Try a healthful version of stuffed zucchini with this Breadless Stuffed Zucchini recipe.
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Easy Zucchini Recipes to Use Up That Surplus
Breadless Stuffed Zucchini
1 zucchini, 12 to 18 inches
1 1?2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese
Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.
Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.
In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.
Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.
Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.
NOTE: All seasonings are optional, but some seasoning is needed for better flavor. The more seasoning added, the more flavor, of course.
