Stuffed Zucchini is a great way to bring meat and vegetables together in one great. Kathy Queen of Swanton submitted this recipe which, one guesses, is even better in season when you can use vegetables fresh from the garden. Until then, canned tomatoes will have to do. And you’ll know it is made to your taste, because it begins with your favorite meatloaf mixture.
- Your favorite meatloaf mixture
- 1 large zucchini
- 1 large can tomatoes, or fresh in season
- 1 onion, chopped
- 1-3 cloves garlic, chopped
- Salt and pepper, to taste
- Assorted fresh herbs, chopped (parsley, oregano, basil, etc.)
Preheat oven to 350°.
Prepare your favorite meatloaf mixture. Set aside. Slice zucchini lengthwise and scoop out seeds with a spoon. Fill one side of zucchini with meat mixture. Top with other half of scooped-out zucchini. Tie together with kitchen twine to keep the zucchini and meat from falling apart. Place in a large roasting pan, and top with tomatoes, chopped onion, salt, pepper, and chopped herbs.
Cover pan with foil and bake 45-60 minutes, or until zucchini is tender and meat is thoroughly cooked. Remove foil for last 15 minutes of roasting. Remove string before serving, sliced, with mashed potatoes or polenta.
— Kathy Queen
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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