Stuffed Large Summer Zucchini
a recipe that serves 4 by
Ingredients:
2 large summer zucchini or 1 extra large summer zucchini
2 1/4″ onion slices, chopped
5 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 1/2 lb lean ground beef
1 cup cooled cooked rice
1 teaspoon garlic powder
1/2 teaspoon oregano
4 fresh large basil leaves or 1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
salt to taste
1/4 cup grated Romano cheese
Directions:
1. Cut zucchini in half, lengthwise. Gently scrap out seeds and discard. Scoop out pulp, leaving 1/4 inch thick shell, place shell cut side up in Pam sprayed baking dish. Coarsely chop up pulp.
2. In large frying pan sprayed with pam brown ground beef with onions. Remove any excess fat and place browned meat in a large bowl to cool. When cooled add rice.
3. In frying pan used to cook chop meat, saute chopped zucchini with garlic for approximately 5 minutes, browning garlic and softening zucchini. Add crushed tomatoes, garlic powder, pepper, oregano, and basil. Mix well, bring to a boil, reduce heat and simmer for 20 minutes. Set aside and cool mixture down.
4. When sauce mix is cooled down add to ground beef mix and blend the two mixes well.
5. Spoon mixture into zucchini shells and cover dish with foil.
6. Bake in a preheated oven at 350 degrees for 1 hour or until shell is fork tender. Let set 5 minutes before removing from baking dish. Sprinkle a tablespoon of cheese on each half and serve with remaining cheese on the side.