Summer is always time for Stuffed Zucchini around The Parsonage. We eat it a lot during the hot months when everyone’s garden seems to be producing zucchini by the hour. The two zucchini I used for stuffing for this meal were ginourmous-they fed four of us for two meals each. I also used a smaller one for vegetarian version for my mom and it lasted for two meals for her as well.
On making this recipe and thinking about putting it on the blog I realized that I use this filling for a lot of things-Stuffed Peppers, Easy Weeknight Casserole, Stuffed Zucchini and even a version of it for Easy Homemade Chili. Hamburger, onions, peppers, rice and tomato sauce topped with cheese are the basic ingredients. I’m going to list the how-to for this recipe, but the filling is useful for so many others things.
2 very large zucchini
2 lbs hamburger, cooked well*
3-4 peppers, choppped
1-2 large onions, chopped
4 cups Cooked long grain rice OR cooked or 2 cups uncooked minute rice
2 jars or 1 large jar spaghetti sauce
Cheese.Lots and lots of cheese.
*for vegetarian version remove meat and add more rice
- Slice zucchini down the middle lengthwise, remove seeds to make a “bowl” in the zucchini center.
- Cook hamburg, onions, and peppers together until well done.
- In large bowl mix cooked hamburg, onions and peppers with rice and all of the spaghetti sauce. Mix well.
- By the spoonful fill the “bowl” in the zucchini center to overflowing.
- Top with cheese. Lots and lots of cheese.
- Bake at 350 until cheese is melted and zucchini is fork tender. 20-30 minutes.