Baked ‘n Stuffed Zucchini
• 4 medium zucchini
Gluten
• 1/2 pound ground beef
• 1/4 cup chopped onion
• 1 clove fresh garlic, or 1/2 tsp. garlic powder
• 1/2 cup spaghetti sauce (visit www.silvergoldmagazine.ca for home-made recipe!)
• 1/4 tsp. salt and 1/4 tsp. pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 Tbsp. dried oregano or ‘italian seasoning’ spice mix
Free!
Preheat oven to 350°F. Cut zucchini in half lengthwise and scoop out some pulp.
If necessary, cut backside slightly so zucchini sits flat, or shape tin foil to support
them. Place shells in a cookie sheet.
In a large pan, cook beef, onion and garlic over medium heat, then carefully drain
fat. Add spaghetti sauce, season to taste.
Spoon meat mixture over zucchini, sprinkle with cheese and garnish with oregano.
Bake uncovered in the oven for approximately 25 minutes or until cheese is
melted and slightly browned.
Optional: This is a great recipe to use with leftover meats (turkey, chicken, beef)
instead of the ground beef. May also replace Monterey Jack cheese with Parmesan,
and try using your own herbs and spices such as cilantro, or even hot sauce!
Check out our new website for healthy and cost-effective meal options:
www.silvergoldmagazine.ca
Williamsburg Silver and Gold Ad 050815_Silver & Gold Magazine 15-05-08 4:30 PM Page 1
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