Name: Summery Baked Zucchini Vessels
Prep time: 30 min
Cook time: 23 min
Total time: 53 min
Ingredients: 1 sweet bell pepper, diced; 1 lb. ground beef; 2 teaspoons minced garlic; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh basil; 1/4 cup breadcrumbs; 1 cup shredded Mozzarella cheese; 1 can of tomato sauce; 1 tablespoon chopped fresh oregano; 4 medium zucchinis; 2 medium tomatoes, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, finely chopped

Zucchini Dish

How can I prevent my zucchini dish from becoming too watery?

My zucchini dishes often lack flavor. How can I add more taste to them?

Should I peel my zucchini before cooking?

Does the size of zucchini matter in different dishes?

What are the best spices to use on zucchini?

The Summery Baked Zucchini Vessels are a refreshing yet hearty dinner packed with flavorful ground beef, fresh herbs, and a dual cheese melt. An easy and delicious bake to relish the bounties of summer.

Milk

Wheat

Fresh Vegetables

gram

mini sweet pepper

Red Meat

ground beef

Seasonings

minced garlic

Cheese

grated parmesan cheese

fresh basil

Other Bread

bread crumbs

part skim shredded mozzarella cheese

Pasta Sauces

tomato sauce

fresh oregano

zucchini

tomato

salt

black pepper

onion

Alpha-carotene

Vitamin A

Zinc

Minerals

Copper

Manganese

Choline

Vitamins

Beta-carotene

Beta-cryptoxanthin

Lycopene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

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Summery Baked Zucchini Vessels

Produce

Meat & Seafood

Baking Goods

Dairy

Bakery

Pasta, Sauces, Grain

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Rinse the zucchinis under running water and pat them dry.

Cut each zucchini lengthwise and scoop out the pulp with a spoon, being careful not to pierce through the skin. Reserve the zucchini shells and the pulp separately.

Pour the tomato sauce into a 9 x 13-inch baking dish, spreading it evenly across the bottom, and place the zucchini shells on top.

Over medium-high heat, cook the ground beef, onion, diced bell pepper, chopped tomatoes, minced garlic, reserved zucchini pulp, salt, and pepper in a large skillet until the beef is well browned.

Drain the excess fat from the skillet then stir in the chopped basil and oregano.

Fill each zucchini shell with the cooked beef mixture.

In a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture over the filled zucchini boats, followed by the shredded mozzarella cheese.

Bake in the preheated oven for 20 minutes, or until the tops are golden brown and the zucchini is tender.

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