Will you share your favorite stuffed zucchini recipe with me?

this is how i make them.

200gr mince meat

1 egg, salt pepper

and some bread crumbs

a little parmisan cheese

a little milk.

mix all together.

take your zucchini (dont cut 1 end off) open and pull out the pulp of the zucchini. then fill up the zucchini with the mince meat.

in a saucepan put some chopped tomatoes, oil and veg stock, add water and lay your zucchini inside and cook maybe for 20 minutes, add water necessary if they are not cooked after 20 minutes

here u go :

Ingredients

4 medium zucchini

1 medium onion, minced

1 can roasted red pepper, chopped

1/2 green pepper, chopped

2 cloves garlic

1 egg, beaten

2 thyme, sprigs

1/4-1/2 teaspoon oregano

salt and pepper

3/4 lb ground beef (or chicken, turkey, fish, 1 can of tuna, or other veggies...you get the idea)

2 tablespoons olive oil

8 slices cheese (any kind really, we use gouda or gruyere, though this really is a matter of personal preference)

Directions:

Wash zucchini, and put in a pot of cold water (do not remove ends).

Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.

Meanwhile, heat olive oil in a fairly large skillet.

Sautee garlic first, then add onions, green pepper, thyme, and oregano.

When the veggies begin to soften, add ground meat (or whatever you are using), season with salt and pepper, and brown until cooked through.

Drain off any exess grease.

Set aside to cool slightly.

When the zucchini have cooked through, remove from water, and allow to cool enough to handle.

Slice cooled zucchini lengthwise, and scoop out center, leaving a little veggie flesh to form a"boat.

Mix ground meat mixture with the red peppers, and the scooped out zucchini (chopped), and the egg.

Fill the zucchini boats with the mixture, and top each with a slice of cheese.

Bake in a 375º oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown.

Serve hot.

Note:If making this dish with tuna or fish, I like to add a little mayo or garlic mayo, and substitute the raw egg for a hard boiled and chopped one.

i exploit broccoli particularly of blended vege's in this and that i make this a minimum of as quickly as a month. fowl POT PIE a million can veg-all blended vegetables a million can cream of potato soup a million can cream fowl soup a million/2 cup milk a million or 2 great fowl breast shrink into chunks salt and pepper to style 2 9-inch deep dish unbaked pie crust Saute fowl in 2 tablespoons olive oil for greater or less 3 minute till easy brown, upload fowl to the 1st 4 components. mixture at the same time and pour into pie crust. positioned perfect crust on pie, shrink 4 slits interior the crust. Brush with overwhelmed egg wash. Bake on a cookie sheet at 375 tiers for 40 5 minutes.

i have used the stuffing for stuffed peppers... rice, sausage, ground beef, diced stewed tomatoes, pasta sauce and spices.