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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow. Ingredients:
6 medium zucchini |
1 lb lean ground beef |
1 medium onion |
2 cloves garlic |
1 (1 lb) can diced tomato |
1/4 cup dry red wine |
1 tablespoon tomato paste |
1 teaspoon salt |
1 tablespoon herbes de provence |
1/4 teaspoon pepper |
2 cups monterey jack cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Wash and cut zucchini in half lengthwise.
3. Scoop out seeds leaving at least a 1/4 inch thick shell.
4. In a frying pan over medium heat brown the ground beef.
5. Drain off fat and add the onion and garlic, cooking for 3 minutes.
6. Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
7. Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
8. Arrange boats in a shallow, oiled baking dish and stuff with meat mixture.
9. Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
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