Thursday, September 12, 2019

Zucchini Fingers Stuffed with Meat (1974)

  • Zucchini, 12 small (or more, as desired)
  • Vegetable oil, 2 tbspns
  • Meat stuffed (see below)
  • Yogurt sauce (see below)
Cut zucchini in half, lengthwise, and hollow out zucchini with apple corer. Fill with meat sauce mixture, and saute in vegetable oil for 10 minutes.  

Place in shallow greased casserole dish, top with sauce, and bake at 350 degree for 30 minutes.

Meat Stuffing
  • Ground beef or lamb, 3/4 lb
  • 1 onion, finely chopped
  • Wheat germ, 1/4 cup
  • 1 whole egg, beaten
  • Salt and pepper to taste
Saute meat and onion until meat loses its red color. Cool, and add what germ, beaten egg, and seasoning. Mix well.

Yogurt Sauce
  • Cornstarch, 2 tspns
  • Yogurt, 1 pint
  • Garlic salt, 1/2 tspn
  • Oregano, 1/2 tspn if using beef
  • Mint, 1/2 tspn, crushed, if using lamb
Mix cornstarch with half of yogurt. Stir into other half of yogurt and add seasonings. Heat on low until piping hot. Pour over zucchini fingers and bake. 

More "Lost" Zucchini Recipes
Zucchini and Tomatoes Au Gratin (1964)
Zucchini Chocolate Chip Cookies (1961)

(Origin - "The Zucchini Cookbook" by Paula Simmons, 1974.) 

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