International Stuffed Zucchini |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. âMrs. Tracey Rosato, Markham, Ontario Ingredients:
2 large zucchini |
1 pound ground turkey or beef |
1 garlic clove, minced |
1 cup (4 ounces) shredded havarti cheese with jalapeno or havarti cheese |
3/4 cup crumbled feta cheese, divided |
2 tablespoons minced fresh basil or oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
2. In a large skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper.
3. Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted. Yield: 4 servings.
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