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Stuffed Zucchini

  • 1 lb. Ground Steak – lean
  • 2 cloves Garlic – minced
  • 1 Schellut or Onion – small
  • 1 Egg
  • 1/4 c. Bread Crumbs
  • 1/3 c. Italian Cheese (or other spaghetti cheese) – grated
  • 1 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 1 T. Parsley – fresh
  • 1 T. Basil – fresh
  • 2 T. Water
  • 3 Zucchini – medium-sized
  • Pizza or Spaghetti Sauce
  • Italian Cheese – shredded, for top

Mix together all the ingredients except the zucchini, sauce and cheese for topping. Set aside in the refrigerator covered. Wash the zucchini. Cut in half lengthwise and hollow out seeds. Place in a baking dish and sprinkle with salt and pepper. Fill with the meat filling. Bake at 350 ºF for 40 minutes or until meat is golden and zucchini is almost done. Take out of the oven and top with your favorite pizza or spaghetti sauce. Then top with shredded Italian cheese.

Serves 6

Angela Gennaria, Bloomsburg
Finalist – Summer Squash
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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