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International Stuffed Zucchini

Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 large zucchini
  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup shredded Havarti cheese with jalapeno or Havarti cheese
  • 3/4 cup crumbled feta cheese, divided
  • 2 tablespoons minced fresh basil or oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  • In a large cast-iron or other heavy skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
  • Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted.
Nutrition Facts
1 stuffed zucchini half: 391 calories, 25g fat (13g saturated fat), 108mg cholesterol, 588mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 32g protein.

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