All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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

Nutrition Info

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 servingSize: - sodium: 293.6 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

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