Sunday, October 24, 2010

Stuffed Zucchini

I don't know about you, but I have zucchini coming out my ears. Not the small zucchinis either. Mine are massive. The largest I weighed was 7.9lbs. Yeah. BIG! I LOVE letting my zucchini grow BIG for a few recipes on purpose. This week's recipes/blog posts I'm dedicating to the Zucchini.

Oh, and don't forget, when your zucchinis get pretty massive like mine, the outer skin gets tough to the touch which means it turns into more of a winter squash and can sit on a cool dark shelf for a few months and be just fine until you're ready to eat it! Brilliant, I know!

Today's recipe
{Stuffed Zucchini}.
Get a firm grip on your massive zucchini. Cut it lengthwise in half. Scrape out the giant seeds so your squash looks like a hollow boat. Be sure to leave a generous amount of the zucchini "meat" for eating.
Mix up your favorite meatloaf mixture. My family's favorite is at the bottom of this post.
Shape the meatloaf into each of the zucchini halves. Top with your topping of choice. We like the Ketchup/brown sugar combo. You could also just use cheese.
You can bake it one of two ways. In the oven or on the Grill. Either way, it's going to taste fantastic! Eat the meaty part of the zucchini with each bite of meatloaf. Leave the dark tough skin shell, though. That part just doesn't taste edible to me...but if you like it, more power to ya!
{Classic Meatloaf}
3 pieces of bread
1/2 cup milk
1 egg, beaten
1/4 to 1/2 cup chopped onion or 2 T. dried onion
1/4 cup chopped celery
2 teaspoons Worcestershire Sauce (which I just learned has Anchovies in it!? Did you know?)
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 1/2 pounds ground beef

1/3 cup brown sugar
1/3 cup ketchup
1 teaspoon dry mustard

Tear bread into pieces and put in mixing bowl. Add milk, egg, onion, celery, Worcestershire sauce, salt and poultry seasoning. Stir until well mixed. Add ground beef and mix.
In a separate small bowl, mix brown sugar,ketchup, and mustard for topping. Set aside.

Stuff your Zucchini with the meatloaf mixture. Top with ketchup mixture now, or if you prefer cheese only, leave it plain. Add the cheese topping in the last 5 min. Bake in the oven at 400 or on the grill for 1 hour.

**For some extra fun, try adding in some grated carrots, diced bell peppers, torn frozen (and thawed)spinach, etc. It's a fun recipe to play around with adding more veggies to.

Coming Next
Surprise! Zucchini Crisp

Thanks Amy for the use of your pictures!


  1. cool idea...they look so yummy.

  2. This looks really good! I love meeting new bloggers and am looking forward to your recipes, especially checking out your brussels sprouts recipes. I did love the salad I made this last week, but am always up for trying new recipes :)


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