I’ve been having serious produce cravings. I miss the freshness and variety of spring and summer vegetables incredibly so. I came across this recipe on Pinterest and I finally caved and bought some zucchini. It’s not that I refuse to eat fresh produce in the winter — it’s just that it’s sooo much more expensive and not near as tasty. I can’t wait until next summer to try this with fresh zucchini and sweet corn.
This recipe is incredibly versatile. You can go the Mexican route like the recipe that inspired me or you can go greek and add olives, tomatoes and feta. It really reminded me of those french bread pizzas that are popular for quick week night meals. Obviously, there’s a significant lack of french bread. However, it’s a great option if your gluten free, want something low carb or just want some zucchini.
You can make as many or as few as you want, which is also great for people like me that eat dinner alone a couple nights a week. I used 2 zucchini — ate half tonight and will eat the other half for lunch tomorrow. If you have a big family, just multiply the recipe by whatever amount makes sense.
Hamburger Stuffed Zucchini
2 medium zucchini, cut in half lengthwise
1/2 onion, diced
1 cup frozen corn
1 tbs high heat oil
2 cloves garlic, minced
1/2 lb. ground beef
4 oz cream cheese or mascarpone
Handful fresh parsley, minced
1/4 cup shredded cheese (mozzarella or cheddar works best)
Salt and pepper
Preheat oven to 400°F
Using a spoon, scrape out as much of the insides of the zucchini as you can
— Be careful not to break the zucchini, but it’s ok if you do. It still tastes good. Leave enough of the zucchini flesh inside for support. Don’t throw away the zucchini flesh that you scooped out!
Place the zucchini in a baking dish skin side down and sprinkle with salt
Bake for 20 minutes
While the zucchini is baking, begin cooking the filling
In a large sauté pan over medium heat, add the onion and zucchini flesh with a little salt
Cook, stirring periodically, until most of the moisture has been cooked out (about 5-7 minutes)
Once the moisture is mostly evaporated, add the corn and continue cooking until it smells really good and begins to turn slightly golden
Stir in the oil and garlic
Once you can smell the garlic, add the ground beef, a little more salt and lots of freshly ground black pepper
Cook until the beef is brown, breaking it up into pieces with your spatula
Once the beef is cooked through, add it into a bowl with the parsley and cream cheese
Stir it all together really well, so the cream cheese melts and coats everything
Taste it and add more salt and pepper until it tastes amazing
Spoon the filling into the zucchini boats and sprinkle with cheese
Bake an additional 15 minutes