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.