Nicci Morris

What’s for dinner? Stuffed zucchini

In Food, Recipes on September 15, 2009 at 3:55 pm


This is one of those recipes that disappeared before I even had a chance to snap a photo! From now on, I promise to take a picture before I announce, “Dinner’s ready.” This is a must-try dish, especially if you love simple and delicious meals that take next-to-no prep time.

Stuffed Zucchini

1 pound Gimme Lean

1 teaspoon Italian seasoning

½ teaspoon sea salt

½ teaspoon ground black pepper

1 large onion, diced

2 garlic cloves, minced

4 large zucchini

1 jar spaghetti sauce (I love, love, love Barilla’s Mushroom & Garlic)

½ cup mozzarella cheese

Parmesan cheese (optional)

Fresh basil (optional)

Preheat oven to 350 degrees.

In a large skillet, cook Gimme Lean over medium-high heat, breaking it up with a wooden spoon. Add Italian seasoning, salt and pepper as it browns. Add onion and garlic and cook until the onions are soft and the garlic is fragrant.

Slice the ends off the zucchini and in half lengthwise. With a spoon, scoop out the center of each half. Chop the removed zucchini flesh and add into the Gimme Lean mixture and cook for another 3 to 4 minutes. Arrange the zucchini shells in an ovensafe baking dish and stuff them with the mixture. Top with spaghetti sauce and mozzarella cheese. Cover with foil and bake until the dish is bubbly and the cheese is melted, 25 minutes. Garnish with Parmesan and basil if desired.


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