Cheesesteak Stuffed Zucchini
Introduction
This is Mama Miche and today in My Magic Kitchen: Cheesesteak Stuffed Zucchini.
Sometimes you’re looking at the produce and the size of the zucchini is so large and impressive, it immediately makes you think about stuffing it. When it comes to stuffing zucchini, the bigger the better. That’s all I have to say about that. This was the first time I made stuffed zucchini with cheesesteak but I had seen recipes online so I figured I’d wing it. In the past, I’ve stuffed vegetables with ground meats but this time I wanted to use minute steaks. I really love the way it turned out. The cream cheese made it especially creamy and cheesy with the shredded cheddar and I highly recommend trying this out.
I do everything high but that’s not the point. Cooking shouldn’t be stressful unless you’re in a restaurant in the weeds which is insanely stressful. Like me, if you’re a home cook, cooking for your family and friends, you should have fun and always cook with love. I never cook angry. It’s a Miche rule. I believe that one’s emotions are energetic and I don’t want anyone to eat anger or sadness, so I temper my emotions when creating meals. I should just stay in the kitchen and cook all the time.
I don’t know if anyone reading this has ever read the book Like Water For Chocolate, but this is another ‘high’ recommendation from me. I read it many years ago when I was still living in NYC. The novel's full title is Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies.
The phrase "like water for chocolate" comes from the Spanish phrase “Como agua para chocolate” which I learned is a common expression in many Spanish-speaking countries, and it means that one's emotions are on the verge of boiling over.
The protagonist in the novel and film based on the novel expresses her emotions in her cooking, the only place she is allowed to, and it impacts everyone in some interesting ways. I’m not going to spoil it. Read it!
Check out Like Water For Chocolate by Laura Esquivel; read it while eating a delectable Cheesesteak Stuffed Zucchini why doncha?
And let Mama Miche make your kitchen magic!
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Tools
Large knife
Cutting board or mat
Melon baller or spoon
Measuring cups and spoons
Mixing bowls
Cooking sheet
Aluminum foil
Large skillet
Ingredients
Makes 6 servings
2 bell peppers
1 large onion
1 medium red onion
3 large zucchini (Note 1)
2 tbsp olive or avocado oil
1 9.0 OZ pkg minute steaks
1 cup beef broth or broth with beef bullion
2 heaping tbsp Twice Stolen Spice™
Dash steak seasoning
1/2 block cream cheese
3 cups shredded cheese (Note 2)
Directions
Prep Time: 15 minutes. Cook Time: 30 minutes
Prep
Preheat the oven to 375º F.
Medium dice white onion and peppers.
Slice red onion into ¼” slices. Set aside for garnish later.
Slice zucchini in half lengthwise and scoop out the centers with a melon baller or spoon.
Chop up the contents of the removed zucchini and set aside.
Rub oil and Twice Stolen Spice™ on the zucchini, inside and out.
Line a cooking sheet with foil and lightly cover with oil.
Place zucchini halves, skin-side down on the cookie sheet.
Cook for 10-20 minutes, turning over halfway through.
Prepare Stuffing
While the zucchini cooks in the oven:
Add 1 or 2 tablespoons of oil and an equal amount of butter to a large skillet warmed over medium-high heat.
Add diced onions, stir until softened
Add diced peppers, and continue cooking for approx 5 minutes.
Add the chopped-up zucchini.
Season with Twice Stolen Spice™ and continue cooking for another 5 minutes. Remove from pan and set aside in a bowl.
Add minute steaks to the warm skillet and cook thoroughly.
Add beef broth or vegetable broth and bouillon to the skillet. Simmer for a couple of minutes.
Add a dash or two of your favorite steak seasoning.
Add cream cheese a little at a time and incorporate it into the cooked meat.
Using a slotted spoon, add cooked vegetables back to the skillet and mix ingredients together (Note 3)
Add 1 cup shredded cheese to the skillet and incorporate into stuffing mixture.
Turn the burner off and season to taste.
Assemble and Finish
Remove the zucchini from the oven and allow a few minutes to cool a bit (Note 4).
Use a large spoon to fill each zucchini half with stuffing mixture
Cover each stuffed zucchini half with shredded cheese on the top and
Return to the oven for 20 minutes
Broil for 1-2 minutes or until he cheese browns
Remove from broiler and serve with your favorite bread or other side.
Notes
I used 2 large zucchini and had leftover stuffing so I suggest getting 3
Use cheddar, mozzarella, provolone, or any combination
Use a slotted spoon to scoop the vegetable mixture from the bowl back into the skillet to avoid making the stuffing mixture too soupy
Let them cool a little bit so that you can stuff them with your stuffing mixture
