How to Make Italian Stuffed Zucchini

One of my favorite dishes from my childhood was my Mom's stuffed Zucchini. Below is my version of Stuffed Zucchini with an Italian twist.

Difficulty: Moderate

Instructions

1. 
    
   zucchini

   Ingredients for Italian Stuffed Zucchini:
   
   4 medium zucchini
   2 tablespoons of olive oil
   1 small onion, chopped
   1 green bell pepper, diced
   3/4 pound ground beef
   1/2 pound Italian sausage
   1 can (15 ounces) of Italian diced tomatoes
   3 teaspoons of Italian seasoning
   1 teaspoon or oregano
   1 teaspoon of basil
   1 teaspoon of garlic powder
   1/2 teaspoon of salt
   1/8 teaspoon of ground black pepper
   1 cup of cooked white rice
   2 tablespoons of tomato sauce
   1/4 cup of chicken stock
   1 cup of freshly grated parmesan cheese
   1 cup of shredded mozzarella cheese

2. 
    
   hollow out zucchini

   Slice each zucchini in half lengthwise. Hollow out the zucchini, leaving 1/4 inch of the shell. Reserve 1 cup of the zucchini and dice it. Set aside the diced zucchini for later.

3. 
    
   saute onions and bell pepper

   In a large skillet place 2 tablespoons if olive oil in the pan and saute the diced onion and bell pepper for about 2 minutes on a medium low heat. After that time add the ground beef and ground beef into the pan and mix them together. Cook until the meat is browned. At this time add the diced tomatoes, Italian seasoning, oregano, garlic, salt and pepper and continue cooking for another 5 minutes. Stirring so the beef does not burn. Next add the cooked white rice, diced zucchini, tomato sauce, vegetable stock and 3/4 cup of parmesan cheese into the meat mixture. Blend the ingredients well.

4. 
    
   Italian Stuffed Zucchini

   Sprinkle the insides of the hollowed out zucchini with a little Italian seasoning then spoon the meat and rice mixture into the hollowed out zucchini shells so that it mounds. Place them side by side in two 11 x 7 baking dishes with the sides touching. Sprinkle the tops with the mozzarella cheese and then with the remaining 1/4 cup of parmesan cheese and then place in a preheated oven at 350 degrees F. for 20 to 30 minutes until the zucchini is cooked tender yet still slightly crisp and the top is slightly browned.

[highcloud]

on 10/1/2009 This sounds so tasty. Thanks for sharing this wonderful recipe. 5*

[amylaine]

on 10/1/2009 Sounds like something I can make, I will give it a try. thanks

[jeni10]

on 9/30/2009 I have a few remaining zucchinis from my garden. I'll be using these to make your Italian stuffed zucchini. Thanks for sharing a yummy recipe; saving to favorites. 5*

[hradcliffe]

on 9/29/2009 The Italian stuffed Zucchini sounds great with the sausage and cheese. 5*

[mikes197131]

on 9/28/2009 This sounds like a great dish, I am going to have to try it. 5*