Meat Loaf Stuffed Zucchini |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut Ingredients:
2 medium zucchini |
1/2 pound ground beef or johnsonville® mild ground italian sausage |
1/4 cup chopped onion |
1 garlic clove, minced |
2/3 cup seasoned bread crumbs |
1/3 cup milk |
1/8 teaspoon dill weed |
1 cup spaghetti sauce |
1/2 cup shredded cheddar cheese |
Directions:
1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside.
2. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells.
3. Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender. Yield: 2 servings.
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