Beef-stuffed Zucchini
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
I have a microwave. I use it to warm stuff up and it’s real handy for that. I’ve never used it to defrost or cook food. Got no argument with folks who cook in a nuke furnace but I don’t. When Portagee gave me this recipe I almost tossed it out. Read more Then I realized I could do it in a skillet or standard oven. I used the beef skillet, sometimes covered and sometimes not (reversing steps 3 & 4); cooked the meat and then cooked the shells in the same skillet. Then did step 6 in the covered skillet. Didn’t keep track of times, just eyeballed it. It came out just super. A lot of flavor. See less
Ingredients
- • 4 medium zucchini. shopping list
- • 1 lb. (500 g) ground beef. Don’t tell mom but this works with pork mince. shopping list
- • 1/2 cup chopped onion. shopping list
- • 3/4 cup marinara or spaghetti sauce. Used homemade marinara sauce. shopping list
- • 1 egg, beaten. shopping list
- • 1/4 cup seasoned bread crumbs. shopping list
- • 1/4 tsp. salt. shopping list
- • 1/4 tsp. pepper. shopping list
- • 1 cup shredded Monterey Jack cheese, divided. shopping list
- • Additional marinara or spaghetti sauce. shopping list
How to make it
- 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 pulp, leaving 1/4-in. (0.6 cm.) shells.
- 2. Place shells in an ungreased 3-qt. (3 ltr.) microwave-safe dish.
- 3. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
- 4. Meanwhile, in a large skillet, cook beef and onion 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.
- 5. Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes.
- 6. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender.
- 7. Serve with additional marinara sauce. Yield: 4 servings.
- I served this with a steamed white/wild rice combo; dinner rolls and a few glasses from a “cask” of Burgundy.
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