Zucchini Boats
TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: 4 servings.
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia
Ingredients
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2 medium zucchini (about 8 inches)
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3/4 pound ground beef
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1 small onion, chopped
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1/2 cup chopped fresh mushrooms
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1/2 cup chopped sweet red pepper
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1/2 cup chopped green pepper
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1 cup shredded cheddar cheese, divided
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2 tablespoons ketchup
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Salt and pepper to taste
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Optional: minced fresh parsley and marinara sauce
Directions
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1.
Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
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2.
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 13x9-in. baking dish. Sprinkle with remaining cheese.
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3.
Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. If desired, garnish with minced parsley and serve with marinara sauce.
Nutrition Facts
1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.
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