Over-Stuffed Zucchini

Dont let the length of the recipe scare you, it is extremely simple to throw together and this is a dish my children love. It is also a great way to use up ALL of those zucchini that one plant seemed to have made this summer :)

• Ready In: 1 hr
• Serves: 12-16

Ingredients

• 8  medium zucchini
• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1  large onion, chopped
• 1⁄2 cup mushroom
• 10  ounces frozen spinach, thawed and drained
• 14  ounces Italian stewed tomatoes, diced
• 3  cups croutons, slightly crushed
• 1⁄4 cup parmesan cheese, shredded
• 1  egg, beaten
• 2  garlic cloves, minced
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 cup mozzarella cheese, shredded
• 1⁄2 cup water

Directions

1. Lop off the ends of each zucchini and slice in half lengthwise.
2. Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
3. Chop the pulp and reserve.
4. Brown beef and pork.
5. Saute onions and mushrooms until soft.
6. Combine the two mixtures and set aside.
7. Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
8. Add this to the meat, onion and mushroom mixture.
9. Equaly divide between the zucchini halves.
10. Top with mozzerella.
11. Place in 2 large baking dishes with 1/4 cup of water each.
12. Cover with aluminum foil.
13. Bake at 350 degrees for 30 minutes, then uncover and bake for 20 min longer or until zucchini is tender and cheese is browned and bubbly.