Beef-Stuffed Zucchini

Jan 05

Happy New Year! Hope you had an enjoyable holiday season. Austin and I have had the last week off, and it has been wonderful- yay for holidays falling in the middle of the week :)

Austin has been hard at work on his thesis– maybe he’ll be done soon with his PhD (wishful thinking). And I have been….well, I have been doing very little. I finished Gilmore Girls on Netflix, watched almost a full season of Love It of List It, and I knitted.

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Everyone once in a while I cooked. Well, for Christmas, I cooked for an army, so Austin and I ate leftovers and leftovers. Now that the leftovers are almost gone, I am pretty excited to cook something and not eat leftovers for dinner.

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My first recipe of the new year is beef-stuffed zucchini. I love zucchini (it felt like a healthy way to start 2015), and what makes it even better is the shredded cheese on top. Delish.

This recipe came was adapted from Taste of Home. While the ingredients are the same, I prefer to cook the meal in the oven, rather than the microwave. It made the zucchini crispy and the cheese melty and bubbly.

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Ingredients

  • 4 medium zucchini
  • 1 lb ground beef
  • 1 onion, chopped
  • 3/4 cup jar marinanra sauce
  • 1 egg, beaten
  • 1/4 cup bread crumbs (Italian style/seasoned)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup cheddar cheese, shredded
  • Prep time: 5-10 min
  • Cook time: 15-20 min
  • Servings: 2-4
  • Difficulty: easy

Directions

Preheat oven to 350 degrees. Spray baking sheet with cooking spray and set aside.

Cut zucchini in half lengthwise, and then if the zucchini doesn't lie flat with the cut side up, cut a very thin slice from the bottom of each zucchini half. Scoop out the pulp, leaving about 1/4 inch in the shells. Chop up the pulp and set it aside.

In a large skillet, cook beef and onion over medium heat; drain any fat. Remove from heat and stir in zucchini pulp, marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Evenly divide the beef mixture among the eight zucchini boats. Sprinkle with remaining cheese, and put on cookie sheets.

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Bake 15-20 minutes until cheese is melted, almost bubbly. Serve and enjoy!

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Comments: 2

  1. Carol at Wild Goose Tea Jan 07 at 3:44 pm Reply

    Gosh I love zucchini. You just made me hungry for it with this fun recipe. I can do this. Plus I would groove on eating too. A family pleaser to boot.

    • Elizabeth Feb 01 at 8:09 pm Reply

      Give it a try and let me know how you like it!

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