Beef-Stuffed Zucchini

Zucchini is NOT a favorite of mine. I prefer yellow crookneck (summer) squash. My family insists they can't tell the difference, but I sure can. Maybe it's just in my head.

Last summer one of our yellow squash plants turned out to be a zucchini instead. Purchased in a six-pack from the feed store, the plants looked exactly the same while growing. It wasn't until the first blooms turned to squash that we discovered the intruder. Naturally the zucchini was ten times more prolific than the yellow squash! I researched recipes, gave away sacks full and made it through the summer without too much grumbling.

As we readied our small garden this spring we saw a small plant coming up right in the center of the patch. It was soon evident that it was a squash plant. I hated to rip it out in case it was a yellow squash. No such luck. It now dominates our garden and is inundating us with zucchinis!

Here's a recipe I tried last night. It was in a recent issue of Simple & Delicious magazine. Since my daughter won't eat beef, I substituted ground turkey. My family loved it! (I ate something else)

Beef-Stuffed Zucchini

4 medium zucchini

1 pound ground beef

1/2 cup chopped onion

1 egg

3/4 cup marinara or spaghetti sauce

1/4 cup seasoned bread crumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese, divided

Additional marinara or spaghetti sauce

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.


• Place shells in an ungreased 13-in. x 9-in. x 2-in. microwave-safe dish. Turn off microwave turntable setting. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.


• Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.


• Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filing reads 160 degrees and zucchini are tender. Serve with additional marinara sauce. Yield: 4 servings.