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Drop Dead Delicious Stuffed Zucchini
Ingredients
Directions
1
Wash zucchini, and put in a pot of cold water (do not remove ends).2
Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.3
Meanwhile, heat olive oil in a fairly large skillet.4
Sautee garlic first, then add onions, green pepper, thyme, and oregano.5
When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.6
Drain off any exess grease.7
Set aside to cool slightly.8
When the zucchini have cooked through, remove from water, and allow to cool enough to handle.9
Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.10
"Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.11
Fill the zucchini boats with the mixture, and top each with a slice of cheese.12
Bake in a 375º oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.13
Serve hot.14
Note:If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.
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Featured Reviews for This Recipe
From: Coffeebzzz
On Oct 4, 2007
This was really a tasty way to fix zucchini. I left out the green pepper and added 2 Tbls of tomato paste. I didn't have fresh thyme sprigs so I used dried. I was a little light-handed with the seasonings so next time I will add more thyme and oregano.
From: Casper Casper
On Aug 27, 2007
Very good and fairly easy to make. I had trouble scooping out the guts... maybe I was a little too impatient to wait for them to cool! Next time I'll leave out the green pepper (not a favorite.)
From: HeatherFeather
On Nov 12, 2002
I thought these were amazing! Delicious and impressive looking. I used ground beef and can't wait to try it with other meats as well. I used one small jar of chopped roasted peppers, drained,and thought it was the just right amount (about 1/2 cup). The flavors all blended very nicely. Be sure to add enough salt and pepper - I was pretty lighthanded with the seasonings and next time with be more generous, but that is no fault of the recipe. I will definitely make this one for guests if I know they are zucchini fans. Great recipe!
From: KITTENCAL
On Jul 24, 2004
Absolutely wonderful!! This was so delicious...I made mine with ground beef mixed with ground pork, and used store-bought roasted peppers, and also, I used way more fresh garlic than called for, (about 1 heaping tablespoon!) and added about 2 Tbsp grated Parmesan cheese to the hamberger/pork mixture for an extra kick!...otherwise made as directed. I baked hem tented with foil for about 35 minutes, uncovered them and put under the broiler for a couple of minutes. These were to die for, thanks so much Canary Girl for sharing such a wonderful recipe, I will make this again!...kittencal
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (459g) Recipe makes 4 servings The following items or measurements are not included below: 1 can roasted red peppers 2 thyme |
||
| Calories 684 | ||
| Calories from Fat 440 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.9g | 75% | |
| Saturated Fat 23.8g | 119% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.8g | ||
| Cholesterol 183mg | 61% | |
| Sodium 1190mg | 49% | |
| Potassium 1264mg | 36% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 5.0g | ||
| Protein 42.5g | 85% | |
| Vitamin A 1309mcg | 26% | |
| Vitamin B6 1.0mg | 49% | |
| Vitamin B12 3.5mcg | 57% | |
| Vitamin C 47mg | 79% | |
| Vitamin E 1mcg | 5% | |
| Calcium 623mg | 62% | |
| Iron 3mg | 21% | |
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