Lark’s Recipe of the Week: Stuffed Zucchini

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With summer here and gardens producing, I thought I would share with you a simple, healthy recipe. You can also substitute eggplant or spaghetti squash for the zucchini. I prepared this dish in the oven (due to the fact than I forgot to fill the propane for the grill! UGH!) It is very simple to do this on the grill as well.

Stuffed Zucchini

1 (8oz.) can Hunt’s Tomato Sauce Basil, Garlic and Oregano

1 lb. extra lean hamburger or turkey burger

1/2 tsp. cumin

1/2 tsp. garlic salt

1/2 tsp. onion powder

1 tsp. italian seasoning

dash of pepper

sea salt

olive oil

3-4 small, fresh zucchini

sliced provolone cheese

Cut zucchini length wise, scoop out seeds.? Drizzle with olive oil and sprinkle with sea salt & pepper. Place on baking dish and bake in oven at 350 for 15 minutes. While squash is cooking, prepare the meat mixture. In a small pan, brown meat with seasoning. Then add in tomato sauce.

When zucchini is done fill with meat filling and top with a slice of cheese.

Return it back to oven on broil to melt the cheese.

Very filling and healthy.

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For more great recipes and home ideas, visit Lark?s blog at larkscountryheart.blogspot.com.