Thursday, August 18, 2011
Baked Italian Stuffed Zucchini Squash Recipe
1 lb of ground lamb, hamburger or turkey
2 cup of raw quick cooking rice
2 cloves of fresh minced garlic
2 bay leaves
1 teaspoon allspice
cayenne pepper to taste
1 teaspoon garlic powder
1/2 teaspoon dry basil
salt and pepper to taste
1/4 teaspoon cayenne pepper
2 whole fresh basil leaf chopped
1 sprig fresh oregano chopped
2 sprigs of fresh mint chopped
1 can tomato paste
1 pound of fresh tomatoes put through food processor skins and all
8 large or 10 small assorted colored zucchini dark green, yellow or green squash ... if your lucky enough to cultivate Kusa's from seeds those are the best of both squash to use!
Mix rice, lamb, 1 tablespoon of tomato paste and all spices except fresh garlic together in a medium size bowl. Set aside in the refrigerator.
In the meantime, slice zucchini in halves this usually makes sixteen halves.
Scoop out all the insides with a spoon and put aside for another treat Zucchini Coconut Bread.
Here's a crockpot recipe for stuffed squash: Crockpot Stuffed Squash
Want desserts using that leftover zucchini? Try these recipes : Zucchini Coconut Bread, Chocolate Zucchini Bread, Prize Winning Cranberry Chocolate Chip Zucchini Bread