Sure enough, I dashed out into my garden to find more Zucchini than I really wanted.
I was talking to a colleague at work about my bumper crop and she shared this recipe with me.
I was talking to a colleague at work about my bumper crop and she shared this recipe with me.
Stuffed Zucchini
- 8 ounces ground buffalo meat. ( I prefer to use 1 pound lean hamburger)
- 1 tsp. olive oil
- 1 yellow onion diced (1/2 cup)
- 1 cup grape tomatoes
- 1 cup mushrooms chopped
- 1 jar (6 oz.) artichoke hearts packed in oil drained and chopped.
- 1/3 cup walnuts chopped
- 1 tsp chopped fresh oregano
- 1 tsp fresh thyme leaves
- 3/4 Tbsp freshly grated lemon zest or juice of 1 lemon.
- 6 zucchini (8-10 inches long about 1" in diameter,) halved lengthwise and seeded.
- 1 cup fontina cheese shredded
- Preheat oven to 425'F
- In a large skillet over medium heat, brown the hamburger meat in olive oil. Transfer to a large bowl. Add vegetables, artichoke hearts and their oil, walnuts, herbs, lemon zest and juice, and salt and pepper. Toss to combine.
- Place zucchini halves cut side up in a 5-by-12 ovenproof baking dish. Mound mixture evenly into each zucchini "boat." Cover with aluminum foil and bake 30 minutes.
- Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted.
- I chose to grill the zucchini during the last 10 minutes instead, while the cheese melted, to give it that extra BBQ flavor.
I doubled the meat proportion and made this dish for 4 servings and found I had plenty of left overs and so I just continued using the meat mixture and stuffing more zucchini and green peppers throughout the week. The meat mixture stays well preserved in the fridge for 5-7 days. I had unexpected company and I whipped up this dish, with some surprised expressions.
Add a few skewers of fresh grilled vegetables and corn on the cob, and you will be guaranteed a tasty dinner. Perfect for any summer evening. We only have 3 weeks left of summer and let's enjoy it.

Mmmmmmmmmmmm...........looks delicious!!!!!!!!
ReplyDeleteThanks, a great way to use up zucchini that I hadn't thought of.
ReplyDeleteCarey
I'm going to try this!I love zucchini!
ReplyDeleteThis looks great...and I have an abundance of zucchini!
ReplyDeleteWould love to try this..now to find some zucchini.
ReplyDeleteRight now I am wishing I had a garden with fresh zucchini...but the market will have to do, because I'm making these this weekend. Thanks for the recipe. Kathy
ReplyDeleteI just found your blog yesterday and I love it! What a treasure!
ReplyDeleteI'm laughing about today's recipe, because for the very first time, the zucchini in our garden isn't producing well. Can you imagine, wishing for MORE zucchini?
Thanks for giving me such a wonderful resource!
Chris
This looks so good, can't wait to try this.
ReplyDeleteI'm so glad this was posted today, now I know what's for dinner. Sounds delicious! Thanks.
ReplyDeleteI'll try it... this is the first year I have planted zucchini... I had NO IDEA how much it would produce!! I have some time this Sunday without the kids so I'll have some prep time I hope!
ReplyDeleteLove you Marg!
kristi
What a great idea Mary, I never thought of stuffing zucchini like that. It certainly is the time of year for it.
ReplyDelete