Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside
I couldn’t wait to dig in, so StuffedZucchini was on the menu the very next night. Upon returning from our trip to Wisconsin, before even going into the house, I rushed out to the garden to see my gigantic tomato plants, rows of green beans ready for picking, and the expected abundance of zucchini and yellow crooknecks
Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh (see recipe note), chop it and set it aside
Tonight I made some stuffedzucchini. StuffedZucchini Original recipe hereWhat You Need2 large zucchinis (or 4 small)2 Tbsp olive oil1 small onion, chopped2 cloves garlic, chopped1 lb ground beef1 lb ground turkey2 Tbsp Cajun seasoning1/2 28 oz. Cut open zucchini length-wise, use a spoon to hollow out and lay skin side down on a foil lined baking tray2. Scoop mixture into zucchini shells and bake 20 minutes6. Remove, add cheese, bake for another 10-15 minutes 2 large zucchinis. Scoop mixture into zucchini shells and bake 20 minutes
Be sure to save the zucchini you scooped out. Place zucchini in the pop of boiling for one minute. Add in garlic, onion, green peppers, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper
The sausage filling was absolutely delicious and I'm sure it would be good stuffed into anything. So I cooked two zucchini halves for dinner and while we ate I cooked the other two in the same casserole dish
(you may need to divide the sauce, between two pans to hold all the zucchini). In a bowl combine the two cheeses, fill each zucchini with the cheese, and place atop the sauce
Drain the zucchini, and set aside to cool. Chop the scooped-out zucchini flesh. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese
Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. Spoon chicken mixture into the zucchini boats and sprinkle with remaining 1/4 cup cheddar. Bake until zucchini is tender and cheese is golden, about 15 minutes
Wash the zucchini well, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a ¼ inch rim around each
These zucchini boats are filled with an Italian-style filling. I used turkey as my protein and mixed it with onions, green peppers and extra zucchini (veggies, veggies, veggies
Almost every cuisine has their own stuffed bell pepper recipes. Few days back, while I was browsing thru Indira's Blog, Mahanandi, I found her stuffed bell pepper recipe and she made a peanut-sesame seed sauce with it
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