Name: Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1.02 kg lean ground beef; ¾ (227 g) block mozzarella cheese; 3 tomatoes; 3 (213 ml) cans tomato sauce; 0.341 kg white mushrooms; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt; virgin coconut oil

Italian Stuffed Zucchini Boats with Ground Beef, Tomatoes & MozzarellaItalian Stuffed Zucchini Boats with Ground Beef, Tomatoes & Mozzarella — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1.02 kg lean ground beef

¾ (227 g) block mozzarella cheese

3 tomatoes

3 (213 ml) cans tomato sauce

0.341 kg white mushrooms

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

virgin coconut oil

Instructions

Preheat oven to 200°C (400°F).

Wash and halve zucchini lengthwise. Scrape out and discard the soft flesh from the middle of each half.

Place zucchini halves in a baking dish cut side up. Rub with a little olive oil and season with a little salt and pepper. Place in the oven and bake while you prepare the filling, 15-20 minutes.

Heat a sauté pan over medium-high heat.

Wash and small dice mushrooms. Wash and small dice tomatoes. Peel and mince onion and garlic.

Coat bottom of pan with oil. Add onion, garlic, and mushrooms. Stirring frequently, cook until vegetables are softened, 3-4 minutes.

Add beef and, breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.

Add diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook until most of the liquid has evaporated, 2-3 minutes.

Coarsely grate 1 ½ cup of mozzarella.

Remove dish from oven. Fill zucchini halves with beef mixture and sprinkle with cheese. Place back in the oven and bake until cheese melts, 4-5 minutes.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.

To serve, place zucchini boats on a plate and garnish with parsley. Enjoy!

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