Zucchini Boats

Name: Zucchini Boats
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 6 medium zucchini; 1 lb lean ground beef; 1 medium onion; 2 cloves garlic; 1 (1 lb) can diced tomato; 1/4 cup dry red wine; 1 tablespoon tomato paste; 1 teaspoon salt; 1 tablespoon herbes de provence; 1/4 teaspoon pepper; 2 cups monterey jack cheese

(6)

Recipe by Diana Adcock

A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow.

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READY IN: 1hr 10mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

6

medium zucchini
1

lb lean ground beef
1

medium onion
2

cloves garlic
1

(1 lb) can diced tomato
¹⁄₄

cup dry red wine
1

tablespoon tomato paste
1

teaspoon salt
1

tablespoon herbes de provence
¹⁄₄

teaspoon pepper
2

cups monterey jack cheese

DIRECTIONS

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.

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