This is such a great seasonal treat that’s healthy, filling and budget friendly!
Use yellow or green zucchini, but for best results use medium sized zucchini.
If they are too large, though the seeds are removed, the flesh becomes pithy and not as tasty. Medium are just right
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4 medium sized zucchini squash
1/2 lb. hamburger
1 med. onion, chopped
1 Tbl. minced garlic
1 green pepper, finely chopped
1 – 16oz. can or
2 cups fresh chopped tomatoes
1 Tbl chopped parsley
1 tsp. basil
1 Tbl. Italian seasoning
1 Tbl Worcestershire sauce
1 tsp. oregano
1/2 tsp Montreal steak seasoning
2 tsp. beef bouillon
2 tsp. balsamic vinegar
Splash of hot sauce
1 cup cooked brown or white rice, barley *leave out for gluten free if needed
2 cups grated cheese divided (1 cup for hamburger mixture, 1 cup for topping; cheddar, mozzarella or combination)
1/4 cup grated fresh Parmesan cheese
1 bottle, 28-32 oz., marinara sauce
1/4 cup water – rinse bottle out after emptying marinara sauce and put into cake pan with marinara sauce
Add together in a large fry pan. Brown the meat and cook until the vegetables are tender and drain:
Preheat oven to 350 degrees. Prepare a cake pan by lining with foil. Cut in half 4 medium zucchini’s and scoop out seeds.
Pour about 3/4 – 1 cups of the marinara sauce in the bottom of the pan.Fill with the hamburger mixture dividing between 4 zucchini, mounding meat mixture on top if needed.Cover the stuffed zucchini, along with rinsed liquid from bottle using the 1/4 cup water over the top of the stuffed zucchini.Cover with foil and bake for 45-60 minutes or until the zucchini are tender (but not mushy) when poked with a fork.
Serve.Recipe by Carrie Groneman,
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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