Michele Romano's stuffed zucchini recipe . I was born to eat this classic Italian dish! Trust me I have created and made almost every zucchini recipe there is. If you grow zucchini, then you know what I am talking about.
Question: How do you know that you are not Italian?
Answer: When you have to buy your own zucchini! Lol, and lmao!
It is true though! I think because it ends in "ini" Italians just have to grow it. I even have a recipe on how to make your own zero fat, zucchini noodles in place of pasta! I will reserve that recipe for a cookbook in the near future. I do however, have other exquisite Italian salad recipes to compliment my stuffed zucchini recipe available on this website, Michele Romano Recipes.
Michele Romano Recipes
Stuffed Zucchini Recipe
1 large green or yellow zucchini. I prefer not to use the huge ones, but in between. Just right medium size zucchini, just like Goldilocks)
1 lb. lean ground beef (or ground chicken)
1/4 lb. Italian sausage (I prefer hot)
3 tbsp. olive oil
1 small onion, diced
3-4 cloves garlic minced
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 small red pepper, diced
1 small yellow pepper, diced
1 cup sliced mushrooms
1 - 1/2 cups cherry tomatoes sliced, (for fall color I like using yellow and red tomatoes)
1-500 gram carton cottage cheese
2 green onion tops, chopped
1/3 cup fresh basil or Italian parsley, chopped
1/3 cup fresh grated Parmesan, Romano cheese
2 cups Mozzarella, four cheese Italian blend, or marble cheese, grated
In a large skillet, or fry pan, scramble fry beef (or chicken if using) and Italian sausage until light colored.
Add in onions, garlic, oregano and peppers, and mushrooms if using.
Add in sliced cherry tomatoes.
Simmer for 5 minutes.
Take meat mixture off heat and set aside to cool.
Mix cottage cheese, parmesan cheese, green onions, egg and basil or parsley together in a bowl.
Season with salt and pepper, mix thoroughly into meat mixture.
Meanwhile, cut zucchini length wise and using a large spoon, hollow out the meat and seeds to make it like a canoe.
Place zucchini in baking dish skin side down.
Stuff the zucchini canoes with mixture as full as possible.
Top with grated cheese.
Add 1/2 cup water to dish, cover lightly with tin foil.
Bake at 350 degrees for 40 minutes or until zucchini is soft and cheese on top is golden brown. (Cook time also depends on size of zucchini.)
Note: If top is not browning, remove tin foil for last 10 min.
Prep time:30 min. Cook time:40 min. Serves:6 to 8 Live Long and Mangia!
Health Benefits in this Stuffed Zucchini Recipe:
Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.
Oregano is loaded with health benefits. It is known to be an effective anti-bacterial. It also has potent anti-oxidant activity. Basil has been shown to help in the treatment of a range of symptoms, including: digestive disorders, inflammation,infection, diabetes, heart disease and headaches.