Stuffed Zucchini / Summer squash
Zucchini and Summer squash are in season! What to do with it? Stuff it and bake it, that's what I say. Unlike a stuffed bell pepper, zucchini and summer squash has a more mellow, meaty sweetness that results in a more gut satisfying dish without being too heavy.
Stuffed Zucchini and Summer Squash
Zucchini and summer squash (depending on the size of the squash, plan about 1 - 1.5 per person)
1 lb of ground beef
1 medium size onion or 1/2 of large size onion - chopped finely
3-4 mushrooms - chopped
2-3 cloves of garlic - chopped / minced
1 teaspoon of thyme
1 teaspoon of oregano
4 tblsp almond meal
1/2 cup of shredded Parmesan cheese
Salt and pepper
1. Core out the squash with a spoon and set the cored out squash aside
2. Roughly chop / dice the cored squash that was set aside
3. Put the chopped squash mixture in a bowl and mix with 1 teaspoon of salt and set aside for few minutes. (this will extract the water out from the squash making it easy to brown and saute)
4. squeeze the water out of the mixture
5. Dice the onions, mushrooms and garlic.
6. On medium high heat, using olive oil as lube, saute the onions till translucent (3 minutes)
7. Add the squash and garlic and saute for 3 minutes
8. Add the mushroom and saute for 3 minutes more
9. Salt and pepper to taste (don't forget the squash mixture is already salted)
10. Remove the mixture to a bowl to cool
11. Cook the ground beef, breaking it up as it cooks.
12. Season the ground beef with 1 teaspoon of thyme and 1 teaspoon of oregano
13. Season with salt and pepper
14. After the meat is fully cooked, combine the meat with the vegetable mixture and allow to cool
15. Preheat the oven to 400 degrees with the rack positioned in the middle
16. Combine almond meal and shredded cheese in a bowl
17. On a sheet pan lined with parchment paper, layout the squash and lightly salt and pepper them
18. Stuff the squash with meat mixture and top with the cheese mixture
19. drizzle olive oil on top to help browning
20. Pop it in the oven for 25-27 minutes until the squash is done.
I hope you enjoy this dish as much as I did with my family. It makes for a quick and different way of consuming otherwise a mundane summer vegetable.
Happy eating - Robert.
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