Ground Beef Stuffed Zucchini Provencale Recipe

1      Reviews by:    Bobbie Jones   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    French    Servings:6 Calories per Serving:311 Print Preview Rate This Recipe Prep Time:   50 Minutes Cook Time:   35 Minutes Total Time:   1 Hour 25 Minutes

INGREDIENTS

• 6 medium zucchini
• 1 pound ground beef, crumbled
• 1 medium onion, finely chopped
• 1 clove garlic, minced or pressed
• 1 15 ounce can tomatoes, coarsely chopped, liquid retained
• 1/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 teaspoon each salt and Italian herb seasoning
• 1/8 teaspoon pepper
• 1 1/2 cups shredded Monterey jack cheese

DIRECTIONS

• 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.
• 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).
• 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.)
• Bake uncovered until zucchini is tender and cheese is browned (25 to 35 minutes).

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