Stuffed Globe Zucchini

Last week at the Farmer’s Market I bought two, big, gorgeous globe zucchinis. A recipe came with them but at some point during the day, I lost it.

The recipe was for stuffed zucchini and I had planned to just use it as a guide anyway, so I decided to just wing it.


The stuffing was really just a hodge podge of produce I had in my fridge:

2 globe zucchini, you could also do regular and make zucchini boats
1# ground beef
1/2 seeded and chopped jalapeno
1 peeled and chopped kohlrabi
1 cup shredded spaghetti squash
1 red onion, chopped
2 cloves garlic, minced
3-4 portobello mushrooms, chopped
Handful fresh basil
2 sprigs fresh thyme
Salt and pepper to taste
Italian blend cheese

The cheese was a last minute add on because…I love cheese. If you left it and the beef out, this would be a great vegan meal.

To put it all together I first cut the zucchini in half, brushed them with olive oil and set them on a large cookie sheet.

Then, I sauteed the onion, garlic, kohlrabi and jalapeno until soft. I added the ground beef and cooked until no longer pink. I mixed in the spaghetti squash. This add on came to me when I was looking for rice…I thought, why not make it carb free?

Finally I mixed in the mushrooms and fresh herbs. I divided the mixture into all four zucchini halves, topped with cheese and baked at 350 for 45 minutes.

Joe, Jake and I split one zucchini half. It was delicious. Joe was a little unsure about the zucchini, but gobbled up the rest and Jake couldn’t get enough. I think next time I will pull it all together with tomato sauce. YUM!

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