In part one, I had one small zucchini that had been freshly harvested and one fragment left over from a day or so before. Together, they represent my entire crop of this fruit so far this year. Somewhat disappointing to say the least. However, this has not stopped me from forging ahead with some stuffed zucchini even if they will be smallish. Following is the way I had envisioned making this recipe. Due to the small amount of zucchini, I had loads of meat filling left over. This will not be wasted but shall the basis of another of my favs – stuffed bell peppers!
Ingredients:
2 med zucchini, sliced in half long ways
½ lb ground beef, browned
¼ cup red onion, chopped
2 tbsp bell pepper, minced
2 garlic cloves, chopped
4 tbsp instant brown rice
1 tsp fresh basil
1 dash of oregano
1 6 oz can tomato sauce
½ cup shredded cheddar cheese
1 tsp olive oil
Directions:
Set the oven for 350F. Slice each zucchini in half, long ways, and then scoop or cut out the interior leaving about a quarter of an inch of flesh. Chop the pulp up and set aside.
In a skillet over medium heat combine the oil, beef, onion and garlic and cook until beef is just brown. Drain off the excess grease. Add the zucchini pulp, basil and oregano to make a meatloaf looking kind of mix.
Next, add the mix to each zucchini boat, and then place these in a 2 quart covered baking dish. Finally, top off each creation with a little tomato sauce and cheese. Cover and place in a 350F oven for about 30 minutes or until the zucchini feels fork tender. (I like mine on the well done side). Remove and let cool. Serves 2.
Nutrition Facts: 2 shells equals ~500 calories, 25 g fat, 80 mg cholesterol, 900 mg sodium, 45 g carbohydrate, 5 g fiber, 30 g protein.
Remember that cooking is just a touch of science to a sh**load of art. The world will have long since gone cold before the last recipe permutation can ever be created!
No comments:
Post a Comment