Here is a recipe for best stuffed zucchini boats:
Ingredients:
- 4 medium zucchini, halved lengthwise
- 1 pound ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, brown ground beef over medium heat. Drain off any excess fat.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, tomato sauce, Parmesan cheese, bread crumbs, parsley, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Fill each zucchini half with the meat mixture.
- Place the zucchini boats in a baking dish and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Serve hot.
Tips:
- For a vegetarian version, use ground turkey or tofu in place of the ground beef.
- If you don't have fresh parsley, you can substitute 1 teaspoon of dried parsley.
- To make the zucchini boats ahead of time, assemble them up to the point of baking. Cover and refrigerate for up to 24 hours. When you're ready to bake, remove the zucchini boats from the refrigerator and let them sit at room temperature for 30 minutes before baking.
- Enjoy!