Over-Stuffed Zucchini

Recipe by GotBoxer
READY IN: 1hr
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lop off the ends of each zucchini and slice in half lengthwise.
  • Scoop out the middle (pulp) with a spoon leaving 1/4 inch on the bottom and sides of the zucchini halves.
  • Chop the pulp and reserve.
  • Brown beef and pork.
  • Saute onions and mushrooms until soft.
  • Combine the two mixtures and set aside.
  • Blend spinach, tomatoes, zucchini pulp, bread cubes, parmesan cheese, egg, garlic, italian seasoning and red pepper flakes.
  • Add this to the meat, onion and mushroom mixture.
  • Equaly divide between the zucchini halves.
  • Top with mozzerella.
  • Place in 2 large baking dishes with 1/4 cup of water each.
  • Cover with aluminum foil.
  • 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.
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