Our family is gluten free due to several of us having sensitivities. When you eat whole foods and have special dietary needs finding a quick and easy meal is difficult. We all enjoy spaghetti and lasagna using gluten free noodles but a friend brought us stuffed Zucchini after I had the baby and it was amazing! My husband adapted her recipe a bit and it has become a regular in our family. This is a great way to use up extra spaghetti sauce for an even quicker meal or make double the sauce on spaghetti night and use it later for these!
First: Prepare the Zucchinis!
Serves 4 adults (increase as needed)
4 medium zucchinis washed (or more for more people)
Sauce recipe below or your favorite spaghetti sauce recipe (great way to use leftovers)
Preheat oven to 350
Cut off stem end and slice zucchini in half lengthwise, scoop out the soft center with a tablespoon leaving the firm white meat. Brush with olive oil and bake for 15 minutes.
Second: Make the sauce (or open your favorite jar, or use leftover sauce!)
(this is also our spaghetti sauce recipe!)
1lb ground beef
1 onion, diced
3 cloves garlic, diced
1 14.5oz can diced tomatoes
1 6oz can of tomato paste
2 14.5oz cans of tomato sauce
2 teaspoons garlic powder
3 teaspoons oregano
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
Brown ground beef with onion and garlic. Once beef is cooked add the rest of the ingredients, mix well and warm on medium heat.
Third: Fill the Zucchinis
Spoon sauce into zucchini and put back in the oven for another 10 minutes.
Finally: Finish and ENJOY!
Top with parmesan and serve!
I hope you enjoy this recipe as much as my family does!
This post was shared on The Schoolhouse Review Crew Winter Cooking Inspiration Roundup: