Wednesday, June 18, 2014

Meatloaf-Stuffed Zucchini

When we got zucchini in our basket  from the Colvins today, I wondered what to do with it. I know there's a lot of summer ahead full of more summer squash to doctor up for the tender palettes at my table. And despite my reticence to make anything more difficult to make, this just might be the ticket. Inspired by a Weight Watchers recipe, this is similar to stuffed peppers. Around here, we prefer meatloaf to zucchini, but the two together are delicious! (Bonus: the kids like the "boats.")

Meatloaf-Stuffed Zucchini

  • favorite meatloaf recipe, uncooked, about 3/4 pounds meat's worth (most recipes use more, so scale your recipe down accordingly; meatloaf is pretty forgiving)*
  • 2-3 medium to large zucchini (I used a good-sized 8-ball zucchini and a good-sized regular zucchini)
*If you need an easy meatloaf base, use 3/4 pound ground beef, 1 beaten egg, 1-2 tablespoons leftover rice or bread crumbs, some Italian seasoning, salt and pepper, 1-2 tablespoons Parmesan cheese, and a bit of minced onion.

  1. Slice zucchini in half long ways (if you have a large 8-ball, slice it in quarters vertically).
  2. Scoop out any big seeds. Scoop the remaining flesh out until you have a 1/4-inch shell. Chop/mince the flesh and add it to the meatloaf mixture. 
  3. Fill zucchini shells with meat, mounding it up slightly. Drizzle with olive oil or top with your usual sauce.
  4. Bake in a baking pan (jelly roll pan, 13x9-inch pan, or something similar) and bake at 375 degrees until meat is done. (350 degrees=40 minutes or so; 375 degrees=35-40 minutes).
  5. Top with a bit of shredded cheese or more sauce. We like ours with ketchup, too!
~Serves 4-6

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