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Stuffed Zucchini

chef.tim.lee's picture
Ingredients
  Zucchini 2 Pound (6 Small)
  Ground beef 1⁄2 Pound
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Large garlic 1 Clove (5 gm), minced
  Crushed oregano 1 Teaspoon
  Olive oil 2 Tablespoon
  Condensed tomato bisque 11 Ounce (1 Can)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Chop lengthwise slices from the top of the zucchini. Remove its seeds and pulp leaving about 1/4-inch shell.
2. Chop the pulp and seeds.

MAKING
3. In a skillet, cook beef until browned.
4. Add garlic, onion and organo in the skillet and cook until onion is tender.
5. Further, add the seeds and pulp of zucchini along with 1/4 cup soup and Parmesan cheese.
6. Stuff the mixture into the zucchini shells.
7. Arrange the shells in a baking dishand pour the remaining soup around them.
8. Sprinkle Parmesan cheese on top.
9. Cover and bake at 375°F for about 40 minutes.
10. Then uncover and bake for another 5 minutes.

SERVING
11. Remove from the oven and serve piping hot.
12. Add additional Pamesan, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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