Stuffed Zucchini Recipe
Ingredients
| Zucchini | 6 | |
| Beef | 1/2 pound | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic - 1 large cloves, minced | ||
| Oregano | 1 Teaspoon, crushed | |
| Olive oil | 2 Tablespoon | |
| Tomato soup | 1 Can (10oz), condensed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Chop lengthwise slices from the top of the zucchini. Remove its seeds and pulp leaving about 1/4-inch shell.
2. Chop the pulp and seeds.
MAKING
3. In a skillet, cook beef until browned.
4. Add garlic, onion and organo in the skillet and cook until onion is tender.
5. Further, add the seeds and pulp of zucchini along with 1/4 cup soup and Parmesan cheese.
6. Stuff the mixture into the zucchini shells.
7. Arrange the shells in a baking dishand pour the remaining soup around them.
8. Sprinkle Parmesan cheese on top.
9. Cover and bake at 375°F for about 40 minutes.
10. Then uncover and bake for another 5 minutes.
SERVING
11. Remove from the oven and serve piping hot.
12. Add additional Pamesan, if desired.
1. Chop lengthwise slices from the top of the zucchini. Remove its seeds and pulp leaving about 1/4-inch shell.
2. Chop the pulp and seeds.
MAKING
3. In a skillet, cook beef until browned.
4. Add garlic, onion and organo in the skillet and cook until onion is tender.
5. Further, add the seeds and pulp of zucchini along with 1/4 cup soup and Parmesan cheese.
6. Stuff the mixture into the zucchini shells.
7. Arrange the shells in a baking dishand pour the remaining soup around them.
8. Sprinkle Parmesan cheese on top.
9. Cover and bake at 375°F for about 40 minutes.
10. Then uncover and bake for another 5 minutes.
SERVING
11. Remove from the oven and serve piping hot.
12. Add additional Pamesan, if desired.
Chef
