The summer is rounding off and many kids have gone back to school. But summer is not over for farmers and we are still working hard on the farm. Many farmers in Nebraska are utilizing irrigation during these hot days to keep the thirsty crops watered.
Did you know that Nebraska is the #1 crop irrigation state? We are able to use irrigation because of the Ogallala aquifer – an underground lake that farmers are able to pull water from to irrigate their crops. There are also other forms of irrigation like using surface water, pipe irrigation and flood irrigation.
Corn uses 70% of the irrigated acres, and farmers are using the best technology they can to conserve water while also growing a thirsty crop. Learn more here.
Many of our gardens are overflowing with zucchini (how does that always happen?!). We like to shred and freeze ours, but I enjoy them fresh too – especially with beef! Enjoy this recipe.
- 3 med/2 large zucchini
- 1 lb ground beef
- 1/4 cup chopped onion
- 1 Tbsp butter
- 8 oz spaghetti sauce
- 1/2 cup Italian bread crumbs
- 1/4 cup Parmesan cheese
- 1 tsp oregano
- Bring a large pot of water to boil.
- Wash zucchini and cut in half lengthwise.
- Scoop out and discard seeds.
- Cook in boiling water for five minutes.
- Set skin-side down on a baking sheet.
- Brown ground beef with butter and onion until done.
- Add spaghetti sauce, oregano and bread crumbs; stir well.
- Spoon mixture into the zuke half.
- Sprinkle with cheese and bake at 375 degrees, uncovered, until tender - around 20 minutes.
- If you have a large zuke and small pot, try cutting them in half to make shorter pieces. This works good to make smaller serving sizes, too.