Zucchini Boats Recipe
Description:
Looking for a delicious way to utilize that surplus of zucchinis? These Zucchini Boats are the answer! Whether you’re seeking a family-friendly meal or a quick weeknight dinner, these savory boats stuffed with a flavorful taco mixture are sure to impress. You can even swap out the zucchini for yellow squash if you prefer. With just under 4 hours total time, including prep and cooking, these zucchini boats are a perfect option for a satisfying meal without the hassle. Plus, they’re oven-baked, making them a healthier alternative to fried dishes.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Zucchinis |
| 1 | Lean ground beef |
| 1 | Onion |
| 2 | Garlic cloves |
| 1 | Can diced tomatoes |
| 1/4 cup | Dry red wine |
| 1 | Tomato paste |
| 1 tsp | Salt |
| 1/4 tsp | Pepper |
| 2 cups | Monterey Jack cheese |
Nutritional Information:
- Calories: 340.1
- Fat Content: 19.8g
- Saturated Fat Content: 10.4g
- Cholesterol Content: 82.7mg
- Sodium Content: 681.3mg
- Carbohydrate Content: 12.2g
- Fiber Content: 3.3g
- Sugar Content: 8.2g
- Protein Content: 27.8g
Cooking Instructions:
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Preheat Oven: Begin by preheating your oven to 400°F (200°C).
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Prepare Zucchini: Wash the zucchinis thoroughly and cut them in half lengthwise.
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Hollow Out Zucchini: Using a spoon, carefully scoop out the seeds from the center of each zucchini half, ensuring to leave at least a 1/4 inch thick shell.
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Cook Ground Beef: In a frying pan over medium heat, brown the lean ground beef until fully cooked. Drain off any excess fat.
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Add Aromatics: To the cooked ground beef, add finely chopped onion and minced garlic cloves. Cook for approximately 3 minutes, allowing the flavors to meld together.
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Prepare Sauce: Stir in the diced tomatoes (with their juice), dry red wine, tomato paste, salt, and pepper. Allow the mixture to simmer uncovered for about 15 minutes until the sauce thickens slightly.
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Stuff Zucchini: Arrange the hollowed-out zucchini halves in a shallow, oiled baking dish. Spoon the prepared meat mixture evenly into each zucchini boat, ensuring they are generously filled.
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Bake: Place the baking dish in the preheated oven and bake the zucchini boats at 400°F (200°C) for 25 minutes.
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Add Cheese: After 25 minutes of baking, remove the dish from the oven and sprinkle the Monterey Jack cheese evenly over the stuffed zucchinis.
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Continue Baking: Return the dish to the oven and continue baking for another 15 minutes, or until the cheese is melted and bubbly, and the zucchinis are tender.
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Serve: Once cooked to perfection, remove the zucchini boats from the oven and allow them to cool slightly before serving. Optionally, garnish with fresh herbs such as chopped parsley or cilantro for an extra burst of flavor.
Tips:
- For a vegetarian option, substitute the ground beef with cooked quinoa or black beans.
- Customize the filling with your favorite taco seasonings or add diced bell peppers for extra crunch and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
With their hearty filling and tender zucchini shells, these Zucchini Boats are sure to become a family favorite. Whether enjoyed as a main course or served alongside a fresh salad, this versatile dish is perfect for any occasion. Try it out tonight and watch as your family clamors for seconds! 🥒🚤🍴
