Zucchini Stuffed With Provençale Stuffing
baked, vegetables
2 cups Provençale Stuffing; (see recipe)
1 large zucchini
or 4 medium zucchini
1/2 pound ground beef
1 tablespoon oil
1/2 cup grated smoked Provolone cheese
Heat oven to 350°F. Prepare Provençale Stuffing. If you wish it to include meat, brown the beef in oil, stirring constantly until golden. Stir it into the Provençale mixture. Cut the ends from the zucchini and boil whole for about 3 minutes. Let cool, cut in half and scoop out the seeds and pulp. Reserve pulp for soup, or chop up and add it to the sautéing meat, or the vegetables in the stuffing. Spoon stuffing into the zucchini shells and bake for 25 minutes. Top with equal amounts of the grated cheese and bake another 5 minutes. Serve immediately.
NOTES : Zucchini halves baked with a stuffing of tomatoes and breadcrumbs. 5164 0 0 0 0 1198
Contributor: Dee Bell
Yield: 4 servings
Preparation Time: 0:45
