Stuffed Round Zucchini
Recipes Beef Main Dish Seasonal cooking
Description
These delicious zucchini are made much like stuffed bell peppers, but hold up much better. They become bowls that hold a wonderful dish inside. Change the ingredients as desired to fit your preferred taste.
Ingredients
4 round zucchini
4 oz. bacon, chopped
1/2 very small onion, diced
8 oz. lean ground beef or mix of ground beef and pork
1 c, shredded cheese, your favorite
1 small tomato, diced
olive oil
garlic powder, salt and pepper, to taste
8 T. white wine
Directions
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Preheat oven to 350 degrees. Grease a baking pan or dish with non-stick cooking spray.
Wash the zucchini; pat dry. Cut the top part of the zucchini. Set tops and bottoms aside.
Using a small knife, carve out the pulp of the zucchini. Use a spoon to carefully remove the pulp. Set the pulp aside.
Put the pulp in a blender and crush just enough to make attain a coarse texture. Set aside.
Filling:
Set a saucepan on medium heat to sizzle then add the bacon. Cook a few minutes then add the diced onion. and the ground meat. When meat has changed color, add the reserved pulp. Season with garlic powder, salt and pepper. Cook about 15 minutes. Drain any fat from pan.
Fill each zucchini with the cooked filling. Cover the top of each with the top part that you had previously cut off.
Place them on the prepared baking dish. Drizzle each zucchini with extra-virgin olive oil; sprinkle with salt and pepper, to taste.
Baking:
Bake zucchini for about 45 minutes. In the middle of cooking, remove the tops and pour 2 T. white wine in each and then sprinkle cheese inside each zucchini. Put the tops back on again. Finish baking.
Serve hot.
Makes 4.