Derick & Jill | Oct 7, 2020 | 49
This recipe is one of my hubby’s favorites! Our neighbors gave us a bunch of big zucchini right after we got married and in trying different recipes, I adapted them into my own and this one became a fave! Sometimes I slice my zucchini longways and seed (but keep the seeds!), throw them in a Ziplock and keep ’em in the freezer till I’m ready to make this deliciousness. It makes for a super quick dinner option! I’d almost plant zucchini out back just so I could eat this stuff whenever I want! ha!
1 super extra large zucchini (or 2-3 small/regular zucchini)
1 pound ground turkey or beef
1 cup dry bread crumbs (or 1 cup crispy toasted bread, crumbled or blended to fine crumbles)
1 T. Italian seasoning
2 tsp. minced garlic
1 (24oz) can spaghetti sauce
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese (cheddar or mexican will work too)
Preaheat oven to 350 degrees. Cook ground turkey in skillet (and drain afterwards if using beef). Trim ends off zucchini and cut in half lengthwise. Scrape out seeds and mix together in bowl with rest of ingredients except mozzarella cheese. Place zucchini in 9×13 pan. Stuff zucchini with mixture. (It’s ok if it spills over into the pan.) Sprinkle mozzarella on top. Cover with aluminum foil. Bake about 45 min.-1 hour, or until zucchini isn’t super crunchy, but isn’t completely soggy either. Enjoy!
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.