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Stuffed zucchini boats Recipe

Mediterranean · Main course · 55 min total

Tender zucchini halves are hollowed out and filled with a savory mixture of ground meat, rice, and herbs, then baked to perfection. A satisfying and healthy main course that's easy to customize.

Ingredients

• 4 medium zucchini (about 8 inches long)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound ground beef or lamb
• 1/2 cup cooked rice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut each zucchini in half lengthwise. Using a small spoon, scoop out the flesh to create a boat shape, leaving about 1/4-inch thick shell. Chop the scooped flesh and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Add ground meat and cook, breaking it up, until browned. Stir in the chopped zucchini flesh, cooked rice, parsley, mint, cumin, cinnamon, salt, and pepper. Cook for 2 minutes.
5. Remove from heat and stir in diced tomatoes.
6. Arrange zucchini boats in a baking dish. Fill each boat with the meat mixture, mounding slightly.
7. If using, sprinkle Parmesan cheese on top.
8. Bake for 25-30 minutes, until zucchini is tender and filling is heated through.
9. Serve hot, garnished with extra parsley if desired.

Tips

• For a vegetarian version, substitute the meat with cooked lentils or chickpeas.
• Leftover filling can be used in wraps or as a pasta sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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