Stuffed Zucchini Boats
Tender zucchini boats are filled with a rich meat sauce, topped with cheese, and baked until bubbly.
Ingredients
- 3 mediumzucchini (about 6 ounces each)
- 2 teaspoonsolive oil
- 1 cupshredded mozzarella cheese
- 2 tablespoonsshredded parmesan cheese
- 1 poundlean ground beef (or italian sausage)
- 1onion (diced )
- 1 clovegarlic (minced)
- 1red bell pepper (diced)
- 1 ½ cupspasta sauce ( or marinara, divided)
- 2 teaspoonsitalian seasoning
- ¼ teaspoonblack pepper
Directions
- 1
Preheat oven to 400°F.
Sauce
- 1
Cook ground beef, onion, and garlic in a large skillet until no pink remains. Drain any fat. Stir in the bell pepper (and any extra zucchini bits if you'd like) and cook an additional 2-3 minutes or until it begins to soften.
- 2
Stir in 1 cup pasta sauce, Italian seasoning, and salt & pepper. Simmer for 10 minutes until thickened.
Zucchini
- 1
Slice zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch thick shell. Brush with olive oil and season the zucchini with salt & pepper to taste.
- 2
Place the zucchini in a large baking dish. Fill each zucchini with the beef mixture. Top with the remaining ½ cup pasta sauce and place in the oven. Bake for 15 minutes.
- 3
Top with the cheeses and bake an additional 10-15 minutes or until the zucchini is soft and the cheese is bubbly.