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Stuffed Zucchini Recipe

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I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut

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Stuffed Zucchini Recipe

Prep: 15 min. Bake: 30 min.

Yield: 2 Servings

15 30 45

Ingredients

2 medium zucchini
1/2 pound ground beef or bulk Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
2/3 cup seasoned bread crumbs
1/3 cup milk
1/8 teaspoon dill weed
1 cup spaghetti sauce
1/2 cup shredded cheddar cheese

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells.
Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender. Yield: 2 servings.

Nutritional Facts 1 serving (2 each) equals 586 calories, 26 g fat (12 g saturated fat), 94 mg cholesterol, 1,465 mg sodium, 50 g carbohydrate, 6 g fiber, 38 g protein.

Originally published as Stuffed Zucchini in Reminisce Extra August 1998, p47

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