Easy Ground Beef Zucchini Boats Food

ZUCCHINI BOATS

Zucchini Boats image

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Steps:

Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

ZUCCHINI BOATS WITH GROUND BEEF

Zucchini Boats with Ground Beef image

These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.

Provided by celloldy

Categories Fruits and Vegetables Vegetables Squash

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

3 medium zucchini
2 tablespoons olive oil
1 pound ground beef
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1 medium onion, finely chopped
1 large carrot, grated
salt and ground black pepper to taste
1 (3.5 fluid ounce) wine glass red wine
1 tablespoon Worcestershire sauce
½ cup beef stock
½ cup shredded mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g

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