Stuffed Zucchini Boats (Print Version)
# Ingredients:
01 -
1 garlic clove, finely chopped.
02 -
1 cup of shredded mozzarella.
03 -
3 medium-sized zucchini (around 6 ounces each).
04 -
1/4 teaspoon of ground black pepper.
05 -
1 red bell pepper, cut into small cubes.
06 -
1 tablespoon Parmesan cheese, grated.
07 -
2 teaspoons of olive oil.
08 -
1 and 1/2 cups of pasta sauce, split in half.
09 -
A pound of lean ground beef.
10 -
1 onion, chopped into small pieces.
11 -
2 teaspoons of Italian herbs mix.
# Instructions:
01 -
Set your oven to 400°F to warm up.
02 -
Brown the beef with onion and garlic till done. Drain any fat. Toss in diced red pepper and cook another 2-3 minutes. Mix in 1 cup of pasta sauce with herbs and let cook gently for 10 minutes.
03 -
Slice zucchini down the middle lengthwise. Remove the centers, leaving shells about half an inch thick. Use olive oil to coat the shells and season lightly with salt and pepper.
04 -
Arrange zucchini in your baking dish. Fill them with the meat sauce. Pour on the rest of the pasta sauce over the top.
05 -
Bake for 15 minutes, then sprinkle on the cheeses. Put back in and bake another 10 to 15 minutes.
# Notes:
01 -
Save zucchini centers for later or mix them into the meat sauce.
02 -
If your zucchini is large, you might need more time in the oven.
03 -
Leftover chili or meat sauce would also work well as stuffing.
04 -
Prepare ahead, keep in the refrigerator, and bake when ready.