Stuffed Zucchini

Sorry this picture is so dark. It may not look appetizing, but it is good! Today was a great day for planting since it was so overcast. The Dish Washer and I got our Knockout Roses planted, and now we wait patiently for the rain! We even had plenty of time to enjoy the Kentucky Derby. We say this every year, but we really would love to got to Churchill Downs at least once. I don't have long to blog because we are about to put a serious cleaning on this house! We have The Friend that Loves Jiffy Cornbread Muffins coming over tomorrow and she is bringing her someone special with her for our first meeting. I hear he is coming with Cheerwine, so I like him already. I've got a new recipe I am trying out tomorrow for dessert so I'll try to get that posted soon. I wanted to share with you our dinner really fast. Apparently, I am on a stuffing kick! I wasn't sure if I would post it, but The Dish Washer went on and on about it. I need a way to keep up with it.

Stuffed Zucchini

4 zucchini

1 lb. ground beef

1 onion, finely diced

1 egg

1 (8 oz.) can tomato sauce

seasoning (I used Chef Paul Prudhommes' Poultry Magic - use whatever you like)

Preheat oven to 375. Cut zucchini in half, lengthwise. Place on cookie sheet and spray with olive oil. Season with salt and pepper. Bake for 15 minutes. Remove from oven and allow to cool slightly. Then "seed" the zucchini. (Scrap out the center.) In a bowl, combine ground beef, onion, egg, tomato sauce, liberal sprinkling of the seasoning, and chopped up centers of the zucchini. Form into mini loaves that will fit into the zucchini. Bake for an additional 30 minutes.