Terry’s Venison Stuffed Zucchini

Terry's Venison Stuffed Zucchini

By Sportman's Table Chef Published: July 26, 2013

• Yield: 4 Servings
• Prep: 10 mins
• Cook: 50 mins
• Ready In: 2 hrs 0 min

A great "fresh' summertime meal using many veggies from the garden.

Ingredients

• 2 medium zucchini
• 1/2 lb. ground venison
• 1 green pepper diced
• 1 large tomato diced
• 1 small onion chopped
• 2 cups sweet corn
• 2 cloves garlic
• 1 egg slightly beaten
• 1 cup bread crumbs
• 1 tbs. Worcestershire sauce
• 1 tbs. butter
• 1/2 cup shredded cheddar cheese
• marjoram amount to taste
• thyme amount to taste
• rosemary amount to taste
• salt amount to taste
• pepper amount to taste

Instructions

1. Saute peppers and onions in butter in a large pan, set aside. Brown ground venison, set aside. Cut zucchini in half length wise. Using a soup spoon scoop out seeds and guts and chop. Add ground venison to the peppers and onions. Add chopped zucchini guts and heat through on low for 5-10 min. Put zucchini halves in lightly greased baking dish. Over fill each zucchini half with vegetable and meat mixture. (Add as much of the stuffing mixture as you can fit on top of the zucchini half). Add one half cup of water to dish, cover with foil. Bake covered for 1/2 hour at 350 degrees. Bake uncovered for 20 additional min. Add grated cheese immediately when you remove the dish from the oven.
   

• Course: Entrée
• Skill Level: Child Friendly