I love zucchini. It's so versatile and such a healthy substitute or add-in. This is a quick recipe that makes a good weeknight dinner with leftovers for the next day!
Ingredients
Serving size: 5-6 meals
Zucchini boats
8 medium sized zucchini
2 tbsp olive oil
4 tbsp tomato paste
2 pounds ground beef/turkey or loose Italian sausage (800g)
1 heaping tbsp Italian seasoning
1 tsp oregano
2 tsp basil
3 garlic cloves minced
1 small onion chopped
1 can chopped tomatoes
Salt and pepper to taste
Topping
½ cup bread crumbs
½ cup parmesan
1 cup mozzarella
Parsley, for garnish
Sauce (optional)
1/2 cup sour cream
3-4 tbsp hot sauce (or more, adjust to your preference)
2 tbsp fresh chopped parsley
Directions
Preheat oven to 200C/400F.
Using a spoon, scoop out the flesh from the interior of the zucchini so that they resemble boats. Place the zucchini boats in a 9x13 inch baking tray (you might need two). Chop the zucchini flesh and set aside if you want to include in the mixture or discard (I prefer to discard).
In a large pan, heat olive oil over medium-high heat. Once hot, add the meat and cook for 4 minutes, breaking it down while it cooks. Add the garlic, onion, zucchini flesh (optional), and chopped tomatoes and the spices. Cook until vegetables have softened, about 4-5 minutes. Don’t be shy to let the meat brown, it adds texture and flavour. Add tomato paste and salt and pepper to taste and combine well, check for flavour and add salt and pepper as desired.
In a medium bowl, add the bread crumbs, parmesan, mozzarella – mix to combine.
Scoop meat mixture into the zucchini boats and sprinkle with the breadcrumb & cheese mixture over the top and garnish with parsley. Place in the oven and bake until golden brown on top and zucchini is cooked through, about 20-25 minutes.
Top with with sauce and parsley!
Fat Gabs original recipe.
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