Name: Meat Loaf Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 2 medium zucchini; 1/2 pound ground beef or bulk Italian sausage; 1/4 cup chopped onion; 1 garlic clove, minced; 2/3 cup seasoned bread crumbs; 1/3 cup 2% milk; 1/8 teaspoon dill weed; 1 cup spaghetti sauce; 1/2 cup shredded cheddar cheese

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Meat Loaf Stuffed Zucchini

30 min2 servings

I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut

Ingredients

2 medium zucchini

1/2 pound ground beef or bulk Italian sausage

1/4 cup chopped onion

1 garlic clove, minced

2/3 cup seasoned bread crumbs

1/3 cup 2% milk

1/8 teaspoon dill weed

1 cup spaghetti sauce

1/2 cup shredded cheddar cheese

Instructions

1 Preheat oven to 325°. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside.

2 In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells.

3 Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake until zucchini is tender, about 30 minutes.