stuffed zucchini recipe

Stuffed Zucchini

Stuffed Zucchini

Stuffed Zucchini

I got this over sized zucchini from my friend Carl. It was a round zucchini that had gotten to the size of a small pumpkin. I wanted to use it for dinner so I decided to hollow it out and stuff it. My friend Kat was coming over for dinner and I knew she’d be open to trying out my experiment. She’s pretty open to trying things out. I hollowed it out and lightly salted in the inside. I was wary to put uncooked meat in there because I wasn’t sure if it would get cooked through. Same thing for the rice.  I ended up cooking ground turkey and seasoning it with cumin, oregano, paprika, salt  and a little cayenne. I cooked the rice in a mixture of beef stock with some butter and fresh parsley. Tossed that mixture together and put it in the zucchini. I also added some mozzarella cheese after every few scoops of the filling.  I had some marinara sauce so I added a bit of that for moisture and a chopped onion that I had sauteed in oil.

I had no idea on how long it would take so I set in in at 350 and covered the top with foil. It was done in about 90 minutes. The zucchini was still firm but tender enough to eat.

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Ready for the oven

Ready for the oven

Stuffed Peppers

Stuffed Peppers

 

 

 

 

 

 

 

 

I had some extra filling so I made some stuffed peppers, too. I split the peppers and boiled them a couple of minutes to soften. I filled them and baked them, also covered in foil for about 45 minutes- then removed the foil and baked 15 minutes longer.

 

The meal was a big hit. I could have used any over sized zucchini. It was a great way to use something that at first might have been thought of as unusable, except perhaps shredded for zucchini bread.