Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed zucchini. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Stuffed Zucchini is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Stuffed Zucchini is something which I’ve loved my whole life. They are fine and they look fantastic.
Trim stems from zucchini and slice lengthwise. Stuffed Zucchini Recipe photo by Taste of Home. Halve zucchini lengthwise; scoop out seeds.
To get started with this particular recipe, we have to prepare a few components. You can have stuffed zucchini using 3 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Zucchini:
- Make ready 1 Zucchini
- Prepare 1/2 cup Taco Meat (I made taco salad the night before. This can be gr. beef or gr. turkey)
- Take 1/4 cup Shredded Cheddar Cheese (or more if you like a lot of cheese)
Stuffed Zucchini - delicious low-carb and easy to prepare zucchini boats stuffed with seasoned ground turkey/chicken, topped with cheese and baked until tender. Stuffed Zucchini By Ann Make the most of your fresh garden zucchini with this delicious stuffed zucchini recipe which can be served as either a side dish or a main dish. Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet.
Steps to make Stuffed Zucchini:
- Wash Zucchini and Pierce the outside a few times.
- Microwave for 1 minute.
- Re-heat taco meat in skillet until heated through.
- Remove zucchini and slice in half long ways. Remove all seeds. Spray with cooking spray and heat in skillet until edges are slightly brown.
- S&P zucchini and add taco meat add cheese
- Broil until cheese is melted and bubbling a little. ENJOY!
Sausage Stuffed Zucchini boats recipe with sweet Italian sausage, cheese and marinara sauce. Nutritional information and weight watchers points included. Stuffed zucchini is one of the first recipes I made myself. Every year, my family would grow zucchini in the garden and every year, we'd have more than we knew what to do with. We buy most of our fruits and vegetables at our favorite little fruit stand on rue des Abbesses, where the staff is friendly, greets us with big smiles.
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