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www.RecipeFaire.com Presents:
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Ground Beef Stuffed Zucchini Provencale
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by:
Bobbie Jones
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Ground Beef Stuffed Zucchini Provencale Recipe fills zucchini shells with ground beef, onion, garlic, tomatoes, red wine, tomato paste and Italian herb seasoning, covers with Monterey Jack cheese and bakes to create a delicious zucchini dish.
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INGREDIENTS
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6 medium zucchini
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1 pound ground beef, crumbled
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1 medium onion, finely chopped
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1 clove garlic, minced or pressed
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1# can tomatoes, coarsely chopped, liquid retained
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1/4 cup dry red wine
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1 tablespoon tomato paste
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1 teaspoon each salt and Italian herb seasoning
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1/8 teaspoon pepper
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1 1/2 cups shredded Monterey jack cheese
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DIRECTIONS
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1:
Preheat oven to 425° F. Scrub zucchini; cut off stem and blossom ends, Drop into boiling water and cook until barely tender (about 5 minutes), Remove from cooking water and immerse in cold water; let stand until cool, then drain. Cut in halves lengthwise and
scoop out pulp, leaving a 1/4-inch thick
shell. Chop pulp coarsely and reserve, along with shells.
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2:
In a frying pan over moderately high heat, brown ground beef in its own drippings. Mix in onion and garlic, stirring over moderate
heat until onion is soft. Spoon off fat,
if necessary. Stir in tomatoes and their liquid, wine, tomato paste, salt, and Italian herb seasoning. Bring to a boil, reduce heat, and simmer, covered, 15 minutes. Uncover, add
chopped zucchini, and cook uncovered,
stirring occasionally until sauce is thick (15 to 20 minutes).
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3:
Arrange zucchini shells in a shallow, oiled baking dish just large enough to hold them, and heap meat mixture into shells. Sprinkle with cheese, (At this point casserole can be
covered and refrigerated until ready
to bake.)
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4:
Bake uncovered until zucchini is tender and cheese is browned (25 to 35 minutes).
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