Stuffed Zucchini Squash

Susan Feliciano

By
@frenchtutor

An Italian friend of mine showed me how to make this when we were both in college. She didn't use a recipe, and I just watched. But I've made it several times since I learned it, it's always good, and helps use up that extra zucchini from the garden every summer. It works good with the really big ones that hide from you under the plant leaves.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 or 3 large
zucchini squash
1 c
white rice
1/2 lb
ground meat, any kind
3 clove
garlic, smashed and slivered
1/2 c
chopped onion
3 Tbsp
fresh basil leaves, chopped (or 1 tbsp dried)
10 oz
can tomato puree
salt and pepper
1/3 c
(about) grated romano or parmesan cheese
1 1/2 c
tomato juice

Directions Step-By-Step

1
Cut squash in half lengthwise and scoop out seeds. Remove all but about 3/4" of pulp, leaving hollow zucchini "boats". Chop any zucchini pulp worth saving very fine. Trim bottom of zucchini so they will sit level in a baking dish. Set aside.
2
Cook rice according to package directions, drain, and fluff with fork. Set aside.
3
Break ground meat into skillet. Cook with garlic and onion until meat is done and very crumbled. Stir in basil and tomato puree. Stir in enough cooked rice so you have about half meat and half rice. Also stir in any chopped zucchini pulp. Simmer for 15 minutes.
4
Arrange zucchini in long baking dish. Fill the cavities with the meat and rice mixture. Sprinkle with salt and pepper, and top generously with grated Romano cheese. Pour tomato juice into bottom of dish around zucchini. Place any remaining rice around the squash in the tomato juice.
5
Bake at 350 degrees until squash is well done and cheese is crusty on top, about 30-40 minutes. Slice squash crosswise to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Carb
Other Tags: Healthy, Heirloom