Stuffed Zucchini: A Summertime Favorite

When I work markets, my favorite thing to tell people about is stuffed "8-ball" squash. These are cute little round squash that are totally scoopable and stuffable.

The combination of ingredients to use for stuffing is endless--all different kinds of meat, veggies, rice, and toppings make this an entire meal in one.

Try it out, and change it up next time you make it, because, I'm sure, you'll want to have it again soon!

Stuffed "8-ball" Squash

Serves 4

Ingredients:
4 "8 ball" squash, a bit larger than a softball in size
1.5 pounds ground hamburger meat
2-4 spring onions
3 cloves garlic
1/2 cup raw rice, or 1 cup cooked rice (white or brown, can also substitute quinoa)
1 regular can stewed tomatoes
peppers, if desired
Cheese

Preparation:

Cut the squash in half, so they form small bowls. Scoop out the inside flesh of the squash, leaving a relatively thin wall on the squash. Do not discard squash.

Put the squash, open side up in a casserole dish. Cover and microwave for 4 or 5 minutes, until slightly tender.

Preheat oven to 350°F.

Cook hamburger meat with onions and garlic until done. Season with salt, pepper, and garlic powder while cooking. Then, add the discarded squash, stewed tomatoes, precooked rice, peppers, or any other vegetables that you wish to add. Stir until combined.

Scoop the stuffing mix into the squash. Top with cheese, if desired (I prefer mozzarella or Colby Jack), and then bake at 350°F for 30 minutes, until cheese is melted and squash looks cooked.

Photo Credit: Steffanie Garringer