Garden-Stuffed Zucchini Boats Recipe

Name: Garden-Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 3/4 pound ground beef; 3/4 cup chopped onion; 1/2 cup chopped green pepper; 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 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese; 1 cup shredded Italian cheese blend, divided; Pasta sauce, optional

Servings: persons

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
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 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

1
Preheat oven to 350u00b0. Halve zucchini lengthwise; place cut side down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell.
2
Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or 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 mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese.
3
Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 medium zucchini, 3/4 pound ground beef, 3/4 cup chopped onion, 1/2 cup chopped green pepper, and more.

Yes, Garden-Stuffed Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden-Stuffed Zucchini Boats

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