Giant Stuffed Zucchini Receipe

July 28, 2014

With all of the Zucchinis we have coming out of the gardens this time fo year, we thought we would post this receipe we tried and very much enjoyed the other night for dinner. Hope you enjoy it too!

 

 

 

1 very large zucchini from Norton Farms

1 Tbs. butter

1 medium shallot

3 cloves garlic

1 pound ground beef

3 fresh tomatoes

1/2 to 1 teaspoon fennel seed

1 teaspoon Italian seasoning

salt & pepper to taste

1-2 slices fresh bread crumbs

1 egg beaten

1/4 cup parmesan cheese

2 sticks sting mozzarella cheese

 

 

 

Preparation

  • Preheat oven to 375.
  • In a large heavy pan, saute shallots in butter. Add garlic, once tender add beef. Cook until no pink remains.
  • Cut Zucchini in half and scoop out zucchini seeds and center leaving about 1/2 inch of zucchini around the outside. Put zucchini halves in a large baking dish.
  • Add tomatoes, scooped out zucchini, fennel seed and other seasonings to the beef mixture. Cook another 5 minutes, then turn off heat and let cool a few minutes. Add bread crumbs, egg and parmesan to meat mixture.
  • Pour mixture into two halves of zucchini. String mozzarella cheese and lay over top of meat mixture. Sprinkle with a little more parmesan.

Add 1/4 inch of water to bottom of baking dish. Place in oven and bake for 45 min. or until Zucchini is fork tender but not soggy. Cut into serving sizes and serve.

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