|volunteer squash at bottom - chipmunk planted sunflower|
This recipe is from AllRecipes.com. I get daily emails of recipes from them, giving me great ideas.
ITALIAN MEATLOAF IN ZUCCHINI BOATS1 large zucchini
Cut in half and scoop out the seeds. Sprinkle these halves with 1 tsp garlic salt. I don't use garlic salt, just granulated garlic. I got to thinking that if you don't grow zucchini, you rarely find large zucchini in stores. This time, because of a smaller zucchini than they must use, I had enough meat mixture that I tried filling a halved pepper to see how it would work. It tasted great. So I think smaller zucchini and peppers can be used in the baking dish. Eggplant slices would be good too, I bet.
Saute 1 chopped onion in
1/4 C olive oil
Mix together -
1 pound ground beef (they use 1 1/2# and I never have)
1 1/2 C seasoned bread crumbs (I never buy bread crumbs, using my homemade bread, dried and ground in the blender, and season myself, so used 1 tsp of an Italian seasoning mixture)
1 tsp minced garlic
1 Tb dried basil
1/4 C grated carrot
1/3 C grated parmesan
add in the sauted onion, mixing all well and mound in the zuccnini
Pour a jarred spaghetti sauce over, covering the meat and letting drip over edges. Bake at 350 for about 45 minutes till meat is cooked thru.
Sprinkle 1 C grated mozzarella cheese over all and return to the oven for another 5 minutes.
You can serve with more spaghetti sauce if you want.
These are great leftover!
|Sedum turning from green to soon, a deep rust red|