Stuffed Zucchini
1 large (12-15 inch) Zucchini, or 4 medium sized
1/2 lb ground round
1 large white onion chopped
1 clove garlic, chopped
1/2 cup diced roasted red bell peppers
4 med sized very ripe tomatoes peeled and chopped
3 tbs bread crumbs
3/4 cup finely shredded med. cheddar cheese
2 tbsp grated romano cheese
pulp from zucchini
salt and pepper
extra virgin olive oil
Brown meat and keep warm. Parboil Zucchini, and slice in half lengthwise. Scoop out seeded section and discard. Scoop out remaining pulp, being careful not to go too deep as to break the skin. Chop pulp, onions, tomatoes and garlic and dice peppers. Add salt, pepper and romano cheese to ingredients and mix. Add to browned meat and saute' for about two minutes. Fill boats, and sprinkle on bread crumbs, and top with cheddar cheese. Place on an lined and oiled cookie sheet and Bake at 350° for 15-20 minutes.
Note: Ingredients may be adjusted accordingly to size of Zucchini's being used.
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