Beef Stuffed Zucchini
1 medium onion, chopped
2 cloves garlic, chopped
2 T. olive oil
1 lb 90% lean ground beef
and pepper to taste
1/2 t. season salt (optional)
1 cup cooked rice
1 medium can of chopped tomatoes, drained
1 T. dried parsley
4 medium zucchini
1 small can of tomato sauce
oven to 375F.
Saute onion, garlic with olive oil in skillet
Add 1lb 90% lean ground beef - break it up and
Add salt & pepper to taste.
Add 1/2 t. season salt, if desired.
Add 1 cup of cooked rice.
Drain one medium can of chopped tomatoes with garlic and onion. Save liquid off tomatoes in cup.
Add 1 Tablespoon
dried parsley. Cook until ground beef is browned thoroughly. Turn off heat. Take 4 zucchini of medium size, cut length wise
in half. Scoop out the membrane inside to make a boat for your meat mixture.
Carefully pack meat mixture into
zucchini. Place into 9 x 11 pan - I line pan with aluminum foil for easier clean up. Take leftover juice from can tomatoes
and add 1 small can of tomato sauce, salt and pepper, mix well and pour over stuffed zucchini.
Cover pan with aluminum
foil. Bake 20 minutes at 375F in oven, remove aluminum foil and cook for another 20-25 minutes. Serve warm with a cool vegetable
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