Stuffed Zucchini.

In an effort to keep up with my three mounds of zucchini I am picking them young and using them for baking and cooking. Here is another delicious recipe!

Stuffed Zucchini (adapted from the Homesteading Housewife)

4 medium zucchini
1 medium onion, finely chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
2 Tablespoons olive oil
1/2 pound ground beef
1/2 pound pork sausage
1/2 teaspoon oreganosalt & pepper
2 eggs
1/2 cup grated parmesan cheese
1 cup dry bread crumbs
2 cups mozzarella cheese

Wash zucchini, place in a pot of cold water, bring to a boil, boil for 6-7 minutes (until tender), remove from water, and set aside to cool enough to handle.

In a skillet saute olive oil, garlic, onions & peppers. As veggies soften, add ground beef and pork sausage, oregano, salt, and pepper to taste. Brown and drain off any excess oil, set aside to cool slightly.

Slice the zucchini lengthwise and scoop out the seeds and some of the meat to create a zucchini boat.

Chop the scooped out zucchini meat and stir into meat mixture.

Mix bread crumbs and parmesan cheese into the meat mixture. Add eggs and mix well.

Place zucchini boats in a baking dish and fill the boats with the meat mixture; top with mozzarella cheese.

Bake uncovered in a 375 F degree oven for 20-30 minutes until hot and the cheese is bubbly.