Garden-Stuffed Zucchini Boats
Course: Main, AppetizersCuisine: AmericanDifficulty: EasyServings
3
servingsPrep time
40
minutesCooking time
25
minutesIngredients
3 medium zucchini
3/4 pound ground beef
1/2 cup chopped green pepper
3/4 cup chopped onion
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers, drained
1/3 cup chopped fresh mushrooms
1/4 cup ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Pasta sauce (optional)
Directions
- Preheat oven to 350° F. Prepare a 13×9-in. baking dish and set aside.
- Cut zucchini in half, lengthwise; Place cut side down in baking dish and bake for 10 minutes. Let cool and scoop out seeds; leaving a 1/4-in. shell.
- Brown beef in a large skillet. Stir in onion, green pepper and garlic and cook over medium heat for 8-10 minutes, until beef is no longer pink, breaking up beef into crumbles. Drain.
- Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until thickened and pasta is al dente, for 12-15 minutes.
- Stir in Parmesan cheese until well combined.
- Scoop beef mixture into zucchini shells. Place in ungreased 13×9-in. baking dish. Sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish.
- Cover with a foil and bake for 20 minutes. Sprinkle with remaining cheese. Remove foil and bake for more 5 minutes, until zucchini is tender and cheese is melted.
- Serve with pasta sauce, if desired. Enjoy!
