Stuffed Zucchini
submitted by: Maxine Fife
serves: 6-8
Ingredients:
8 to 10 small zucchini with ends cut off. Enough to cover the bottom of an 13" X 8" baking pan.
1 to 1 1/2 lbs ground beef
1 onion, chopped
2 tablespoons butter
1/2 to 2/3 of a 1 lb. loaf of white bread, crumbled
1/3 cup Parmesan cheese
1/2 cup canned or fresh sliced mushrooms
1/8 to 1/4 cup parsley flakes
about 1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 jar of Ragu spaghetti sauce (32oz.)
1 1/2 cup cheddar cheese, grated
1 1/2 cup Monterey Jack cheese, grated
Directions:
1. Par boil zucchini for 10 min. Cool so you can handle without getting burned. Slice zucchini lengthwise. Remove and save seeds (scrape center with a spoon to remove just the seed area).
Make filling:
2. Cook chopped onion in butter until tender, add ground beef to brown. (If using fresh mushrooms add then to the beef and onion mixture to cook.) Set aside
3. Mix together the saved zucchini seeds, crumbled bread, Parmesan cheese, (drained mushrooms if canned), parsley flakes, 2 eggs, salt, and pepper. Add this mixture to the ground beef and mix.
4. Lay zucchini in the bottom of a large cooking dish side by side. Spread filling over top. Cover with Ragu spaghetti sauce, cover with shredded Cheddar and Monterey Jack cheese, cover pan with foil.
Bake at 350 for 50 min. Remove the foil and bake for 10 more minutes.
