One of the most wonderful things about this recipe is that it turns woody, otherwise nearly inedible veggies into something delicious that you’d actually like to eat. The slow cooking and realtively high moisture content of the filling soften up the case as it cooks. It can make an impressive presentation too.
- giant zucchini or whatever else you'd like to use
- whole stalk from a head of cauliflower
- 1/4 small
- red onion
- 3 clove
- 1 lb
- ground turkey or chicken breast
- 2 large
- 1 Tbsp
- worcestershire sauce
- 1/8 c
- to 1/4 cup parmesan cheese
- italian seasoning, to taste
- pepper, to taste
- 1/2 c
- marinara sauce
- 1/3 c
- mozzarella cheese, shredded
How to Make Stuffed Zucchini
- 1Remove the stem and blossom end from the zucchini. Slice it lengthwise then hollow out using a paring knife and a spoon, leaving about a 1/2 inch shell. Save the inside portion removed if the seeds are still soft, toss it if they've begun to harden.
- 2Turn the veggies into filling. If you have a meat grinder that works well, so would a food processor. In desperation, a box grater may be used. Shred, grind, or extremely finely chop the cauliflower stem, zucchini insides, onion and garlic. Squeeze any extra water you can out of this mixture, using your hands or cheesecloth. This takes the place of bread or cracker crumbs in the meatloaf style filling.
- 3Add the chicken or turkey, eggs, Worcestershire sauce and Parmesan. Season how you’d like, I use around 1 tbsp Italian seasoning then some fresh ground pepper. Combine well.
- 4Place the zucchini troughs in a foil-lined baking sheet. Fill the cavities with the meat mixture, heaping it up on top. Any leftover filling can be shaped into a meatloaf and baked in a separate pan.
- 5Bake at 350 for about an hour, until your meat thermometer says the filling is at least 170 degrees.
- 6Top with a little marinara and a sprinkle of shredded cheese. Return to the oven 5 minutes or so to melt the cheese.