Saturday, February 25, 2012

Stuffed Zucchini

This is a really good recipe for using up the leftovers in your fridge.  You can use an organic sugar-free jar of spaghetti sauce to speed up the process.  Serve with a side salad or spaghetti squash.

4 zucchini
Sea salt and pepper
½ pound of ground beef or turkey
½ onion, chopped into small dice
4 oz. mushrooms, chopped into small dice
1 jar of organic spaghetti sauce (or make your own)

Preheat the oven to 350 degrees. Line a baking pan with tin foil.

Cut the zucchini in half lengthwise. Cut out some of the fleshy part with a knife, making a bowl to add the filling.  Chop up the pieces that you removed into quarter -inch dice.

Brush the zucchini halves with olive oil and place on the baking sheet. Sprinkle with salt and pepper. Place in the preheated oven and cook for about 10-15 minutes or until they are just tender.

Meanwhile, cook the meat in a skillet until browned. Remove and drain off excess fat. Add a little oil to the skillet and cook the onions, mushrooms, and remaining zucchini pieces until they are slightly browned and soft. Mix in the spaghetti sauce and add the meat back in. Heat through.

Remove the zucchini from the oven. Top with the sauce mixture. If you like, you can put them back into the oven for a few minutes to blend the flavors.

Serve the extra sauce alongside your dinner.

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