Preheat oven to 350F.
Stuffed Zucchini
(serves 4)
- 1 large zucchini
- 2 Tb olive oil
- 1 small onion, diced small
- 1/2 red or orange bell pepper, diced small
- 3 cloves garlic, crushed
- 1 lb ground beef
- 1 cup canned petit diced tomatoes with juice
- 1 cup cooked rice
- 1 cup chopped spinach (fresh or frozen)
- salt and pepper
- 1 tsp thyme
- 1 cup grated cheese. I used havarti, but cheddar or pepper jack are nice too.
Remove the stem from the top of the zucchini and then cut the zucchini in half lengthwise. With a spoon, scoop out the seeds from the center to form a nice well to place the filling in. Leave the edges at least half an inch thick.
Sprinkle a little bit of water into each half of the zucchini and microwave it for four minutes. It should be just barely tender. Turn the zucchini upside down on the plate to let the excess moisture drain while you make the filling.
In a skillet, sauté the onion, bell pepper and garlic in the olive oil over medium high heat for about five minutes until they soften. You can add a little water while you’re sautéing to lightly steam the vegetables while they cook, if you like. Add the ground beef and sauté for another five minutes or so until it is cooked through. Add the diced tomatoes, the rice and the spinach, along with the spices, and cook for five minutes or so until everything is combined well. Stir in most of the cheese and adjust the seasonings if necessary.
Place the zucchini halves in a baking dish and pat the insides dry. Fill each half with half of the filling and sprinkle the last bit of cheese on to tops.
Bake for 30 minutes. Remove from heat and let rest for a few minutes before cutting into pieces and serving.
