Stuffed Zuccini Boats

photo by Malikahs Friend

- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Yields:
-
2-4 zuccini boats
- Serves:
- 6
ingredients
- 1 extra large zucchini or 2 large zucchini
- 1 cup rice
- 1 lb hamburger
- 2 cups shredded mozzarella cheese
- 1⁄4 cup parmesan cheese
- 1 stalk celery, diced
- 1⁄2 small onion, diced
- 1⁄2 green pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 2 cups peeled garden tomatoes, chopped
- 1 (4 ounce) can tomato paste
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
- 1⁄2 cup cooking wine
- 3 tablespoons balsamic vinegar
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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Reviews
-
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.
RECIPE SUBMITTED BY
Malikah is my horse.