My mom is an amazing cook! This summer season she has been cooking some amazing dinners whether grilled, cold pasta salads or in the oven. Tonight she used fresh picked zucchini from her garden to bake Stuffed Zucchini.
Mom uses a very practical idea for keeping her recipes easy and accessible. She uses a photo album!!
While I think recipe boxes are very cute and classic, I like the way the recipes in the photo album are easy to flip through and easy to read. To make things easier at dinner time, like my mom did for herself, you can categorize.
Recipes come from a wide variety of sources: internet, family or friends, magazines or ones you make yourself. I personally do not like to hand copy recipes. They turn out like burnt cookies. 😉 I am glad others enjoy it though. It is fun to flip through the “cookbook” and find Grandma’s handwriting on recipes. I am blessed with three Grandma’s, so there are many delicious recipes…my favorites being the different cookies and cakes. Flipping through the pages brings you an appetite and good memories! After all, isn’t that how most recipes start?
Stuffed Zucchini was a magazine clipping. I think it was probably from Taste of Home. Regardless, it was first made by a lady named Ruth. Mom used her zucchini and also used her garden herbs: dill (I think) and she added basil to the sauce.
Ingredients:
2 medium zucchini (Mom had 3 large ones)
1/2 pound ground beef or bulk Italian sausage
1/4 cup chopped onion
1 garlic clove, minced
2/3 cup seasoned bread crumbs
1/3 cup milk
1/8 teaspoon dill weed
1 cup spaghetti sauce (Mom used a whole jar)
1/2 cup shredded cheddar cheese (Mom used the rest of the Cajun curds from Young’s Dairy! Added some good flavor!!)
Directions:
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in shell. Chop pulp; set pulp and shells aside. [Mom is putting her pulp/seeds in her compost pile, so it tastes fine without it too!] In a skillet, brown meat, onion, and garlic; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover [foil] and bake at 325 degrees for 30 minutes or until zucchini is tender.
Yield: 2 servings [but it fed our family of four! 🙂 See picture below–plus add another pan! Made us two dinners this week!]
It is really a delicious recipe! I hope you enjoy it!!
My Life with NF2 