Baked Zucchini Boats
Have some fun with dinner this summer with this delicious recipe where pieces of zucchini are filled with a savory beef mixture and topped off with cheese.
Yield
8 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
zucchini
medium |
|
| 1 | cup |
rice
long grain, cooked |
|
| 1 | each |
onions
yellow, chopped |
|
| 1 | each |
garlic
clove, chopped |
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
vegetable oil
olive |
|
| ½ | pound |
beef
lean, ground |
|
| ½ | cup |
bread
crumbs |
*
|
| 2 | cups |
spaghetti sauce
|
|
| 3 | tablespoons |
dill weed
fresh, chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
zucchini
medium |
|
| 237 | ml |
rice
long grain, cooked |
|
| 1 | each |
onions
yellow, chopped |
|
| 1 | each |
garlic
clove, chopped |
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
vegetable oil
olive |
|
| 226.8 | g |
beef
lean, ground |
|
| 118 | ml |
bread
crumbs |
*
|
| 473 | ml |
spaghetti sauce
|
|
| 45 | ml |
dill weed
fresh, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Split zucchini lengthwise, scoop out seeds.
Sauté ground beef, onion, garlic, dill, and parsley in olive oil.
Remove from heat.
Add cooked rice, beaten egg, ¼ cup bread crumbs and mix well.
Fill zucchini with mixture and place in a baking dish .
Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
Cover and bake at 350℉ (180℃) for approximately 45 minutes, until zucchini is tender but firm.
