Cooking with Love
with Gianna Conte (Jan)
Stuffed with meat and rice... delicious
Zucchini season... time to enjoy them
My mama had hands of gold. She can make any vegetable taste like you were eating in a five star restaurant. If you try this recipe, you will enjoy the flavors combined in making something so inexpensive taste so good.
Anna's Stuffed Zucchini
3 large zucchini, peeled and cut lengthwise and scooped out – save for filling – you should have 6 zucchini halves
In bowl, add:
Scooped out zucchini
2 eggs
½ cup grated parmesan cheese
¼ lb ground beef, browned
1 tsp garlic powder
1 Tbsp parsley
Salt/pepper to taste
½ cup cooked white rice
1 cup canned tomatoes in puree
Combine all ingredients and mix well.
On bottom of 13x9 inch pan: Place 3-4 tomatoes, fresh chopped garlic, ½ onion, chopped, ½ cup olive oil on to the bottom of pan. Add 2 cups water and sprinkle with ¼ cup grated cheese, salt/pepper.
Place zucchini in pan and fill with the stuffing. Top with tomatoes in puree. Drizzle with olive oil.
Bake in 350 degree oven for approximately 45 minutes to one hour. Zucchini should be fork tender and filling should have a crust.
