Oh hello there! Don’t mind me, still no produce production on my end. Luckily, I saw my brother this past weekend, and in true older brother fashion he took care of his favorite younger sister by sending me home with garden fresh green beans, onions, cucumbers, annnndddddd ZUCCHINI!! At least someone inherited my mom’s green thumb, ahem Zucchini, right next to Summer Squash, is one of my favorite summer vegetables. Often an unsung hero shredded into sweet bread, Zucchini is a mild tasting vegetable that pairs well with almost anything. Sautéed with onion, steamed in a grill packet, stirred into pasta, or STUFFED with filling, zucchini is the star of the show! In this week’s recipe, melted mozzarella oozes over a thick tomato-meat sauce stuffed inside of a hollowed out zucchini “boat”. The flavors bake together mimicking a lighter lasagna-inspired dinner that highlights all of zucchini’s best attributes and, to me, the best of summer produce. To make this dish, we have a couple of housekeeping tasks to start with.
- Preheat your oven to 375⁰F.
- Line a baking dish with tinfoil that has been lightly coated with nonstick spray.
Lasagna Stuffed ZucchiniIngredients:
- 3-4 medium zucchini, washed
- 1 lb. Festival’s ground 50/50 blend (turkey/beef blend) or lean ground beef
- 1 14.5 oz. can diced tomatoes with oregano, garlic, and basil, drained with 2 Tbsp. liquid reserved
- 1 medium onion, chopped
- ½ cup grated parmesan cheese
- 3/4-1 cup shredded mozzarella cheese
- 1 Tbsp. minced garlic
- ½ tsp. garlic powder
- Pepper, to taste
- In a large skillet over medium high heat, brown turkey/beef blend with onion and garlic. Add diced tomatoes and 2 Tbsp. reserved liquid. Let simmer for 15-20 minutes.
- Meanwhile, slice the zucchinis in half lengthwise. Using a small spoon, scoop out inside “meat” of zucchini, leaving 1/4-1/2 inch border on the edges. Place zucchini halves inside a baking dish that has been lined with tin-foil and lightly coated with nonstick spray. Chop zucchini meat and add to the skillet.
- After 15-20 minutes, stir in grated parmesan cheese, garlic powder, and pepper. Let simmer an additional five minutes.
- Evenly divide filling among zucchini halves. Top with mozzarella cheese.
- Bake in a preheated oven at 375⁰F until zucchini is easily pierced with a fork, about 35 minutes.
Jenny Dahl is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.