Stuffed Zuccini Boats

Name: Stuffed Zuccini Boats
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2-4 zuccini boats, 6 serving(s)
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

Submitted 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."

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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

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!

Debloves2cook
I used ground elk - didn't have wine, used vegetable broth, no rice, used quinoa, excellent.

Linda H.
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.

Chef AngieW
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!

musubi mama