Sunday, June 15, 2008

Beef and Bulgur-Stuffed Zucchini

This was a fun and delicious meal.  We had a lot of CSA ingredients to use up and I was able to come up with a great combo.  We used farm ground pork, zucchini and squash, and along side green and waxed beans.  A very LOCAL meal :o)

foodblog 013

6 medium zucchini (about 1/2 pound each)

1 tablespoon olive oil
1 small chopped onion (about 1 cup)
1/2 pound lean ground beef
2 teaspoons ground cumin 
1/4 teaspoon red pepper flakes

1 (14.5 ounce) can diced tomatoes, strained and juice reserved

1/3 cup uncooked bulgur
1/2 cup low-sodium tomato sauce
1/2 teaspoon salt

 

Preheat oven to 375 degrees F.

Cut each zucchini in half lengthwise. Using a melon baller, carefully scoop out zucchini flesh. Reserve zucchini flesh for another use, or discard.

Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add ground beef, cumin and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur and diced tomatoes and cook an additional 2 to 3 minutes. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.

Place zucchini halves in a 9 by 13-inch baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Uncover and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm.

Recipe Adapted from Ellie Krieger

 

Green Beans and Tomatoes

 

1 Tbsp EVOO

1 lb green or waxed beans

1 can diced tomatoes

2 Tbsp honey

salt and pepper

 

Saute beans in oil for 2-3 minutes add the tomatoes with juice and 1/4 cup water to the pan.  Cover and cook 8-10 minutes.  Uncover, drizzle with honey salt and pepper and cook an additional 3-4 minutes.

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