Zucchini Stuffed With Ground Meat Food

STUFFED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
• Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
• In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

ZUCCHINI STUFFED WITH GROUND MEAT

Steps:

• Preheat oven to 400°F.
• In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
• Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside.
• Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice.
• In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini.
• Arrange zucchini in nonstick baking pan or ovenproof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.

EASY ZUCCHINI STUFFING STUFFED

Steps:

• cut zucchini lengthwise , scoop out seeds.
• cook ground beef till brown
• prepare dressing as directed.
• stir together ground beef and dressing and half of the cheese.
• stuff into zucchini and top with remainder of cheese.
• cook at 350degrees for 40 minutes.

DROP DEAD DELICIOUS STUFFED ZUCCHINI

Steps:

• Wash zucchini, and put in a pot of cold water (do not remove ends).
• Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
• Meanwhile, heat olive oil in a fairly large skillet.
• Saute garlic first, then add onions, green pepper, thyme, and oregano.
• When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.
• Drain off any excess grease.
• Set aside to cool slightly.
• When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
• Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.
• "Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.
• Fill the zucchini boats with the mixture, and top each with a slice of cheese.
• Bake in a 375ºF oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.
• Serve hot.
• Note: If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO

Steps:

• Heat oven to 400°F.
• Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
• Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
• Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.