Sunday, March 23, 2014

Day Forty-Seven - Beef Stuffed Zucchini (3.21.14)

  • 4 medium zucchini
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup (4 oz) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
  1. 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 plp, leaving 1/4-in. shells.
  2. In a large skillet, cook beef and onions 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. 
  3. Place shells on baking sheet. Spoon about 1/4 cup into each shell. Cook 20-25 minutes. Sprinkle rest of cheese on top and cook another 10 minutes until cheese is melted.

Katie: I was excited to try this dish and it did not disappoint. I loved this dish! I enjoyed many of my bites with extra spaghetti sauce we had, which also had more spices in it. I had 2 zucchinis and that was definitely plenty - surprisingly filling!

Potter: This turned out great. Surprisingly flavorful for having no spices. The marinara dipping sauce was excellent on the side. Katie is right it was much more filling than I thought it would be. This is a delicious recipe that is incredibly simple to make.