Tuesday, August 11, 2009

Stuffed Eight Ball Zucchini

I had a teaser about tonight's dinner in Sunday's blog. These were the cutest veggies I had seen in a while. As I was getting ready to type the recipe I realized I did not measure as I added the ingredients. It was a little of this and a little of that. It sound like how my mom would give me a recipe.
I cut the top and bottom off the zucchini so it would have a level base then cut each zucchini in half. The insides were scooped out and diced. I placed the zucchini in a pan of boiling water and blanched until almost tender. Remove from pan and drain.
Heat olive oil in saute pan. Add onion and saute until until tender. Add ground beef and cook. Next add the diced zucchini and cook until soft. Season with thyme, parsley oregano, salt and pepper.
Place beef mixture in a bowl. Add about a 1/4 ricotta cheese, some Parmesan, Panko bread crumbs and chopped fresh parsley. Mix all ingredients. Fill zucchini shells with mixture. Top with Parmesan cheese. Bake 25 minutes at 350 degrees.
I made a Marinara sauce with San Marzano tomatoes, a little expensive but worth it.

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