Meatball Stuffed Zucchini |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
As a home gardener, I'm always looking for tasty ways to use my huge crop of zucchini. This is one of my favorites!Linda Logan, Warren, Ohio Ingredients:
4 to 5 medium zucchini |
1-1/2 cups soft bread crumbs |
1 tablespoon minced fresh parsley |
1/4 cup grated parmesan cheese |
1 small onion, chopped |
1 egg, lightly beaten |
1 teaspoon salt |
1/2 teaspoon pepper |
1-1/2 pounds ground beef |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup water |
Directions:
1. Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp.
2. In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well.
3. Fill zucchini shells with meat mixture. Place in a 13-in. x 9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes. Yield: 8-10 servings.
|
|