Welcome Guest [Log In] [Register]
You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.
WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!!
[ Click HERE to join our community!]


Member Log-In:

Username:   Password:
Add Reply
Italian Stuffed Zucchini; wcam's Recipe
Topic Started: Jan 24 2008, 03:07 PM (28 Views)
Deleted User
Deleted User

Italian Stuffed Zucchini

5 medium zucchini, cut in half lengthwise
1-1/2 lb ground beef
3 cloves garlic, minced
1 onion chopped
8 oz sliced mushrooms
1/2 cup almond flour
salt and pepper to taste
8 oz grated Monterey Jack cheese, I use Italian 5 cheese
1 jar lite no sugar added spaghetti sauce

Scoop the pulp out of the zucchini, leaving 1/4 " of flesh intact. Roughly chop pulp.

Saute the onion until it is getting soft: then add the garlic, zucchini pulp and mushrooms, cooking until mushrooms are done. Season to taste, remove from pan and set aside. I drain any juices from the pan that have cooked out of the veggies.

Then brown ground beef, season to taste, drain off any fat. Return zucchini mixture to the pan and heat through. Add almond flour and half of the cheese, mix well.

Arrange zucchini in a large, greased baking pan. Fill the zucchini boats with the meat mixture. Then pour the spaghetti sauce over the meat.

Cover with foil and bake at 350 degrees for 1 hour. Uncover, top with remaining cheese and bake until cheese melts.
Quote Post Go to Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Tried And True · Next Topic »
Add Reply

INDEX | CHIT-CHAT | ADULT-SWIM | GAME-ROOM | RECIPES | LIFESTYLE | ARCADE | 70's RADIO | BOSS