Beef Stuffed Zucchini Recipe Recipe 455

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

BEEF STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
• Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
• Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

STUFFED ZUCCHINI RECIPE BY TASTY

Steps:

• In a large pot, boil 1 cup (240 ml) water with rice for 8 minutes. Then, drain the water and, in the same pot, add all of the ground beef mixture and stir well.
• With a sharp mandolin, peel even strips of the zucchini, cover with salt for 5 minutes (to draw out moisture), then rinse.
• Place 1 tsp ground beef mixture on each layer of zucchini, roll into a sphere, and place roll back into the pot. Repeat with remaining zucchini strips.
• Combine sauce ingredients in a separate bowl. Then, pour half of the sauce onto the rolls and cook on the stovetop for 20 minutes on medium heat.
• Add the remaining sauce and finish off the dish in the oven at 350°F for 20 more minutes.
• Serve warm.

STUFFED ZUCCHINI

Steps:

• Preheat the oven to 475 degrees F.
• Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Season with a 4-finger pinch of salt and a generous amount of pepper. Mix with a fork until well combined; set aside.
• Scoop out the flesh from the zucchini with a melon baller or teaspoon, leaving a 1/4-inch-thick shell. Reserve the scooped-out flesh. Cut the zucchini boats crosswise into 2-inch pieces.
• Combine the reserved zucchini flesh with the onions and tomatoes in a large cast-iron or heavy ovenproof skillet. Season with salt and pepper, drizzle with oil and toss. Add the remaining 1/2 cup tomato sauce and toss again.
• Using your hands or a small spoon, gently stuff each zucchini shell with about 2 tablespoons of the meat filling, pressing to carefully pack it in. Nestle the stuffed zucchini into the vegetables in the skillet and drizzle with oil.
• Bake until the vegetables are soft and the meat is cooked through, about 25 minutes. Garnish with grated Parmesan and the remaining 1/4 cup parsley. Enjoy!

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

BEEF AND BULGUR-STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F.
• Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini tubes.
• Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.
• Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce.

BEEF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.

BEEF & BULGUR-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Cut each zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-in. shell; chop flesh., In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini flesh. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells., Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.