Basil EVOO and Tuscan Melody Stuffed Zucchini

We took a little trip to Eastern Washington to spend some time with family over the fourth of July. My sister in law sent us home with tons of zucchini, there are so many great dishes to make and I look forward to this time of year to make them! Here is a dish the whole family will devour, you can definitely make this without the meat and stuff with fresh veggies, tofu, or wild rice. This is one of our favorites. The Basil EVOO adds to the intensity of the basil and the Tuscan Melody gives it a wonderful twist. Enjoy.


Basil EVOO and Tuscan Melody Stuffed Zucchini


Ingredients:

1/2 lb ground meat
1/2 onion, chopped
Italian seasonings
15 oz can petite diced tomatoes and garlic
1 fresh tomato, chopped
10 Fresh basil leaves, chopped
2 large zucchinis, halved
1/4 cup fresh parsley
bread crumbs
1-2 Tablespoons Basil EVOO
1-2 Tablespoons Tuscan Melody
Red wine, scant


Directions:

Preheat oven to 375*

Place zucchini halves in steamer. Steam for about 10 minutes until softened. Let zucchini cool and scoop out insides.

For Stuffing:
In saute pan, pour Basil EVOO and set stove top to medium heat. Add ground meat and cook until done. Add onion and Italian seasoning. Saute for about 5 minutes. Add Tuscan Melody, diced tomatoes and garlic, and zucchini flesh. Add a little red wine and mix. Transfer into bowl, add basil leaves and parsley.

Place zucchini halves in casserole dish and add stuffing. Top with bread crumbs and cover dish with tin foil. Bake in oven for 20-30 minutes. If desired top with a little Parmesan cheese. We serve this with a side of wild rice. Enjoy!