Friday, September 17, 2010
Rachel's Stuffed Zucchini
1 lb ground meat and/or sausage
1/2-1 cup bread crumbs
1-2 cloves garlic, minced
1/2 onion, chopped and sautéed (optional-I usually leave this out)
1/2 cup parmesan cheese, grated (can use the cheepo kind too:)
1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)
Jar spaghetti sauce (24 oz)
spices (oregano, parlsey) to taste, optional
Preheat oven to 350. Wash and trim ends of zucchini. Cut in half if large then slice lengthwise. Scoop out seeds to make zucchini boats. You can either throw out seeds or chop them up and mix with meat mixture later on. Put zucchini in either a baking dish or cookie sheet with edges so liquids don't spill. Cook in oven while you get the mixture ready (aprox. 15-20 minutes).
Cook meat and drain. While meat cools mix together bread crumbs, eggs, garlic, parmesan cheese, and colby jack cheese (can omit cj cheese here and just put it on top if desired). Mix meat into the above mixture and then take zucchini out of oven. Spoon mixture into zucchini then spoon spaghetti sauce on top. Cover lightly with tinfoil then cook 40-45 minutes. You can add a little extra colby jack cheese on top right when you take the food out of the oven or right before you take the food out of the oven.
I vary this recipe depending on what I have on hand. Cottage cheese and/or rice also work good with this recipe. Just mix them in with the mixture before cooking in the oven.