Stuffed Zucchini
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
zucchini
med-lg., or summer squash, halved lengthwise, ends trimmed and chopped, reserved; remove seeds and discard |
|
Filling | |||
1 | pound |
ground beef, lean
|
|
2 | tablespoons |
vegetable oil
|
|
¾ | cup |
onions
chopped |
|
1 | large |
garlic cloves
minced |
* |
½ | cup |
long grain rice
cooked |
* |
½ | cup |
tomatoes
diced, fresh or canned (drained) |
|
¼ | cup |
italian parsley
fresh, chopped |
|
½ | teaspoon |
kosher salt
|
|
¼ | teaspoon |
black pepper
|
|
¼ | teaspoon |
seasoning mix
Emeril's BAM or your preferred |
* |
1 | x |
eggs
beaten |
* |
⅓ | cup |
seasoned dry bread crumbs
|
|
1 | tablespoon |
Parmesan cheese
|
|
⅓ | cup |
cheddar cheese
shredded, or Mexican blend cheese |
|
Topping | |||
15 | ounces |
marinara sauce
or canned tomato sauce |
|
½ | cup |
tomatoes
diced, fresh or canned (drained) |
|
2 | tablespoons |
Parmesan cheese
|
|
⅓ | cup |
cheddar cheese
shredded, or Mexican blend cheese |
|
2 | teaspoons |
italian parsley
fresh, chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | medium |
zucchini
med-lg., or summer squash, halved lengthwise, ends trimmed and chopped, reserved; remove seeds and discard |
|
Filling | |||
453.6 | g |
ground beef, lean
|
|
3E+1 | ml |
vegetable oil
|
|
177 | ml |
onions
chopped |
|
1 | large |
garlic cloves
minced |
* |
118 | ml |
long grain rice
cooked |
* |
118 | ml |
tomatoes
diced, fresh or canned (drained) |
|
59 | ml |
italian parsley
fresh, chopped |
|
2.5 | ml |
kosher salt
|
|
1.3 | ml |
black pepper
|
|
1.3 | ml |
seasoning mix
Emeril's BAM or your preferred |
* |
1 | x |
eggs
beaten |
* |
79 | ml |
seasoned dry bread crumbs
|
|
15 | ml |
Parmesan cheese
|
|
79 | ml |
cheddar cheese
shredded, or Mexican blend cheese |
|
Topping | |||
433.5 | ml/g |
marinara sauce
or canned tomato sauce |
|
118 | ml |
tomatoes
diced, fresh or canned (drained) |
|
3E+1 | ml |
Parmesan cheese
|
|
79 | ml |
cheddar cheese
shredded, or Mexican blend cheese |
|
1E+1 | ml |
italian parsley
fresh, chopped |
Directions
Preheat oven to 350?.
Spray and coat the bottom of glass casserole/baking dish with vegetable oil and a little tomato/marinara sauce; set aside.
Steam or blanch zucchini halves briefly, until tender/crisp; drain and pat dry.
In a large skillet over medium heat, brown ground beef; spoon off fat and remove from pan.
In same skillet, heat oil and add the chopped onion; season with a little kosher salt. Sauté for 5 minutes or until translucent and softened; add minced garlic and sauté for 30 seconds (don’t let burn). Reduce heat to medium-low and add the reserved chopped zucchini/squash ends; sauté briefly; add the cooked rice, diced tomatoes, parsley, salt, pepper and BAM seasoning. Add back in the browned ground beef; combine. Remove skillet from heat and let cool about 5 minutes before adding the beaten egg, bread crumbs, Parmesan and Cheddar; combine well.
Fill zucchini halves with the meat mixture. Place in the prepared casserole dish. Pour the tomato/marinara sauce over the filled zucchini and sprinkle with the ½ cup diced tomatoes.
Bake the zucchini, covered with foil, in a preheated 350? oven for 25 minutes. Remove foil and sprinkle with grated Parmesan and shredded Cheddar. Bake an additional 5 to 7 minutes, until cheese is completely melted and bubbling. Sprinkle tops with chopped fresh parsley.