I have a recipe for stuffed zucchini that my grandson and his entire high school football team eat with glee and abandon. As a result, I seldom have very much leftover zucchini. Here it is:
Ingredients4 medium zucchini1 pound ground beef1 pound Italian sausage1 small onion, chopped1/2 cup dried bread crumbs1 egg, beaten1 (28 ounce) can crushed tomatoes or tomato sauce1 (10.75 ounce) can condensed tomato soup1 cup water
Directions1.Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13×9 inch baking dish.2.Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.3.In a bowl, stir together the crushed tomatoes/sauce, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash. If using disposable foil pans I highly recommend a cookie sheet beneath.
NOTE: For the Italian Sausage, just buy Italian sausage links and remove the casings and crumble it up like loose sausage. While you can use regular sausage I advise at least trying the Italian once. The flavor is MUCH better, whether you use sweet or hot Italian sausage. You can even sprinkle on some oregano before baking as an added touch – gives them sort of a pizza bent. Play around with it and customize it with spices and things. I always put banana pepper rings over it before baking it for me as I love their flavor. You can also add Parmesan, Romano or other cheese over the tops.
My grandson and his football team buddies can eat these BY THE DOZEN.