Stuffed Zucchini

I have tried hundreds of zucchini recipes, and as it goes we stumble upon a success about one in every ten. This one is definitely a keeper. I've tried lots of different stuffed zucchini recipes in the past, most of them revolving around a tomato based sauce. This was a nice change and my husband even said he'd eat it again. That says more to me than anything since he's not a big zucchini fan to begin with. I found this on another food blog, and of course, I made a few changes, but I loved it and can't wait for more little zukes to be ready in my garden to make it again.





Stuffed Zucchini
Dutch Girl Cooking

1 tablespoon sour cream
1/4 teaspoon salt
1/2 tomato
1/4 teaspoon thyme
2 medium zucchinis
1/2 small onion
cheese
pepper
3-4 slices bacon
Parmesan cheese


Preheat your oven to 400 degrees.

Wash the zucchini and trim the ends. Slice the zucchinis in half length wise and spoon out the centers, leaving about 1/2 inch shell.

Now give the zucchini pulp a good chop, also chop half of a small onion and 1/2 a tomato while you’re at it. Only use 1/2 of the tomato or it will be to fluid. Add the chopped zucchini and tomato to a large bowl.

Sautee the onions in one tablespoon oil or butter. It’s ok for them to brown a little. When they’re done, add them to the zucchini and tomatoes.

Cook the bacon and drain on a paper towel to cool, then crumble and add it to the zucchini mixture.

Now (in no particular order), add 1/4 teaspoon thyme, 1/4 teaspoon salt, 1 heaping tablespoon sour cream, and a good pinch of pepper to the zucchini mixture.

Spray a 9x13" baking pan with non-stick spray and place the zucchini boats inside. With a spoon, fill the shells with the mix, and sprinkle some Parmesan cheese on top.

Place them in the preheated oven, and bake for about 25 minutes. Leaving them in the oven, turn on the broiler until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley on top and you’re done.

Cheesy Ziti

I made this wonderfully simple, yet very tasty pasta dish last night for dinner. I have some Italian food lovers at my house and hoped this would not disappoint. It was definitely a winner and I will be making it again.

I also apologize for the partially devoured pan picture I have to share. I'm lucky I remembered to take one at all.



Cheesy Ziti

2 Jars spaghetti sauce (I used Barilla Marinara and liked the results)
1 pound Ziti or Penne pasta (I used Penne)
1 pound Hamburger (I used 8 ounces, but I typically cut the meat in half on most recipes I make)
16 ounces lowfat cottage cheese
1/2 cup shredded parmesan cheese
2 tablespoons dried parsley
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
3/4 teaspoon salt
8 ounces shredded mozzarella cheese

Cook noodles, drain, set aside. In a small bowl, mix the cottage cheese with the egg, parsley, garlic powder, oregano, 1/2 cup parmesan cheese, salt and pepper. Set aside.

In dutch oven brown hamburger, and drain. Add spaghetti sauce, and cooked pasta to the hamburger and mix well.

Spoon half of the mixture in a greased 9 x 13 inch pan. Spread the entire amount of the ricotta mixture over that, then top with the remaining pasta mixture. Top with the shredded mozzarella cheese. Bake at 350 for 30 to 40 minutes or until bubbly.