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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.
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 | Preparation | 45 minutes |
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| Cooking | 45 minutes |
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| Ready In | 90 minutes |
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Ingredients
| 4 |
each |
zucchini |
medium |
| 1 |
cup |
rice |
long grain, cooked |
| 1 |
each |
onion |
yellow, chopped |
| 1 |
each |
garlic |
clove, chopped |
| 1 |
each |
egg |
beaten |
| 2 |
tablespoons |
vegetable oil |
olive |
| 1/2 |
pound |
beef |
lean, ground |
| 1/2 |
cup |
bread |
crumbs |
| 2 |
cups |
spaghetti sauce |
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| 3 |
tablespoons |
dill weed |
fresh, chopped |
| 2 |
tablespoons |
parsley leaves |
fresh, chopped |
| 2 |
tablespoons |
parmesan, parmigiano-reggiano cheese, grated |
grated |
Directions
Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c 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 for approximately 45 minutes, until zucchini is tender but firm.
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