Zucchini Boats With Ground Beef Food

EASY GROUND BEEF ZUCCHINI BOATS

Steps:

• Prep zucchini:Wash zucchini well, then slice in half lengthwise. Scoop out flesh with a small spoon and set aside. Place zucchini halves on baking sheet.
• Brown beef and season:Heat olive oil in large skillet over medium-high heat. Add onion and cook until softened, then add ground beef and cook until well browned. Stir in tomato paste, oregano, garlic powder, salt and pepper.
• Finish filling:Stir in tomato sauce and scooped out zucchini flesh (chop if desired for more even filling), then simmer, covered, on low heat for 10 minutes. Remove the lid, stir well and simmer for another 5 minutes.
• Fill and bake:Heat oven to 360°F. Spoon filling in prepared zucchini halves. Sprinkle with cheese and bake 20-25 minutes until bubbly.

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

ZUCCHINI BOATS WITH GROUND BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
• Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
• Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
• Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
• Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.

STUFFED TACO PEPPERS WITH CILANTRO LIME CREMA

Steps:

• Preheat the oven to 400°. In a large skillet, brown ground beef for 5 minutes on high heat, stirring often.
• While beef browns, wash, core, and half peppers. Dry and rub with a little olive oil. Place on a baking sheet and cook for 5 minutes.
• To the beef, add the taco seasoning and ⅔ cup water. Simmer for 8 minutes.
• Add the salsa, mix, and remove from heat.
• To the peppers, add a small amount of cheddar cheese, then beef and salsa stuffing. Top each pepper with the remaining cheese and cook 5 more minutes, until cheese has melted.
• Meanwhile, mix the sour cream cream, cilantro, water, and lime juice until smooth. Add water if you'd like the crema creamier.
• Serve peppers over rice and lettuce, drizzled with cilantro lime crema.

ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Wash and cut zucchini in half lengthwise.
• Scoop out seeds leaving at least a 1/4 inch thick shell.
• In a frying pan over medium heat brown the ground beef.
• Drain off fat and add the onion and garlic, cooking for 3 minutes.
• Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
• Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
• Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
• Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.

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.

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
• Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
• Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
• While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
• Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
• Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
• Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
• Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
• Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
• *I used my Basil Tomato Sauce Recipe #447975.

LEBANESE BEEF ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Slice the zucchinis lengthwise and take a small spoon or ice cream scoop and 'gut' out the inside of the zucchinis. Place in a glass baking dish and brush the zucchini halves with olive oil.
• Bake for 20-25 minutes, or until the zucchinis are soft (cook time may be dependent on the size of your zucchinis).
• While zucchinis are in the oven, add the ground beef and chopped onions in to a medium saucepan and cook over medium-high heat until beef is browned and onions are translucent and then add the lemon juice, spices, tahini and water Stir until well combined and add more water if the mixture is too thick.
• Once the zucchinis are cooked, add the beef mixture to the hollowed insides and place back in the oven for around 5 minutes to heat throughout.
• Garnish with mint and sliced almonds.

ZUCCHINI BOATS

Steps:

• Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or ice cream/cookie scoop. Set aside.
• Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9 x 13 baking dish and lay zucchini in it. Set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, celery and garlic, saute for 2 minutes, stirring occasionally.
• Then add dried oregano, basil, thyme, salt and pepper and saute for 3 more minutes, stirring occasionally.
• Add ground turkey and cook for 7 minutes, constantly stirring and breaking into small pieces.
• Add wine and half can of tomato sauce. Stir, bring to a boil and simmer for a few minutes. Turn off heat.
• Divide meat mixture between zucchini boats evenly, spoon remaining tomato sauce on top and sprinkle with cheese.
• Bake for 25 minutes uncovered.
• Remove from the oven, garnish with basil or parsley and serve hot, warm or cold. So good either way!

ITALIAN-STYLE ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
• Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
• While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
• Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
• Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

BEEF STUFFED ZUCCHINI BOATS

Steps:

• Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in an ungreased 13-in. x 9-in. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. , Fill each zucchini shell with 2 tablespoons meat mixture. Microwave, uncovered, on high for 2-3 minutes. Sprinkle with cheese; microwave 1-2 minutes longer or until zucchini is tender and cheese is melted.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.