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About the Recipe
With a hearty filling topped with gooey cheese, this is a healthy yet tasty dinner idea that pleases everyone!
Ingredients
2 large zucchini
Oil for coating zucchini
pinch of salt and pepper for each boat
½ lb ground meat (beef, pork, chicken, turkey, or sub 1 cup chopped cauliflower to make vegetarian)
2 chopped garlic cloves
1 ½ cups of tomato sauce
¼ cup parmesan
½ cup mozzerella
¼ cup bread crumbs
1 tbs fresh basil or parsley, chopped (optional)
Preparation
Preheat the oven to 425°F
Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon. Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all zucchini with a heaping pinch of salt, garlic, and fresh ground black pepper.
Heat oil in a skillet on medium high and place the meat or chopped cauliflower and cook for 5 minutes or until meat is cooked or cauliflower is tender. Turn temp to medium low and add the garlic to the pan and cook 30 seconds, then add the sauce and pinch of salt.
Scoop the filling into the zucchini boats. Top each zucchini with 2 tbs of mozzarella cheese and 1 tbs of parmesan. Then sprinkle each with 1 tbs of breadcrumbs.
Bake for 30 minutes until the cheese is melted and golden brown.