I’ve been giving away lots and lots of zucchini, but I still have lots and lots of it in my fridge. Here’s another great recipe to use up some of the huge ones that seems to grow about 10″ overnight! Notice how the zucchini fill up the width of the baking sheet–that shows you how big they were!
Recipe: Stuffed Zucchini
2 lbs ground beef
1 onion, diced
2 large zucchini (mine were about 12″ each) or 4-6 small ones
2 TBSP chili powder
2 TBSP garlic salt
1 small cooked sweet potato, skinned
3 TBSP olive oil
Preheat oven to 350 degrees and heat oil in a large skillet. Add onion and cook until starting to brown. Meanwhile, cut ends off the zucchini and slice lengthwise down the middle. Scoop out the middle with a spoon or melon baller, and place insides into food processor. Pulse until the zucchini is in bits. Add ground beef, chili powder, and garlic salt to the skillet and cook until beef is browned. Add sweet potato and processed zucchini, turn off heat, and stir to combine. Place zucchini onto a foil-ined baking sheet and fill each zucchini with the meat mixture, then bake for 40 minutes.