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!
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Rid Man
[email protected]Overall, I thought this recipe was pretty good. The zucchini were cooked perfectly and the filling was flavorful. However, I would have liked the breadcrumb topping to be a bit crispier.
Anissa McGillivary
[email protected]This recipe was a bit of a let down. The zucchini were not as tender as I would have liked, and the filling was a bit too dry. I think I would try a different recipe next time.
Boniface Mbogua
[email protected]I really enjoyed this recipe! The zucchini were tender and flavorful, and the filling was cheesy and satisfying. I especially loved the crispy breadcrumb topping. Will definitely be making this again!
Saad Mughal
[email protected]I would give this recipe a 3 out of 5. The zucchini were cooked well, but the filling was a bit bland. I think it could have used more herbs and spices.
Abdiwali Botan
[email protected]This recipe was just okay. The zucchini were a bit bland and the filling was a little dry. I think it could have used more seasoning.
Usama uf
[email protected]I tried this recipe and it was a total disaster! The zucchini were mushy and the filling was bland. I would not recommend this recipe.
Sampath Dilum
[email protected]These stuffed zucchini were so easy to make and they turned out so well! The filling was flavorful and the zucchini were cooked perfectly. I will definitely be making this recipe again!
Carolina Zampar
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about how delicious the zucchini were. The filling was perfectly seasoned and the zucchini were cooked to perfection. Will definitely be making this again!
Joseph Hernandez
[email protected]This recipe was easy to follow and the results were amazing! The zucchini were stuffed with a flavorful mixture of ground beef, rice, and vegetables. The cheese topping was the perfect finishing touch. Highly recommend!
Annie Michelle
[email protected]I've never been a big fan of zucchini, but this recipe changed my mind. The zucchini were cooked perfectly and the filling was delicious. I'll definitely be making this again!
Opal Francis
[email protected]This stuffed zucchini recipe was a hit with my family! The zucchini were tender and flavorful, and the filling was cheesy and satisfying. I especially loved the crispy breadcrumb topping. Will definitely be making this again!