stuffed zucchini

i love zucchini.

i guess you have to if you grow it in your garden. they produce like crazy!

my favorite thing to make with zucchini is chocolate zucchini cake... mmmm... the most amazing cake ever!

now i have another favorite... stuffed zucchini...yum!

Ingredients
4 - 6 medium sized zucchini's, about 32 ounces or so (I used half of a big zucchini)
1-1/2 pounds ground beef
2-3 cloves garlic, minced
a dash of cayenne pepper or Tobasco sauce
1 medium onion, diced, 2-1/2 ounces or about 1/2 cup
1 green bell pepper, diced
2-3 large fresh mushrooms, diced or 1/2 cup, diced or about 3 ounces
1/2 tin diced tomatoes, drained on paper towel (I didn't drain...leaves it nice and juicy)
salt and pepper to taste
3/4 cup freshly grated parmesan cheese (or marble)

How to make it
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4" of flesh intact.
Discard pulp.
You can use a teaspoon to scrape out the pulp and seeds, then once most of the pulp has been removed, use the spoon to scrape out any remaining seeds.
Place zucchini shells on a greased, foil-lined rimmed baking sheet. Sprinkle zucchini with salt and pepper.
Saute the meat, garlic, cayenne or Tobasco sauce, onion, green bell pepper and mushrooms, seasoning to taste with salt and pepper.
Drain any fat.
Add diced tomatoes and gently fold.
Fill zucchini with mixture.
Cover with foil and bake at 350º 30-35 minutes or until zucchini is tender.
Uncover, top with cheese and bake to melt cheese, about 10 - 15 minutes.

(Since I used a bigger zucchini, the cooking time was more)



may your gardens flourish with zucchini so you can enjoy this dish!