1 large zuccini
1 medium onion
1 cup cheddar cheese
2 tablespoons butter
1-2 tablespoons garlic
3/4 pounds beef stew meat
1/2 can diced stewed tomatoes
1/4 cup sour cream
1/4 teaspoon curry powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon salt.
I stumbled onto this recipe while playing on Pinterest. I modified it quite a bit, to fit my taste, but here you go.
We had my nephew, Joseph, over for dinner the night I made this, and he raved about it. (Of course, I am his uncle, and I would cut off all his limbs, if he trash-talked any of my cooking. So, maybe this is not a good testimonial.)
OK. So, let's get started. Cut a large zucchini in half. Like so.
Scoop out the innards, but only keep the innards of one half. Throw the other half away, or save it for another meal, you want to cook.
Chop a medium onion.
Grate 1 cup of cheese. I used cheddar, but you don't have to.
Melt two tablespoons of butter in a medium to large sized pot.
Sauté the onions, garlic and zucchini innards until onion is soft and translucent.
Add 3/4 lbs. stew beef and cook until about half way done.
In a bowl, mix your zucchini/onion/meat mixture, 1/2 can diced stewed tomatoes, 1/4 cup sour cream, 1/4 teaspoon curry powder, 1 teaspoon parsley, 1/2 teaspoon basil, half a teaspoon salt, and 1 cup grated cheese.
Now stuff the zucchini with this mixture and bake them for 20-30 minutes at 400 degrees (until zucchini shell is soft and you can easily pierce it with a fork).
Take it out of the oven and, bam! You have stuffed zucchini.