The Overwhelmed Gardener's Stuffed Zucchini
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 extra large zucchini, halved lengthwise
- 2 cups French bread, cut into 1-inch cubes
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 1⁄2 cup bell pepper, chopped
- 1 cup chopped fresh tomato
- 1⁄2 cup tomato sauce
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon red chili pepper flakes
- 1 teaspoon garlic powder
- 1⁄3 cup olive oil
- 1 lb ground lamb
- 1⁄2 cup grated parmesan cheese
directions
- Preheat oven to 400 degrees.
- Scoop out flesh and seeds of zucchini halves, leaving a 1/2" border all around. Reserve 1 cup of zucchini flesh and chop.
- Take a very tiny slice off of the rind side of the zucchini halves to create a stable base for the squash to sit.
- Rub squash with a small amount of olive oil, sprinkle with some of the salt and pepper, and place flesh side up on a baking sheet.
- On the same sheet pan (if there is room) or a separate pan, toss bread cubes with 3 tbsp of the olive oil, garlic powder, 1 tsp of salt, and 1/2 tsp of pepper.
- Bake squash and croutons in 400 degree oven for about 10-15 minutes, or until bread is toasted and crispy.
- Remove both from oven and reduce temperature to 350 degrees.
- In a large saute pan, heat remaining olive oil over high heat.
- Add lamb, rosemary, and remaining salt and pepper, cook until lamb is browned.
- Add to pan onions, garlic, peppers, reserved squash insides, and tomatoes and cook until vegetables are softened and beginning to brown.
- Remove from heat and stir in croutons and tomato sauce.
- Fill zucchini shells with stuffing mixture, lightly packing and mounding filling into and onto the shells.
- Sprinkle with parmesan cheese.
- Bake stuffed zucchini 30-40 minutes, until stuffing and cheese are browned.
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