red pepper artichoke stuffed zucchini

By Nancy Wekselbaum
red pepper artichoke stuffed zucchini

ingredients

  • 6 medium zucchinis, sliced in half lengthwise (2 pounds); With a small spoon, scoop out insides of zucchini and dice. Set aside the cored halves.
  • ¾ pound lean ground beef
  • 1 jar THE GRACIOUS GOURMET ROASTED RED PEPPER ARTICHOKE TAPENADE
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1 tablespoon Panko (Japanese style) bread crumbs
  • ½ teaspoon salt ¼ teaspoon freshly ground black pepper

instructions

  1. Combine ground beef and diced zucchini in large skillet. Cook over medium heat until meat is cooked through. Turn off heat.
  2. Stir in THE GRACIOUS GOURMET ROASTED RED PEPPER ARTICHOKE TAPENADE, ¾ cup of the parmesan cheese, egg, bread crumbs, salt and pepper.
  3. Fill the zucchini with the meat mixture.
  4. Place zucchini in extra-large baking pan; fill pan with ¼-inch boiling water. Bake at 375°F., 40 minutes.
  5. Sprinkle with remaining cheese during last 10 minutes.
Posted in Sides