Sunday, October 2, 2011

Italian Stuffed Zucchini

When we get bored with the same ole' meatloaf dinner I change up the ingredients and toss it all into a zucchini shell. Surprise!

  • 2 T olive oil
  • 1/2 c onion, diced
  • 1 T dried parsley
  • 1 large egg
  • 3 tablespoons marinara sauce
  • garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 t black pepper
  • 1/3 cup grated Parmesan or Romano
  • 1/4 cup dried plain bread crumbs
  • 1 pound ground turkey or beef
  • 4 zucchini, halved lengthwise
  • 1 1/2 cups marinara sauce

Preheat the oven to 400 degrees. Lightly drizzle the olive oil into a 13x9 baking dish. Whisk the onion, parsley, egg, marinara, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the meat. Cover and refrigerate the mixture.
Using a spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/4-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini halves with the meat mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter, sprinkle Parmesan and serve. This recipe serves 4 but can be halved. Enjoy!
*The original recipe is from Giada de Laurentiis. I made a few modifications for my taste.

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