Found some extra large zucchini hiding in your garden? Try this. I have no actual measurments because I just made my own recipe up and I am putting this down out of my head.
1-2 large zucchini or 4-5 smaller
1 1/2 to 2 pounds lean ground beef
salt, pepper, garlic salt to taste
1 large onion, chopped.
2 cans (15 oz) canned tomatoes, mashed
1 can (8 oz) tomatoe sauce
1 tsp Itallian seasoning
1 tsp dried basil
1 Tbsp sugar
salt, pepper, garlic salt to taste.
Parmesan cheese
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1-2 large zucchini or 4-5 smaller
1 1/2 to 2 pounds lean ground beef
salt, pepper, garlic salt to taste
1 large onion, chopped.
2 cans (15 oz) canned tomatoes, mashed
1 can (8 oz) tomatoe sauce
1 tsp Itallian seasoning
1 tsp dried basil
1 Tbsp sugar
salt, pepper, garlic salt to taste.
Parmesan cheese
Cut zucchini length ways( for large zucchinis, cut into 4-5 inch sections, then cut length ways. Scoop out pulp to form boats for stuffing later.
Blanch zucchini boats until transparent; drain on paper towells.
Place zucchini pulp in skillit with 1-2 Tbsp oil. Add chopped onion, salt, pepper to taste. Cover & cook till completely tender; Drain slightly Cook hamburger and crumble as it cooks; drain meat well. Add the cooked zucchini pulp to the meat and mix well. Cook on med high until some of the moister has left and filling thickens. ( this will be your filling)
Mix together in bowl, the canned, mashed tomotoes, tomatoe sauce, sugar & salt, pepper garlic to taste.
Add the Itallian seasoning and basil.
Place a little tomatoe mixture in bottom of baking pan.
Place the zucchini boats in the pan then fill with the meat filling. Cover the boats with the rest of the tomatoe mixture. Bake covered,2-3 hours. Keep an eye on them to make sure they don't run low on liquid. If so, just add some water. I like to sprinkle Parmesan cheese over the top about 10 minutes before serving. I also place sour cream and parmesan on the table, to have with the zucchini. A dab of sour cream on top really makes the dish.
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