Last year, my mom grew some interesting round zucchini squash. We looked, but didn't find those seeds this spring. That doesn't stop me from using the recipe I developed last summer, though. Even the long, slender zucchini can be cored and stuffed. Because I am using Italian Minute Beef, the meal goes together quite easily.
Stuffed Zucchini ala Minute Beef
1 package thawed Minute Beef, Italian style or add some spices and tomatoes
1 large zucchini
8 ounce can tomato sauce
salt
garlic powder
Italian seasoning
cheese for topping
Slice the zucchini lengthwise. Remove the inner core. Set this aside and use it for another dish. Sprinkle the cavities of the squash with salt, garlic powder and Italian seasonings to taste. Fill the cavities of with the beef mixture. It is fine if it is overflowing. Pour tomato sauce over the meat and squash. Bake at 350 for 25 minutes or until the zucchini is fork tender. Top with shredded or sliced cheese and return to oven for another 5-10 minutes. Serves 2.
Because my sons are not big zucchini eaters, I used the leftover cores, chopped finely (more like disguised) in a hamburger skillet dish. They got some pasta for a change, and a little bit of zucchini. I think our dinner looks much more delicious.
If I was making this for 4-6 people, I think I would double the beef to about 2 pounds cooked, but keep the tomato sauce at 8 ounces. It doesn't need a full can, but what do you do with just a tad of sauce? Being frugal, I used it.
Here is a photo of my mom's round zucchinis from last year. Maybe we will find some at the farmer's market...
John just asked me if this was a new recipe. When I advised him that we had eaten it last summer, he told me, "Well, I guess that is a testament to how much variety you have in our meal plan. We sure don't have the same meals over and over!"
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