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Wednesday, August 10, 2011

Slow Cooker Stuffed Zucchini

Ever since Phil picked that giant zucchini, he has been asking to have stuffed zucchini.  So a couple of days ago I made up a recipe and it was delicious.  I actually used a bit smaller zucchini, one that fit into my slow cooker when cut in 1/2 lengthwise.  Here is my recipe, adapted from a couple of stuffed pepper recipes and changed to fit our family:

1 Zucchini, cut lengthwise with the seeds scooped out
1 egg
2 cups cooked rice
1 onion chopped
Olive Oil
2 cups cooked cannellini beans
1 cup cooked ground beef
1 cup mozzarella cheese
1/2 cup goat cheese
1 cup tomato sauce
2 tsp basil
S&P
2 cups pasta Sauce

First add just a little Olive Oil to a pan and cook the onions until translucent.
Add cooked onions, egg, rice, beans, tomato sauce, and basil to a bowl and mix well.  Add S&P to taste.  Divide mixture in 1/2 in two separate bowls. Into one bowl add cooked ground beef, and 3/4 cup mozzarella cheese.  To the second bowl add goat cheese.   (of course you can omit the goat cheese and make the zucchini all the same, but for our family and my dairy issues I make two separate stuffings)


Put your zucchini into a greased slow cooker, top one of the zucchini halves with the meat mixture, round it up (you will have a little left over).  Then add about 1 cup pasta sauce on top and sprinkle with the remaining mozzarella cheese.  Top the second half of the zucchini with the goat cheese mixture.  Also top with pasta sauce.

Cook in slow cooker on low for 6-7 hours.  The zucchini should be tender when it is all done.

Cut and serve.  Delicious!  My son loved it and we will be having this again!

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