Giant Stuffed Zucchini

1. 1

   Preheat oven to 375.

2. 2

   In a large heavy pan, saute shallots in butter. Add garlic, once tender add beef. Cook until no pink remains.

3. 3

   Meanwhile scoope out zucchini seeds and center leaving about 1/2 inch of zucchini around the outside. Put zucchini halves in a large baking dish.

4. 4

   Add tomatos, scooped out zucchini, fennel seed and other seasonings to the beef mixture. Cook another 5 minutes, then turn off heat and let cool a few minutes. Add bread crumbs, egg and parmesan to meat mixture.

5. 5

   Heap mixture into two halves of zucchini. String mozzerella cheese and lay over top of meat mixture. Sprinkle with a little more parmesan.

6. 6

   Add 1/4 inch of water to bottom of baking dish. Place in oven and bake for 45 min. or until Zucchini is fork tender but not soggy. Cut into serving sizes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.