Stuffed Zucchini Recipe
How about one awesome recipe suggestion to attempt today? This Stuffed Zucchini is too good to be passed up, so make a special note of it. There is not a single month when I don't serve this yummy Side Dish! The most important ingredient in Stuffed Zucchini is Zucchini. This Stuffed Zucchini is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
4 small zucchini
1/2 pound lean ground beef
2 tablespoons finely chopped onion
1 teaspoon parsley flakes
1/2 teaspoon salt
Pepper, to taste
1 egg, beaten
1 slice white bread, crusts removed and crumbled
1/4 cup grated Parmesan cheese
1 (15 ounce) can tomato sauce
3 tablespoons chopped onion
1 clove garlic, peeled and crushed
1 teaspoon dried parsley flakes
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
Pepper, to taste
1/2 teaspoon sugar
Directions
Place zucchini in the microwave oven and heat on full power 7 minutes, or until soft.
Cut each zucchini in half and scoop out pulp and seeds and save.
In a medium-sized bowl combine pulp and seeds, ground beef, the 2 tablespoons of onion, parsley flakes and salt and pepper, to taste.
In a small bowl combine beaten egg, crumbled white bread and grated parmesan cheese.
Add egg-bread mixture to ground beef mixture and mix thoroughly.
Stuff each zucchini half with some of the ground beef mixture.
Place zucchini, stuffing side up, in a shallow, 3-quart, heat-resistant, non metallic baking dish, leaving about 1/2 inch be tween each zucchini half.
Sprinkle top of zucchini with parmesan cheese.
In a medium-sized, heat-resistant, non-metallic bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on full power or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on roast for 16 to 18 minutes.
Cut each zucchini in half and scoop out pulp and seeds and save.
In a medium-sized bowl combine pulp and seeds, ground beef, the 2 tablespoons of onion, parsley flakes and salt and pepper, to taste.
In a small bowl combine beaten egg, crumbled white bread and grated parmesan cheese.
Add egg-bread mixture to ground beef mixture and mix thoroughly.
Stuff each zucchini half with some of the ground beef mixture.
Place zucchini, stuffing side up, in a shallow, 3-quart, heat-resistant, non metallic baking dish, leaving about 1/2 inch be tween each zucchini half.
Sprinkle top of zucchini with parmesan cheese.
In a medium-sized, heat-resistant, non-metallic bowl combine remaining ingredients.
Heat, uncovered, 5 minutes on full power or until sauce bubbles.
Spoon sauce over zucchini.
Heat, uncovered, on roast for 16 to 18 minutes.
