake the zucchini for 10 minutes. Remove zucchini from the oven and sprinkle the mozzarella cheese on top. Put the pan back in the oven and bake for an additional 15 minutes, until the zucchini is cooked and the cheese is melted.

Served with this: Herbed couscous

Zucchini on Foodista