Elsa's Stuffed Zucchini Recipe

It is still zucchini season!

This ubiquitous garden produce often gets a bad rap. Maybe because if you grow any, you get more than you can use!

But our family has several ways to enjoy this summer staple. Most commonly, we slice it thinly and stir-fry in a little sesame oil - sometimes with sliced onions. [We used to love the moisture it gave to chocolate cake when shredded.] And last year Elsa developed her own delicious version of stuffed zucchini, which I made again last week. [Read on for her recipe.]

Having used up last year's crop of garlic last month, I had the new experience of working with moist garlic, fresh from Dad's garden.

▪︎ Stuffed Zucchini

Brown on stove:

1 lb ground beef

1/2 cup chopped onion

1 tsp. salt

1 medium-large zucchini:

Discard seeds; scoop out flesh and save, leaving only 1/4 inch thick shell; chop saved zucchini, add to burger, and cook a couple minutes

Add:

1 T. oregano

1 tsp. basil

1 tsp. salt

1 large garlic clove, minced

1/2 cup tomato sauce

Place mixture in zucchini shell. 

Bake at 375° for 45 minutes in 9"x13" pan with 1/8" water