Not exactly the healthiest option for using my zucchini, but when my mother told me she used to wrap her stuffed zucchini with bacon, I knew I couldn't make it any other way! The flavors melded so well together and all plates were clean at the end of this meal. I served the zucchini next to a bed of white rice along with some fresh breadsticks. Thanks again to Christy for sharing her crop of zucchini with us. I'm hoping my garden catches up sometime in the near future so that we can make this one again soon!
Bacon Wrapped Stuffed Zucchini
2 large zucchini
1 - 1.5 pounds ground round
1 onion, chopped finely
2 cloves garlic, minced
1 jar tomato sauce
garlic salt, to taste
oregano, to taste
1 package bacon (center cut if available)
Preheat oven to 375 degrees. Coat a 9 x 13 glass baking dish with cooking spray.
Cut zucchini in half lengthwise. Trim a small amount of the bottom of each half so that the zucchini will lay flat in the baking dish. Scoop out the inside part of the zucchini, creating a boat for the filling. In a large saute pan, brown the ground round with the onion and garlic. Drain off grease and mix with spaghetti sauce, garlic salt, and oregano. Fill the zucchini boats with the meat mixture, mounding slightly. Sprinkle bread crumbs over the top of the meat and then wrap with the uncooked bacon. Place the zucchini in the prepared baking dish and cover tightly with foil. Bake for 45 minutes, uncover and bake for another 15 minutes or until the bacon is browned and crispy. Serve with white rice.