Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Stuffed Zucchini

Ingredients
  • 2 medium sized Zucchini
  • 1 lb Ground Lamb, Pork, or Beef
  • ½ medium Onion, chopped into small cubes
  • 6 Cherry Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Garlic Granules
  • ¼ tsp Nutmeg
  • 6 Fresh Basil leaves, chiffonade
  • 1 tsp Salt
  • 20 cracks fresh Black Pepper
  • 1 tsp butter
  • 1 cup grated Mozzarella
  • Fresh Grated Parmesan to garnish (optional)
  • 4 c fresh salad greens
  • 1/4 red onion, in thin slices
  • 1/3 English cucumber, cubed
  • Olive oil and Balsamic to dress salads

Step by Step Instructions

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

While zucchini are par-boiling, add butter to a heavy pan over medium high heat and sauté onions until they begin to turn translucent. Turn heat down to medium and add ground meat, tomato paste, garlic, nutmeg, salt, pepper and sauté until meat is cooked and lightly browned. Remove from heat and set aside to cool.

Step 2

Use tongs to remove zucchini from boiling water into a bowl of cold water to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon, and discard the pulp. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

Step 3

Set oven to 375.

Cut cherry tomatoes into small pieces and set them in a small strainer over a bowl to let them release some of their juice. Give the strainer a good shake to help this process.

When sautéed meat and onions have cooled, scoop into a bowl, add ¾ of the grated mozzarella (save enough to sprinkle some on top of each zucchini), chopped cherry tomatoes, and fresh basil to the bowl and stir until all ingredients are mixed thoroughly.

Step 4

Place the zucchini on a parchment lined baking sheet and use a spoon to scoop the filling into the hollowed zucchini, sharing the stuffing evenly over the four halves. Scatter the remaining shredded mozzarella over each half, and pop into the oven for 20 minutes.

Share salad greens over 4 plates. Scatter the salads with red onion and cucumber and a drizzle of olive oil and balsamic vinegar. When baking time is up, remove zucchini from oven and sprinkle with fresh grated parmesan (optional) and place half a zucchini on each plate – serve and enjoy!

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