Stuffed Zucchini

March 30, 2012

in Real Food

I had a lot of zucchini and I was tired of sautéing it. I had some beef that needed some pizzazz.  Beyond that, I didn’t have any ideas other than stuffing that zucchini. When I made my weekly menu and planned stuffed zucchini, I assumed I would figure out between Sunday and Thursday how I wanted to go about this. I was wrong. So I grabbed what I had hanging around. I knew I didn’t want a tomato sauce, but more of a cream cheese sauce and I had a tub of mascarpone patiently waiting for something. 

This seems like a lot of work, but it was prepped in 15 minutes, and cooked for 30 minutes. You can start the beef, onions, and peppers the same time you begin work on the zucchini. Once you have finished scooping out the middle of the zucchini, add it to the beef. It will continue to cook in the oven so it doesn’t have to be completely done before stuffing. It does need a at least 5 minutes or so in the pan to help reduce the water content.

stuffed zucchini2

  • 4 large zucchini, sliced lengthwise and middle scooped out and reserved.
  • 3/4 lb lean ground beef
  • 1/2 cup chopped red/yellow/green peppers in any combination
  • 1/2 cup onion, diced
  • 1/3 cup of water
  • 1 Tablespoon taco seasoning
  • 1/2 cup shredded cheddar
  • 1/2 cup of mascarpone cheese (cream cheese is excellent substitute)
  • 1/4 cup of parsley, chopped
  • 1/2 cup of mozzarella cheese, shredded
  • 1 green onion, sliced thin
  1. Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan. 
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.
  6. Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.

 

zucchini beef zucchini2 zucchiniclose

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{ 6 comments… read them below or add one }

1 Bella Michelle April 8, 2012 at 5:24 pm

Wow, this sounds like something perfect for us as my son is on a low carb diet and I am just about out of ideas! Thanks for sharing!

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2 Susan April 9, 2012 at 8:29 pm

Tried this tonight after finding it on Pinterest. Loved it even without the mascarpone cheese. Didn’t even have cream cheese, but it was still delicious. Come to think of it, I didn’t use the peppers or parsley, either! Definitely a keeper.

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3 Dee Kitchen April 18, 2012 at 9:53 pm

Have to agree with Susan that this is a versatile recipe! I am going lactose-free so I used up the last bit of my mascarpone and left out the other cheeses. Without them, it makes a delicious gluten and dairy-free meal! Thought I’d also point out that, for me, the water from the zucchini innards and the moisture from the cooking meat did not warrant the addition of any extra water.

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4 Lauren August 2, 2013 at 1:11 am

Tried this tonight and it was delicious. I used colby-monterey jack blend instead of cheddar and mozzarella and I used a california pollen and fennel rub seasoning I had in the cabinet from a local spice shop and it was amazing. This will definitely stay in the rotation.

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5 Katrina September 3, 2013 at 11:35 pm

Great ideas for changing it up! I’m glad you enjoyed it.

6 Carole Chastain July 30, 2014 at 8:55 pm

This sounds delicious! Plan to try it this weekend.

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