Ingredients
- 1-2 large zucchini (10-12 inches long – you want them to be big enough to have a reasonable seed cavity)
- 2 lbs ground beef
- 2 cups cooked rice
- 1 medium onion
- 1 can cream of mushroom soup
- 1 tsp granulated garlic
- salt and pepper to taste
- Seasoned salt
- 1 cup shredded cheese
Directions
- Cook ground beef with finely chopped onion, garlic, salt and pepper.
- Mix rice, ground beef and soup mix together.
- Peel the zucchini and cut it in half lengthwise then remove the seeds and place in a 9×13 pan.
- Generously season the zucchini with seasoned salt.
- Spoon in meat/rice/soup mixture into the hollowed out zucchini. The zucchini should be nearly overflowing with the stuffing.
- Layer shredded cheese over the top.
- Cover with foil and bake at 350° for one hour. The zucchini should be tender.
- Remove the cover and bake another 15 minutes to let the cheese top get a bit crispy.
