It's getting to be that time of year, when everybody is looking for ways to use up their overabundance of zucchini. I am not a gardener, so I don't have that problem, but I love zucchini and am therefore always looking for new ideas. This is a great zucchini recipe I threw together for dinner last night.
Italian Stuffed Zucchini
1 lb. ground beef
3 large zucchini
1 cup pizza or marinara sauce
2 tsp Italian seasoning (I use Tuscan Sunset)
1 cup shredded Italian cheese
Preheat oven to 350°.
Brown ground beef in a skillet. Drain off grease.
Meanwhile, slice each zucchini in half lengthwise; do not trim off the ends. Using a grapefruit spoon, scoop out the insides, making them into boat shapes. Dry them off with paper towels. Place them on a baking sheet.
When the beef is browned and drained, stir in the pizza sauce and the Tuscan Sunset. Fill the zucchini with the beef mixture. Bake in preheated oven for 15 minutes. Top with shredded cheese and return to the oven for another 10 minutes, or until zucchini has reached desired tenderness.
Makes 4-6 servings.
This makes for such an easy dinner. I spent all afternoon in the kiddie pool in the backyard with my daughters. They could live in that thing! We lose all track of time in the pool, so I sent Lena in to the house to see what time it was. Five til five. Oops, time to make dinner! I toweled off, got in the kitchen, and had this ready in about half an hour.
A note about the number of servings: My husband and I ate two each. We eat low carb, so this was all we ate. If you are serving this as a main dish, with side dishes as well, probably one per person would be sufficient. My girls aren't crazy about zucchini, so last night I only made 4 of these for my husband and myself, and I mixed the remaining meat mixture into some pasta for my daughters.
I use pizza sauce because it is the lowest carb tomato sauce I can find and my husband much prefers smooth sauces to chunky ones. But you can use whatever tomato/marinara sauce you like best.