Zucchini Boats
Preheat the oven to 400F(204C) and line a baking sheet with foil or parchment paper, slice the zucchini lengthwise.
- Cook1 h 40 min
- Total1 h 40 min
- Serves4
- LevelIntermediate
Ingredients
- 4 medium zucchini
- 2 tbsp. olive oil, divided
- 1/3 cup sea salt (for sprinkling)
- 1 lb(450g) onion (diced)
- 2 ground beef
- 14 oz (400g) cloves garlic, minced
- 1/3 cup tomatoes, diced, drained
- 1 tsp. grated parmesan cheese or dairy-free cheese
- 1 cup italian seasoning
- shredded mozzarella cheese or dairy-free cheese
- For vegetarian:
- Use chopped vegetables instead of ground beef
Preparation
- Preheat the oven to 400F(204C) and line a baking sheet with foil or parchment paper, slice the zucchini lengthwise.
- Scoop out some of the zucchini flesh with a spoon, mince the garlic, dice the tomatoes and then drain them. Grate the parmesan cheese and shred the mozzarella set aside.
Method
- Sprinkle the zucchini with salt and drizzle with some oil, place in the preheated oven, and roast for 10-15 minutes until soft.
- When the zucchini is roasting, heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add the chopped onions and sauté for about 3-5 minutes, until golden brown.
- Stir in the ground beef, breaking apart with a wooden spatula and cook until no longer pink for about 6-8 minutes. Add the minced garlic, in the middle of the skillet and cook until fragrant then whisk the garlic into the ground beef.
- Turn off the heat, mix in the remaining ingredients except for the mozzarella, adjust the seasoning.
- Remove the zucchini from the oven, stuff with the ground beef mixture, top with shredded mozzarella.
- Bake the zucchini in the preheated oven for 10-12 minutes or until golden browned.
