Eeek! Tomorrow's the first day of another semester of classes. I'm taking group counseling, psychopathology in counseling, and career development. Figured I'd get a few recipes in before I get too busy.
Cheers to a fresh start :)
Okay, so keeping with the recreating of my older dishes, here's stuffed zucchini based on this recipe from May 2010. This is a pairing so there is no beer in the actual dish. In my old post I paired the stuffed zucchini with Victory Prima Pils because although it has beef, I thought the zucchini made it a bright dish that deserved a light crisp pairing.
This time around I paired it with Mama's Little Yella Pils from Oskar Blues. I'm glad I listened to 2010 me because this pairing just made me happy. I guess it doesn't sound like it'd be that interesting, but for some reason that juicy zucchini and beef combo is wonderful. The bread crumbs also give it a great texture. And taking a sip of the refreshing yet flavorful pilsner just completes the experience.
And yay for beer in cans!
- 1 lb ground beef
- 3 zucchini
- 3 tbsp butter
- 1 tsp garlic powder
- 3/4 cup bread crumbs ( I actually used half regular bread crumbs and half panko because I ran out)
- 1/2 cup chopped onion
- 1/2 cup shredded mozzarella cheese, plus some for topping
- 1 egg
- olive oil
- salt and pepper to taste
Cut the zucchini into 1 inch pieces. Scoop out the top of each cylinder to create little bowls.
Heat some oil in a pan over medium high heat. Add the onions and ground beef and season with salt and pepper. Remove from heat once the ground beef is cooked through. Combine the beef with bread crumbs, cheese, egg, garlic powder, and butter.
Arrange the zucchini on a baking sheet. Drizzle with some olive oil and salt. Stuff each piece with the ground beef mixture. Top with some extra mozzarella cheese. Bake at 350 for about 20 minutes until the zucchini is tender.