Monday, July 25, 2011

Stuffed Zucchini

I wait all year for this.

You can never buy zucchini this big in the stores - it has to be home grown.
And it is well worth the wait.
Stuffed Zucchini
Recipe modified from Lyn Denna

1 large zucchini (overgrown)
1 lb. lean ground beef
1 egg
1/2 c. chopped onion
1/3 c. cracked wheat OR rice
1 tsp. dried basil
1/4 tsp. red pepper flakes
1 tsp. dried oregano
salt and pepper
1 qt. stewed tomatoes
1 bell pepper, chopped

Cut zucchini in half lengthwise.
Scoop out insides, making a 'trench'.
Rough chop inside pieces of zucchini and place in a bowl.
Add the tomatoes, onions, bell pepper and oregano to the bowl; stir to combine.
In a separate bowl, mix the beef, wheat or rice, egg, basil and pepper flakes together with hands.
Scoop or mold beef mixture into zucchini halves.
Place in an electric frying pan.
Pour tomato mixture all over zucchini halves.

Simmer on low heat for 20 minutes, or until rice and meat are cooked through.

**You will probably have to start the temperature around 350.  Once the juices are boiling rapidly, continue to lower the heat periodically until you find a temperature that will simmer consistently - that usually is the lowest possible setting on my frying pan.

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