Zucchini Boats with Ground Beef
Description
This recipe for zucchini boats stuffs them with ground beef, onions, carrots, and savory seasonings, tops with mozzarella, and bakes until golden brown.
Ingredients
•
3 medium zucchini
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2 tablespoons olive oil
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1 pound ground beef
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1 tablespoon chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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2 cloves garlic, minced
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salt and ground black pepper to taste
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1 medium onion, finely chopped
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1 large carrot, grated
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1 (3 1/2 fluid ounce) wine glass red wine
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1 tablespoon Worcestershire sauce
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1/2 cup beef stock
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1/2 cup shredded mozzarella cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil. Fill a large bowl with ice and cold water.
2
Cut zucchini in half lengthwise; scoop out flesh with a spoon. Chop flesh; set aside about ¾ flesh for stuffing. Reserve remaining ¼ flesh for another use.
3
Bring a large pot of lightly salted water to a boil. Add zucchini halves; cook 4 minutes. Drain in a colander; immediately immerse in ice water to stop the cooking process, 3 to 5 minutes. Drain and set aside.
4
Heat olive oil in a large skillet over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and black pepper; cook and stir. Add reserved ¾ zucchini flesh, onion, and carrot; cook and stir for 2 to 3 minutes. Add red wine and Worcestershire; cook 1 to 2 minutes. Add beef stock; cook 3 minutes. Simmer until mixture reduces, about 10 minutes more.
5
Place zucchini halves into the prepared baking dish. Divide beef mixture among zucchini boats; sprinkle with mozzarella cheese.
6
Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.