Stuffed zucchini

Stuffed zucchini

Stuffed zucchini

This week I stuffed zucchini and green peppers for the family dinner. I used one of my own zucchini, but this is especially good with the cousa squash available from Wyckels Farm and Harlow Gardens. I used Short’s Family Farm beef and Glenn Huff’s tomatoes. The only non-Kitsap or pantry ingredients in this recipe are tomato sauce and olive oil. Of course you can make your own tomato sauce!

Prep:
1 onion: chop.
Tomatoes: chop to equal about 1 cup.
Zucchini or cousa squash: cut in half, scoop out soft core.
Green pepper: carefully cut away the top, remove seeds from inside pepper.

Spices:
1 tsp. hungarian paprika
1/2 tsp. cumin
Salt and pepper

Saute:
Sweat the onions until translucent, set aside.

Fry:
1 lb. ground beef: fry to golden brown.

Combine:
Place the onions, ground beef, and tomatoes in a bowl. Add 8 oz. tomato sauce and the spices. Mix together.

Place the squash and peppers in a pan. Coat inside and out with olive oil. Spoon the mixture into the hollows of the vegetables.

Bake:
Place in oven and bake at 350′ for about an hour or until the squash is soft.

Garnish:

  • Sprinkle croutons or bread crumbs on top, add for the last 15 minutes or so of baking.
  • Sprinkle with shaved parmesan.

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