Stuffed Zucchini
Stuffed vegetables are easy, delicious and usually taste even better the next day. This easy recipe will make you a convert even if you have never attempted to make stuffed vegetables before.
Makes
Serving size
Ingredients
2 medium (300 grams) zucchini
5 tablespoons olive oil
½ teaspoon black pepper
1 medium (110 grams) onion, chopped
8-ounces ground beef
2 cloves garlic, minced
1 small (71 grams) red bell pepper, diced
⅛ teaspoon salt
¼ cup dill, snipped
1-ounce cheddar cheese, grated (optional, not included in nutrient analysis)
Instructions
- Preheat oven to 400°F.
- Cut zucchini lengthwise in half if long. If using a globe zucchini, cut 1 inch off the upper part and reserve the top for decoration while serving it.
- Scoop out the seeds with a spoon and discard.
- Scoop out the flesh of the zucchini and cut into cubes on a cutting board.
- Heat 2 tablespoons of olive oil in a medium skillet on medium high.
- Add the cubed zucchini flesh and ¼ teaspoon of black pepper and sauté for about 5 minutes. Set aside.
- Heat the remaining tablespoons of olive oil in another medium skillet. Add chopped onion, reduce heat to low and sauté until transparent (about 7 minutes).
- Add the ground beef and increase the heat to medium. Cook for 2 minutes.
- Add the garlic, bell pepper, salt and ¼ teaspoon of black pepper. Cook, stirring often to loosen the meat, about 10 minutes.
- Add the meat to the zucchini mixture, along with the dill. Combine thoroughly.
- Grease a baking dish and place the zucchinis side by side. Fill their cavities with the meat and vegetable mixture.
- Sprinkle with grated cheese, if using. Roast for 30 minutes.
- Serve warm with a side salad.
Cooking Tip
To avoid overheating your kitchen in the summer, make these in the morning and reheat for lunch or dinner slightly in the microwave or eat at room temperature.
Recipe Contributed by FamilyCook Productions
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