Southwestern Stuffed Zucchini Or Squash Food

SIMPLE STUFFED ZUCCHINI OR SQUASH

Steps:

• Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
• Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
• Bake at 350 degrees for 30 minutes.

STUFFED ZUCCHINI /SQUASH

Steps:

• In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
• Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
• Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
• Serve with salad or with seasoned rice (pilaf is good).

SOUTHWESTERN STUFFED ZUCCHINI OR SQUASH

Steps:

• Cut zicchini in half lengthwise, and remove seads.
• Microwave, in batches, in a 11x7 glass dish on high for 5-7 minutes, or until tender.
• Scoop out the pulp, keeping the shells intact; reserve the pulp. Sprinkle the shells with salt to taste.
• Stir together reserved pulp, cheese, and the next four ingredients.
• Fill the shells with the pulp mixture.
• Place in a 13x9 baking dish.
• Sprinkle evenly with bread crumbs; drizzle with butter.
• Bake at 375 for 30 minutes.