Terry’s Venison Stuffed Zucchini

Thank you Terry S. from Warrington PA for sharing this recipe with us. This gorgeous handthrown whitetail pottery plate is also available from Sportsman’s Table!

Print Friendly, PDF & Email
Share This:

Terry's Venison Stuffed Zucchini

Venison Stuffed Zucchini Recipe

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.



  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.

, ,

No comments yet.

Leave a Reply

Time limit is exhausted. Please reload CAPTCHA.

Friday, March 1st, 2024

Powered by WordPress. Designed by Woo Themes