Saturday, July 19, 2008

Stuffed Zucchini Parmesan

This recipe is fantastic and excellent warmed up the next day for lunch. I found this on and followed someone else's adaptation plus adapted it myself to creat a completely new recipe. This is how I MADE it.

Stuffed Zucchini Parmesan
2 LARGE zucchini (I'm talking baseball bat size here...or 4-5 small zuchini for a gathering of people or side dish).
1/2 cup of Pepperidge Farms Seasoned Stuffing mix
1 lb hamburger, browned and chopped
1 tbs melted butter
1/4 stick butter
1 tablespoon flour
1/4 cup sour cream
salt and pepper, to taste
zucchini pulp
Ragu Pizza Quick Sauce
1 cup Mozzerella Cheese
Parmesan cheese

Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers ( I used an icecream scooper) leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
In a small saucepan, melt 1/4 stick butter. Blend in the flour until no lumps remain; add sour cream. Combine with salt, hamburger and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup Pepperidge farms stuffing crumbs, mixing until all are coated. Sprinkle a layer of buttered crumbs on top. Drizzle Ragu Pizza Quich Sauce over the top and Bake in a preheated 350F oven for 20 minutes. Sprinkle top with Parmesan cheese and shredded mozzarella and bake for 10 minutes more.

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