Ah, yes, the promised stuffed zucchini recipe! I got a lovely, large zucchini from the community garden, along with a green pepper, and three small, purple onions and their greens, as well as a medium tomato. Ok. The medium tomato came from the grocery store and was looking a little worse for wear. What can I say? The garden tomatoes weren’t quite ready and I wanted to use up my store tomato before it spoiled. So sue me!
You will also need a 24 oz. jar of your favorite spaghetti sauce, 2 lbs. of lean ground beef, salt and pepper to taste, and 8 oz. of mozzarella cheese. Don’t forget the 9″ x 13″ pan and aluminum foil along with your favorite gf oil spray!
Peel the zucchini and slice it in half lengthwise. Scrape out the seeded section and discard. Mix the ground beef with the chopped onions, peppers and tomatoes. Sprinkle liberally with salt and pepper. Fill the cavity of the zucchini with the beef mixture.
Top with spaghetti sauce and cheese. Bake at 350° F for 60 – 90 minutes, or until meat is done and zucchini is soft. Enjoy!
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