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Zucchini Boats Recipe

Photo by: Taste of Home

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After working hard all our lives and raising a family, we're now enjoying a simpler life. That back-to-the-basics approach includes down-home foods like this. - Mrs. C. Thon, Altin, British Columbia

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4 Servings
Prep: 35 min. Bake: 25 min.

Ingredients

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup large fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup (4 ounces) shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Directions

Trim the ends of zucchini. Cut in half lengthwise; scoop out pulp, leaving a 1/2-in. shell. Finely chop pulp. In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until zucchini is tender. Yield: 4 servings.

When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use your food processor or blender to finely chop the pulp quickly.

Zucchini Boats published in Taste of Home Ground Beef Cookbook , p162

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