Just Stuff It – Stuff Veggies like a Pro

Some of us have trouble eating our vegetables, but you can wow even the most avid vegetable haters with these two easy stuffed vegetable Parmesan recipes. With or without meat, they are surefire crowd pleasers.

These recipes can stuff into bell peppers, squash, or eggplant. Yum!

Make use of seasonal summer squash and eggplant while it is cheap. These stuffed vegetable recipes are delicious with or without meat and make everybody want their vegetables. Serve along side toasted French or sourdough bread and a fresh green salad. Dinner is ready in less than an hour.

Stuffed Eggplant Parmesan

• 4-large round eggplants
• ½-cup shredded or flaked parmesan cheese
• ½-pound shredded white cheese of choice
• 1-jar marinara sauce of choice
• 1-pound cooked ground beef, drained

Stuffed Squash Parmesan

• Extra-large summer squash or fall harvest squash
• ½-cup shredded or flaked parmesan cheese
• ½-pound shredded white or cheddar cheese of choice
• 1-jar vodka marinara sauce
• 1-pound cooked ground chicken
• 4-tablespoon olive oil (to cook the chicken in)

You will also need:

• 2-8×12 lasagna pan
• Non-stick spray
• Knife
• Cutting board
• Bowl
• Spoon
• An assistant or two

How to Stuff Veggies

1. If using fall squash, cut in half lengthwise partially precook it by baking it until it is soft enough to scoop out of the skin.
2. Preheat the oven to 350 degrees.
3. Spray the bottom of the pan with non-stick cooking spray.
4. Carefully scrape out the squash or eggplant insides and place the empty skins in the pan, round side down.
5. Chop up the scooped out vegetable-meat and mix it with the cooked meat the 3/4ths of the sauce and cheese.
6. Spoon this mixture back into the vegetable skin and top with the remaining sauce and cheese.
7. Bake the stuffed vegetables for 20 to 30 minutes or until the cheese is melted and begins to form a crust.
8. Allow the vegetables to cool, then slice and serve like meatloaf.

Tips

• Meat can be left out entirely, or tofu or tempeh can be a great substitute.
• Serve alongside a fresh green salad and toasted garlic bread.
• If preferred, diced fresh garlic and onions can be added to the meat when it is cooking.

Once cooked, this recipe can be frozen, thawed, and reheated at a later date. This is a great recipe for those extra-large zucchini in late summer.

About Amie Sugat

Amie Sugat has written 50 posts in this blog.

Author at Amiesugat.com and at Untrained Housewives , she currently is a Live-in-Nanny and enjoys cooking, sewing, and writing eclectically covering subjects related to her lifestyle.

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