Zuccanoes v1.0
Ingredients
2 pounds ground beef, browned and drained
1⁄2 pound orzo pasta, cooked al dente and drained
3 large zucchini (The ones I used were the size of clubs)
3 cups mozzarella cheese, shredded
1 1⁄2 cup tomato sauce, more to taste
Instructions
1. Preheat oven to 475*F.
2. Prepare ground beef and orzo, set both aside.
3. Cut the ends off each zucchini, cut in half and microwave the halves, cut side down, until tender. (I was using large zucchini; this took about 15-20 minutes per zucchini.)
4. Scoop out the insides of the zucchini, being careful not to burn yourself, leaving about 1⁄4-1⁄2 inch of shell. Place the insides in a sieve to drain some of the excess water.
5. Once drained, roughly chop the scooped out zucchini. Mix with ground beef, orzo, and tomato sauce. Season well with salt and pepper.
6. Place zucchini shells into 9x13-inch baking pans and then spoon the filling on top of them. Top each zuccanoe with 1⁄2 cup of shredded cheese.
7. Bake until cheese is melted.
Comments
Sadly I didn’t have much appetite when dinner was finished, but Lance and Art both assured me that these were delicious. And huge. We found that one zuccanoe was plenty to serve two people which means this recipe serves 12. Yikes. They did turn out very well and the only change I’d make is to use more sauce the next time.
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