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!

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.

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

Sweat the onions until translucent, set aside.

1 lb. ground beef: fry to golden brown.

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.

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


  • 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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