Name: Stuffed Zuccini Boats
Yield: 4 servings
Ingredients: 1 extra large zucchini or 2 large zucchini; 1 cup rice; 1 lb hamburger; 2 cups shredded mozzarella cheese; 1/4 cup parmesan cheese; 1 stalk celery, diced; 1/2 small onion, diced; 1/2 green pepper, diced; 2 garlic cloves, minced; 1 tablespoon extra virgin olive oil; 2 cups peeled garden tomatoes, chopped; 1 (4 ounce) can tomato paste; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes; salt and pepper; 1/2 cup cooking wine; 3 tablespoons balsamic vinegar

Servings: 4 Personen

1 extra large zucchini or 2 large zucchini
1 cup rice
1 lb hamburger
2 cups shredded mozzarella cheese
1/4 cup parmesan cheese
1 stalk celery, diced
1/2 small onion, diced
1/2 green pepper, diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 cups peeled garden tomatoes, chopped
1 (4 ounce) can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup cooking wine
3 tablespoons balsamic vinegar

1
Cook rice according to package directions.
2
Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
3
Fry celery, onions, and green pepper in olive oil until translucent.
4
Add minced garlic and ground beef. Cook until beef is browned.
5
Stir in rest of ingredients except cheeses.
6
Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
7
Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
8
Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.

No nutritional information available.

No additional tips available.

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

Stuffed Zuccini Boats

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