The Overwhelmed Gardener's Stuffed Zucchini

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 extra large zucchini, halved lengthwise
• 2 cups french bread, cut into 1-inch cubes
• 1 cup chopped onion
• 3 garlic cloves, chopped
• 1/2 cup bell pepper, chopped
• 1 cup chopped fresh tomato
• 1/2 cup tomato sauce
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon red chili pepper flakes
• 1 teaspoon garlic powder
• 1/3 cup olive oil
• 1 lb ground lamb
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 scoop out flesh and seeds of zucchini halves, leaving a 1/2" border all around. reserve 1 cup of zucchini flesh and chop.
• 3 take a very tiny slice off of the rind side of the zucchini halves to create a stable base for the squash to sit.
• 4 rub squash with a small amount of olive oil, sprinkle with some of the salt and pepper, and place flesh side up on a baking sheet.
• 5 on the same sheet pan (if there is room) or a separate pan, toss bread cubes with 3 tbsp of the olive oil, garlic powder, 1 tsp of salt, and 1/2 tsp of pepper.
• 6 bake squash and croutons in 400 degree oven for about 10-15 minutes, or until bread is toasted and crispy.
• 7 remove both from oven and reduce temperature to 350 degrees.
• 8 in a large saute pan, heat remaining olive oil over high heat.
• 9 add lamb, rosemary, and remaining salt and pepper, cook until lamb is browned.
• 10 add to pan onions, garlic, peppers, reserved squash insides, and tomatoes and cook until vegetables are softened and beginning to brown.
• 11 remove from heat and stir in croutons and tomato sauce.
• 12 fill zucchini shells with stuffing mixture, lightly packing and mounding filling into and onto the shells.
• 13 sprinkle with parmesan cheese.
• 14 bake stuffed zucchini 30-40 minutes, until stuffing and cheese are browned.