Zucchini Boats

Name: Zucchini Boats
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 medium zucchini (about 8 inches); 3/4 pound ground beef; 1 small onion, chopped; 1/2 cup chopped fresh mushrooms; 1/2 cup chopped sweet red pepper; 1/2 cup chopped green pepper; 1 cup shredded cheddar cheese, divided; 2 tablespoons ketchup; Salt and pepper to taste; Optional: minced fresh parsley and marinara sauce

Total Time Prep: 35 min. Bake: 25 min.

Yield 4 servings

Test Kitchen Approved

Stuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.

Ingredients

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste
Optional: minced fresh parsley and marinara sauce

Directions

Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. If desired, garnish with minced parsley and serve with marinara sauce.

Nutrition Facts

1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia

Recipe Creator