Description
Stuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.
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
- optional: minced fresh parsley and marinara sauce
Directions
- Trim 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, breaking beef into crumbles, 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 1/2 cup cheese.
- Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. If desired, garnish with minced parsley and serve with marinara sauce.
