Thursday, July 22, 2010

Stuffed Zucchini

What does one do with a Zucchini bigger than ones forearm?


Make stuffed zucchini!!!!



I really altered the original recipe so bare with me! :)

The Ingredients:
4 medium zucchini (I used 1 EXTRA large zucchini)
1 tsp RAW butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
1 lb ground beef (this is optional but it was really good with it!)
1 large egg
1/4 cup grated parmesan cheese
1 cup fat free chicken broth
2 tbsp seasoned breadcrumbs (I used planko)
1 tsp paprika
1 tsp nutmeg
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

The Directions:
Preheat
oven to 400°.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan,
melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Cook ground beef and season with salt and pepper, cooking until beef is cooked, breaking up in smaller pieces. Add paprika, garlic powder, marjoram, nutmeg and basil. Add ground beef to zucchini mixture and mix well and cook another minute.

Place zucchini meat in a large mixing bowl and set aside to cool. When cooled, addparmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

We served topped with a little homemade marinara sauce! Taste just like spaghetti.

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