Stuffed Zucchini Bake

Submitted by Dancer

"This makes a nice side for roast beef or a roasted chicken. It is also nice with provalone cheese instead of parmesan."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 8

ingredients

• 4 medium zucchini, about 28 ounces
• 1 lb ground beef
• 1 garlic clove
• 1⁄2 cup onion, diced
• 1⁄2 cup fresh mushrooms, diced
• salt and pepper, to taste
• 2 ounces freshly grated parmesan cheese, 1/2 cup

directions

1. Cut zucchini in half lengthwise.
2. Scoop out pulp, leaving 1/4" of flesh intact.
3. Discard pulp.
4. You can use a teaspoon to dig out the pulp and seeds, then once most of the pulp has been removed, use the spoon to scrape out any remaining seeds.
5. Place zucchini shells on a greased, foil-lined rimmed baking sheet.
6. Sprinkle zucchini with salt and pepper.
7. Brown the meat, garlic, onion, and mushrooms, seasoning to taste with salt and pepper; drain fat.
8. Fill zucchini with meat mixture.
9. Cover with foil and bake at 350 degrees for 45 minutes or until zucchini is tender.
10. Uncover, top with cheese and bake to melt cheese, about 10 minutes.

Reviews

[Marsha D.]

A nice change for stuffed zucchini but we did feel it was missing something like maybe a tomato sauce mixed in with the mixture. Was really a easy recipe to make. I used monterey jack cheese in place of the parmesan cheese. I also added Mrs. Dash Garlic and Herb to the mixture for alittle more flavor. Thanks for sharing!