Did you know?
- April 25th is National Zucchini Bread Day.
- The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs.
- A zucchini has more potassium than a banana.
- The word zucchini comes from ‘zucca’ the Italian word for squash.
- Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
- One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).
I thought before the summers bounty of zucchini is over, I would post one of our favorite savory zucchini recipes.
Stuffed Zucchini
Ingredients
- 2 zucchini, medium sized
- 1 pound lean ground beef
- 1 cup red bell pepper, chopped
- 1/2 cup sweet yellow onion, chopped
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
- 1/2 cup sour cream
- 1 cup shredded Cheddar cheese, divided
Instructions
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Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Slice zucchini lengthwise in half and scoop out pulp, leaving 1/2 inch shell. Chop pulp and reserve. Brown ground beef in a large skillet over medium high heat, stirring often for 7 - 9 minutes. Add red pepper, chopped zucchini and onion to beef and cook until vegetables are tender. Stir in ketchup, Worcestershire sauce. salt and pepper, heat through. Stir in the sour cream and 1/2 cup of the Cheddar cheese. Spoon filling evenly into zucchini shells. Pour 1/2 cup water around zucchini shells. Cover and bake 35 - 40 minutes or until the zucchini is tender. Uncover and sprinkle with remaining cheese, return to oven uncovered and bake an additional 10 minutes or until cheese is melted and browned.