Stuffed Zucchini

Stuffed Zucchini 

Ingredients:

1 ½ lbs lean ground beef

1 large onion (chopped)

1 green pepper (chopped)

1 jalapeño pepper (seeded and chopped)

1 ¼ cup soft breadcrumbs

1 egg (beaten)

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon pepper

2 (8 ounce) cans tomato sauce (divided)

2 medium tomatoes (chopped)

4-5 medium zucchini

2 cups shredded mozzarella cheese



Directions:

In a medium skillet brown ground beef. Drain and set aside to cool. In a large bowl mix cooled ground beef, onion, green pepper, jalapeno pepper, soft bread crumbs, egg, parsley, basil, Italian seasoning, salt and pepper. Mix in one can of tomato sauce. Stir in tomatoes.

Cut each zucchini in half length wise. Scoop out the center of each zucchini half to about ¼ inch from the edges. Fill each zucchini half with the meat mixture and place in two 13×9” baking dishes. Spoon the other can of tomato sauce over the top of each zucchini half.


Bake uncovered at 350 degrees for 45 minutes to 1 hour or until zucchini have reached your desired tenderness. During the last few minutes of baking top each zucchini half with mozzarella cheese.

Serves 6

Mediterranean Eggplant Wraps

Mediterranean Eggplant Wraps

Ingredients:

1 medium eggplant, diced

2 red bell peppers, diced

1 medium sweet onion, diced

6 to 8 garlic cloves, minced

3 tablespoons olive oil

 Salt and pepper, to taste

4 ounces chèvre

4 - 8 inch soft Mediterranean flat breads or flour tortillas

1 cup sliced fresh basil

Directions:

Preheat oven to 400°F (200°C).

Combine the eggplant, peppers, onion and garlic in a heavy ovenproof skillet, and toss with the oil, salt and pepper. Roast the eggplant mixture in the oven for about 30 to 35 minutes, until everything has cooked down and is highly fragrant. Let cool a bit.

Warm the chèvre for 15 seconds on low in a small bowl in the microwave to soften it.

Spread 1/4 of the warmed chèvre on each flat bread or tortilla. Spoon on some of the eggplant mixture and sprinkle on 1/4 cup basil. Roll up the wrap from one side, jelly-roll style.

At this point, cover the wraps in plastic and refrigerate until later, if need be. To serve, cut the eggplant wraps in half or slice them into appetizer size pieces.