Stuffed Zucchini recipe wanted

[ja13zz]

Hi, everyone! I am looking for the recipe for stuffed zucchini that was in the 1970's published Atkins' book. It didn't have tomatoes in it. Would anyone have it? Thank you!

[dotsamantha]

Re: Stuffed Zucchini recipe wanted

I don't know if this is the one you were looking for but it looks tasty

http://users3.ev1.net/~FONTLADY/stuf...hini_bake.html



STUFFED ZUCCHINI BAKE
4 medium zucchini, about 28 ounces *
1 pound ground beef
1 clove garlic
1 small onion, diced, 2 1/2 ounces or about 1/2 cup
1/2 cup fresh mushrooms, diced, 2 large or about 3 ounces
Salt and pepper, to taste
2 ounces freshly grated parmesan cheese, 1/2 cup

Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4" of flesh intact. Discard pulp. You can use a teaspoon to dig out the pulp and seeds, then once most of the pulp has been removed, use the spoon to scrape out any remaining seeds. Place zucchini shells on a greased, foil-lined rimmed baking sheet. Sprinkle zucchini with salt and pepper. Brown the meat, garlic, onion, and mushrooms, seasoning to taste with salt and pepper; drain fat. Fill zucchini with meat mixture. Cover with foil and bake at 350º 45 minutes or until zucchini is tender. Uncover, top with cheese and bake to melt cheese, about 10 minutes.

Makes 8 servings

Per Serving: 143 Calories; 9g Fat; 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


* I've adjusted the carb count to reflect the fact that there will only be about 19 ounces of zucchini after removing the pulp.

I think I'd probably use another kind of cheese next time. The parmesan doesn't melt enough. Cheddar, mozzarella or even Swiss cheese might be nice. Although this recipe is great for induction, it's a bit dry and could use some kind of sauce mixed in with the meat or something. The filling is a kind of crumbly and needs something to hold it together.

Here's a photo of the hollowed out zucchini before stuffing: