Beef-Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 5
Ingredients
  • 1¼ pounds ground beef
  • 6 medium zucchinis
  • 1 whole egg
  • 1 pressed garlic clove
  • 2 tablespoons ground almonds
  • 1 tablespoon white rice flour
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon salt (to taste)
  • ½ teaspoon pepper
  • olive oil
Instructions
  1. Preheat oven to 375 F˚.
  2. Soak zucchini in cold water for 15 minutes to remove any soil embedded in the skin.
  3. Rinse the zucchini under running water, rubbing briskly with your hands or a vegetable brush if you have one.
  4. Trim away the ends and cut each zucchini in half crosswise.
  5. Using a zucchini corer, scoop out the zucchini flesh. It's up to you how much flesh you want to leave, usually I leave about ¼ inch all-around and I open both side of each half. The left over zucchini flesh can be discarded or used in another recipe.
  6. In a container mix well the ground beef with the other ingredients except the olive oil.
  7. Smear the bottom of a 9 by 13-inch glass baking dish with olive oil.
  8. With clean hands stuff zucchini halves with beef-mixture.
  9. Place stuffed zucchini halves in baking dish.
  10. Season zucchinis tops and bottoms with salt and oil.
  11. Make small size meat balls with any left over ground beef. Place in baking dish next to the stuffed zucchini.
  12. Pour tomato sauce (recipe above) over zucchini.
  13. Cover dish with foil and place in oven.
  14. Bake for 15 minutes. Remove from oven, uncover and rotate zucchini.
  15. Bake until zucchini is cooked through but still slightly firm (test with a fork).
  16. Serve zucchini halves with tomato sauce.
Recipe by Belmondo Foods at https://www.belmondofoods.com/beef-stuffed-zucchini/