Stuffed Zucchini (Courgette) with Beef and Vermicelli
Total time: 45 minutes
I used 2 small, 7" ( 17cm) zucchini for this, one green and one yellow. If all the 'stuffing' doesn't fit, just keep it warm and serve it on the side. I use vermicelli; I also will be using it in soups during the winter. Orzo would also work, or broken spaghetti, but add a few minutes cooking time.
Ingredients:
- 2 zucchini or summer squash (courgette), 7" each (17cm)
- 5oz (150gr) ground beef, turkey or sausage
- 2 large tomatoes, about 7oz (200gr) each
- 1/2 onion
- 1/2 green bell pepper
- 2 cloves garlic
- 1 tbs olive oil
- 1/4 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/3 cup vermicelli or other tiny pasta
- 1/4 cup (2oz, 60ml) beef stock substitute chicken stock
- 1/4 cup (2oz, 60ml) red wine
substitute more stock
- 1/2 cup (2oz, 60gr) shredded cheese, any flavor - I use Emmenthal
Instructions:
- The zucchini:
- Cut zucchini in half the long way.
- With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4" (.6cm) at either end to hold in the filling.
- Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes.
- Remove and keep covered until ready to fill.
- The stuffing:
- Chop onion and pepper.
- Mince garlic.
- Heat olive oil in nonstick skillet over medium-high heat.
- Add chili powder and sauté briefly.
- Add onion, pepper and garlic, sauté until tender, about 5 minutes.
- Roughly chop tomato.
- Add meat to skillet and cook, breaking it up as it browns.
- Add tomatoes to skillet and cook until tender and juicy, about 5 minutes.
- Add herbs, stock, wine and pasta, stir well, reduce heat to medium and simmer 5 minutes. Stir often or pasta will stick.
- The finish:
- When the pasta has absorbed most of the liquid and the filling is fairly thick, spoon it into the zucchini.
- Any filling that doesn't fit, just keep warm and serve on the side.
- Cover zucchini with foil and bake for 15 minutes.
- Remove, uncover, sprinkle with cheese and bake 5 minutes longer.
- Serve, leftover filling on the side.