Description
A tender zucchini shell cradles a hearty blend of browned beef and pork mingled with garlic, oregano and tangy tomato sauce, all baked under gooey mozzarella until golden and bubbling.
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 0.5 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup tomato sauce
- 2 tablespoons chopped fresh parsley
- 0.5 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Slice each zucchini lengthwise and scoop out the seeds and flesh to create boats, reserving the flesh.
- Chop the reserved zucchini flesh into small pieces.
- In a large skillet, heat the olive oil over medium heat, then add the onion and garlic and sauté until translucent.
- Add the ground beef and pork to the skillet and cook until browned, breaking up the meat with a spoon, then drain any excess fat.
- Stir in the chopped zucchini flesh, breadcrumbs, Parmesan cheese, oregano, red pepper flakes, salt, and black pepper; cook for 2 minutes.
- Remove the skillet from heat and mix in the tomato sauce and chopped parsley.
- Arrange the zucchini boats in a baking dish and fill each with the meat mixture, then sprinkle the shredded mozzarella on top.
- Bake for 20 to 25 minutes or until the cheese is melted and golden.
Notes
- Prepare the zucchini boats a day ahead and store covered in the refrigerator.
- Substitute chopped mushrooms for meat to make a vegetarian version.
- Use gluten-free breadcrumbs to accommodate dietary restrictions.
- Let the dish rest for 5 minutes before serving to allow flavors to meld.