Stuffed Zuccini Boats

Stuffed Zuccini Boats created by Malikahs Friend

Don't throw away those giant zuccini! I just kind of winged this together and my teenage son actually said it was delish.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Cook rice according to package directions.
  • Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh.
  • Fry celery, onions, and green pepper in olive oil until translucent.
  • Add minced garlic and ground beef. Cook until beef is browned.
  • Stir in rest of ingredients except cheeses.
  • Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
  • Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes.
  • Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.
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RECIPE MADE WITH LOVE BY

@Malikahs Friend
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@Malikahs Friend
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"Don't throw away those giant zuccini! I just kind of winged this together and my teenage son actually said it was delish."
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  1. Linda H.
    I used ground elk - didn't have wine, used vegetable broth, no rice, used quinoa, excellent.
    Reply
  2. Chef AngieW
    This was excellent! We all really enjoyed this! I had 3 zucchini on the smaller side, but I was surprised that it still took awhile to get it soft. I added some chopped carrots to the vegetables. I didn't have cooking wine or tomato paste and so I added some tomato sauce. The balsamic vinegar gives it a unique but good taste.
    Reply
  3. Malikahs Friend
    Stuffed Zuccini Boats Created by Malikahs Friend
    Reply
  4. Debloves2cook
    Very good! Good combination of spices and flavors. I did use ground turkey, it was great. I halved the recipe and it served two of us handsomely with leftovers!
    Reply
  5. musubi mama
    Made this for dinner tonight. I omitted the celery since I didn't have any on hand and subbed the mozarella for Mexican cheese blend. It was delicious - we all enjoyed it! Thank you for sharing your recipe!
    Reply
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