This could of been a 4 star recipe if I had only followed my gut not to put the innards back in the stuffing. While i was making the stuffing I put the zucchini in the oven with olive oil for about 20 minutes to soften them up a bit. I should also add that I used 1 huge zucchini and next time I make this I would use at least 3 to 4 small to medium zucchini. I did not use sauce from a jar, instead I put in one can of tomato sauce, 2 fresh picked tomatoes and added about 1/2 c rice instead of bread crumbs (will try next time). About 1 T fresh greek oregano & 1 T marjoram. Other than the seeds, the stuffing was excellent because I used fresh mozzarella and fresh herbs from my garden. And my face dropped, then a fight ensued :) Needless to say I will not be putting the innards back in with with the stuffing.
The first thing my fiance said was "you put the seeds back in the zucchini?". This was ok, I wish I wouldn't have put the insides of the zucchini back in the mix. I would make it again but maybe try some other changes to differ the taste from spaghetti. I omitted the olives, seasoned the beef, and added some seasoning to the mix: garlic salt, pepper, oregano, crushed red pepper, Italian seasoning, garlic powder.
It tasted similar to spaghetti but with rice and zucchini in lieu of noodles. Overall it was a pretty good dish and the family liked it. I served it over a bed of rice that I doctored up with butter, Parmesan, a little oregano, and some mozzarella cheese (my new rice side staple-yum!).
The zucchini innards’ disappeared in the mix. After compiling the mixture and taste testing it, I was a little disappointed because while it was good, it pretty much tasted like spaghetti meat and sauce. I was excited to try this dish because I was looking for something different to do with ground beef. I used 3 medium sized ones and it made plenty for hubby and me. First of all, you need more than one zucchini. Overall this was okay, but I made some changes.
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