STUFFED ZUCCHINI
Sponsored by Classico® Pasta Sauce. This one-skillet dish is inspired by a zucchini meal my cousins make when I visit them. A filling of beef and rice makes it super-comforting while lots of great vegetables, fresh herbs and savory tomato-basil sauce keep it light. I can't get enough of it!
Provided by Elena Besser
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #main-dish #vegetables #easy #dietary #low-carb #inexpensive #mushrooms #low-in-something #meat #squash #4-hours-or-less
You'll also love
Glorianna Mooka
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
fasty Illon
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up zucchini from the garden and it's also a healthy and delicious meal.
Princess Adegoke
[email protected]This was a great recipe! The zucchini was cooked perfectly and the filling was delicious. I will definitely be making this again.
Serah Wambo Olekete
[email protected]I wasn't sure how I would like this recipe, but I was pleasantly surprised. The stuffed zucchini was very flavorful and the filling was moist and tender.
Belinda Pillay
[email protected]This recipe is a bit time-consuming, but it's worth it. The stuffed zucchini is so delicious and it's a great way to impress guests.
Alion Shaikh
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up zucchini from the garden.
Robert Durrigan
[email protected]This was my first time making stuffed zucchini and it turned out great! The zucchini was tender and the filling was flavorful. I will definitely be making this again.
Fulgence Mbuya
[email protected]I love stuffed zucchini! This recipe is so easy to follow and the results are delicious. I especially love the addition of the feta cheese and dill. It gives the dish a really nice flavor.