Name: Savory Boat-Style Stuffed Zucchini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 teaspoons of minced garlic; 1 sweet bell pepper, diced into small pieces; 1/4 teaspoon of freshly ground black pepper; 1 pound of lean ground beef; 2 ripe tomatoes, cored and chopped; 1 yellow onion, finely chopped; 1/2 teaspoon of sea salt; 1/4 cup of breadcrumbs; 2 cups of high-quality marinara sauce; 2 tablespoons of fresh basil, finely chopped; 4 medium zucchinis; 1/4 cup of grated Parmesan cheese

Stuffed Zucchini

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Delight your taste buds with this recipe for Savory Boat-Style Stuffed Zucchini—a light, but satisfying meal featuring zucchini boats filled with a hearty mixture of ground beef, fresh vegetables and aromatic herbs, all topped with a crispy Parmesan-breadcrumb crust.

Milk

Wheat

Seasonings

gram

minced garlic

Fresh Vegetables

mini sweet pepper

black pepper

Red Meat

lean ground beef

tomato

yellow onion

sea salt

Other Bread

bread crumbs

Pasta Sauces

milliliter

marinara sauce

fresh basil

zucchini

Cheese

grated parmesan cheese

Trans fatty acids

Magnesium

Minerals

Phosphorus

Potassium

Zinc

Alpha-carotene

Vitamin A

Vitamin D

Vitamins

Vitamin K

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Calories

Calcium

Iron

Sodium

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Added Sugar

Sugar

Water

Carbohydrates

Protein

Dietary Fiber

Total polyunsaturated fatty acids

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Dietary Folate Equivalents

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Zesty Mediterranean Quinoa-Stuffed Zucchini Boats

Savory Boat-Style Stuffed Zucchini

Baking Goods

Produce

Meat & Seafood

Bakery

Pasta, Sauces, Grain

Dairy

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Split the zucchinis lengthwise, then using a spoon, scoop out the middle of each half to create 'boats', be sure to leave a 1/4-inch border so that the boats maintain their structure. Reserve the scooped-out pulp.

Spread the marinara sauce at the bottom of a 9x13-inch baking dish. Place the zucchini boats face up on top of the sauce.

Heat a large skillet over medium-high heat, then add the ground beef, reserved zucchini pulp, bell pepper, tomatoes, onion, minced garlic, salt, and pepper. Cook, stirring occasionally, until the beef is browned and the vegetables are tender.

Drain excess fat from the skillet, then stir in the freshly chopped basil.

In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Add this mixture to the skillet and stir until well combined.

Evenly distribute the beef and breadcrumb mixture among the zucchini boats. Be sure to press down slightly so that the filling sticks together.

Bake the stuffed zucchinis for about 20 minutes, until the tops are golden brown and the zucchinis are tender. Allow to cool for a few minutes before serving.

Savory Boat-Style Stuffed Zucchini

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