Challenges tend to be challenging...right? This last week's preparations for Challenge #7 for Project Food Blog have left me a bit frustrated. I completed one video last week, then found out we had an extra week to prepare, so I decided to do something different...which lead to more time to think, which in turn, led to more ideas and another video. In that time, I lost two days of filming (well, two naptimes worth) to a "corrupt" disc. I don't know how that happened. I had my 15 minutes of pouting and got back to work. I'm really hoping you like what I've done. It's one part campy ridiculousness and one part informative recipe demonstration (kinda like the blog), which hopefully will equal your enjoyment.
I found myself furiously chopping zucchini innards, for the recipe I'm about to share with you, and realized how stressed I was. What I needed was a really comforting, cozy meal to get me back on track. So I give you these adorable stuffed zucchinis, which are a marriage of Italian and Lebanese flavors, baked to tender perfection and served piping hot. Oh! Did I mention that we actually had some cool weather to serve these with? Yes, a chilly 55 degrees outside. Finally! Some appropriate seasonal weather- cannot stress to you how happy it makes me.
Stuffed Zucchinis
6 servings
Oven 400 degrees
1 lb. ground beef
1 tsp. allspice
pinch ground clove
salt and pepper
2/3 cup favorite marinara sauce
2-3 slices provolone cheese
1/4 cup grated Parmesan cheese
6 small round zucchinis
Start by preheating your oven to 400 degree. Brown the meat with the spices, salt and pepper. Add the marinara sauce and let simmer. Meanwhile, cut the tops off of your adorable zucchinis. Scoop out the insides and chop up approx. half of them and add it to the meat mixture. Let this simmer for another 5 minutes.
Inside of the hollowed out zucchinis, place a good amount of provolone cheese (as much as you like) and then fill to the brim with the meat mixture. Top each one with a generous amount of Parmesan cheese. Place in a deep baking dish with an inch of water. Cover tightly with aluminum foil. Bake for 30 to 35 minutes until zucchinis are tender but not mushy. Serve with a salad and crusty bread.
P.S. I should be posting my video on Saturday. I'm excited to share it with you!
