Labor Day weekend? Already? I know, right, can hardly believe it.
Luckily, just because the proverbial summer months are nearly behind us, doesn't mean grilling season is!
And, there hasn't been a zucchini recipe lately, so I didn't want to leave you hanging any longer.
These Grilled Stuffed Zucchini were at least as good as leftovers, so don't be afraid to make extra!
Started by browning a family pack of 2.25 # of ground beef...
Is it just me or has ground beef gotten a bit pricely lately?
I always remind myself that you often get what you pay for...so I ante up!
Upon draining, where I often use a paper towel to help soak up some of the extra grease,
season with 1-2 tsp of Italian seasoning.
Back in the pan, add a 24 oz jar of pasta sauce.
As always, don't be afraid to use up any extras in the fridge.
They can go right in too!
While the filling is simmering a bit, the zucchini can be prepared by slicing in half
and coring out the seeds with a spoon, making room for the filling.
Three zucchini were required to use up all of the filling.
Stuff those zucchini and throw them on the grill.
Since these were made, I have read that the zucchini could be pre-grilled
to eliminate some of the abundant moisture in these squash.
Next time, I might just do that.
After about 20 minutes for these large zucchini, (less for smaller zucchini)
they were sprinkled with shredded mozzarella as the finishing touch.
Now, don't delay, make these today!
2.25 # of ground beef
1-2 tsp of Italian seasoning
24 oz jar of pasta sauce
1 cup shredded mozzarella
Parmesan - optional
Brown meat, drain and sprinkle with seasoning.
Add sauce and simmer while coring out the zucchini.
Fill zucchini and grill over medium high heat for 20 minutes or until zucchini get soft.
Top with shredded mozzarella, grill until melted.