Prep 10 mins
Cook 1 hr
A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow.
- Preheat oven to 400 degrees.
- Wash and cut zucchini in half lengthwise.
- Scoop out seeds leaving at least a 1/4 inch thick shell.
- In a frying pan over medium heat brown the ground beef.
- Drain off fat and add the onion and garlic, cooking for 3 minutes.
- Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
- Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
- Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
- Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
This was yummy, but I felt the zuke itself needed a little something more...next time (Oh there is SO gonna be a next time!) I will brush it w/olive oil and then sprinkle with sea salt. I used fresh chopped garden tomatoes in lieu of the canned, and thus needed at least half the can of tomato paste to thicken it up. Also I used Italian Seasoning and oregano in place of the herbs. I used mozzarella to make it more ITalian. Served w/wine and garlic bread it was a great Italian dinner!
I omitted tomato & paste and added bold taco seasoning & southwest seasoning from Penzys!
When I told my boyfriend what I was making for dinner he said, "Eww. Zucchini." But when he took his first bite he said, "It's good!" I halved the filling using ground turkey, Italian style diced tomatoes, and Italian seasoning. The halved mixture fit perfectly in two large zukes. I topped mine with cheddar and a mixture of parmesan, asiago, and romano cheeses. This was a simple weeknight meal - the hardest part was scooping the seeds out. I'll definitely make this dish again. Thank you for posting!