Foodieobsessed's Blog

Beef and Rice Stuffed Zucchini

Are you ready for zucchini season? Every summer I can hardley wait for the first squash to come in and after about six weeks I never want to see a zucchini, yellow squash, or cazelle again! It is amazing and a pattern I fall in to every summer. I think we all know that I am a little obsessed with zucchini bread and quick breads in general but I love to expirament in other ways with this versatile vegetable!

My friend C makes this amazing stuffing for Thanksgiving she calls Hamburger and Rice stuffing. It is absolutely delicious and I always thought it would be great in a tomato or zucchini. I added tomatoes and some extra seasoning and of course the zucchini boat! These are monster dino zucchini so if yours are small just make individual servings of one zucchini per person instead of a huge one like this. Feel free to expirament with your favorite type of seasonings!

Beef and Rice Stuffed Zucchini

1/2 small white onion

4 stalks celery

1 garlic clove

1lb ground beef

1 cup uncooked white rice

1 can tomatoes (I used with garlic and EVOO but use your favorite)

1 cup of corn kernels

1/2 cup parmesan cheese (divided in half)

1 large zucchini with seeds and soft middle removed (or smaller with the centers removed)

1/4 cup bread crumbs


1. In a large sauce pan on medium sautee onion, celery, and garlic with some cooking spray. Add hamburger and brown and drain grease (if needed).

2. Mix in 1 cup of uncooked rice and cook for about five minutes to toast. Add 1 1/2 cup water and the can of tomatoes. Season with salt and pepper. Cover and let cook for thirty minutes on low. After thirty minutes turn off heat, stir in 1/4 cup parmesan cheese, taste for seasoning, and let cool. Allow rice mixture to cool to room temperature before stuffing.

3. Take zucchini boats and season with salt and pepper while rice mixture is cooling. Let set for at least 15 minutes and drain off excesse water.

4. Pre-heat oven to 425.

5. Stuff zucchini with as much of the stuffing mixture as you prefer (I packed mine very high!). Top with bread crumbs and remaining parmesan cheese. If desired, drizzle with EVOO.

6. Cook for thirty minutes or until zucchini is tender (depending on the size you use) and cheese is brown and bubbly.

Serve with a nice green salad and (have you tried my balsamic vinagrette yet?)! Yum!



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