Stuffed Zucchini Boats

How to make Stuffed Zucchini Boats.

Ingredients: Serves 4

  • 4 medium zucchinis, halved
  • 500 g ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, finely minced or pressed
  • 1 tbsp Worcestershire sauce
  • 1 jalapeño, finely chopped

For the Sauce:

  • 16 ounces tomato sauce
  • 1 medium onion, chopped
  • 1 tsp chilli powder
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 cup shredded cheddar and mozzarella cheese
  • Chopped cilantro and green onions for garnish

Directions:

  1. Preheat the oven to 425F degrees.
  2. Scoop out the center of each zucchini, discarding the seeds and leaving the outer zucchini flesh about 1/4-inch thick, forming little zucchini boats.
  3. Sprinkle the cut side of each zucchini with a little bit of salt (a pinch for each zucchini half).
  4. Set aside while preparing the filling.
  5. In a large, 12-inch nonstick skillet, add half cup of onion and saute till translucent, add chopped garlic and give it a good stir.
  6. Add the ground  beef and cook over medium heat with salt and pepper, breaking the meat into little pieces as it cooks.
  7. Once cooked all the way through, drain any excess grease, except for 1-2 teaspoons, add worcestershire sauce and chopped jalapeño.
  8. Mix well and scrape the meat to a plate.
  9. Return the skillet to a medium heat and add the onion and garlic.
  10. Cook the mixture until the onion has softened and turned translucent, for about 4-5 minutes.
  11. Stir in the tomato sauce, chilli powder, cumin, sugar, oregano and coriander.
  12. Bring the mixture to a simmer and cook for 5 minutes.
  13. Lightly grease a 9X13-inch baking pan with nonstick cooking spray.
  14. Ladle in about 1/3 cup of the sauce and spread across the bottom of the pan.
  15. Stir the cooked meat into the remaining sauce in the skillet.
  16. Scoop an even amount of the meat and sauce mixture into each zucchini boat, piling it on.
  17. Cover the baking dish with a layer of lightly greased foil and bake for 15 minutes.
  18. Uncover and layer the cheese over the top.
  19. Bake for about 20 minutes more until the zucchini is fork tender.
  20. Sprinkle the chopped cilantro and green onions on top and serve with rice.
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