ZUCCHINI BOATS WITH GROUND BEEF
These zucchini boats with ground beef are a delicious, refreshing dish--good served on a bed of rice or with garlic toast and salad.
Provided by celloldy
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil.
- Cut zucchini in half lengthwise. Scoop out the seeds with a spoon. Chop and reserve about 3/4 of the seeds for the stuffing.
- Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add zucchini boats and cook uncovered for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper and stir some more. Quickly add reserved chopped zucchini pulp, onion, and carrot; continue to cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire and allow to cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes more. Simmer until mixture reduces, about 10 minutes.
- Place zucchini boats in the foil-lined dish and divide meat mixture evenly between them. Sprinkle each with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 383.5 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 23.6 g, Fiber 2.8 g, Protein 25.8 g, SaturatedFat 8.3 g, Sodium 293.6 mg, Sugar 5.5 g
ZUCCHINI MINCEMEAT
I was trying to think up a creative way to use up zucchini from my mom's garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down with a food processor.
Provided by Barb S
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 16
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 74.3 g, Fat 0.4 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 92 mg, Sugar 66.1 g
BEEF-STUFFED ZUCCHINI
This ground beef and zucchini recipe is a delightful summer meal. For a change of pace, substitute your favorite barbecue sauce for the marinara in this baked stuffed zucchini. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.
Nutrition Facts : Calories 420 calories, Fat 25g fat (11g saturated fat), Cholesterol 143mg cholesterol, Sodium 735mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.
ZUCCHININ WITH MINCED MEAT IN THE OVEN
I fell in love with my oven ever since I started low carbing. It's amazing what you can do with him. I've baked cookies, pies, cakes and tons of main dishes that keep my hunger at bay. Now, it's time for a zucchini lasagna with minced meat, topped with some peppers and buffalo mozzarella.
Provided by Toujours Pur
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees Celsius.
- Peel the zucchini and with a sharp knife, slice in long, thin slices. Salt the slices to get rid of excess water. Also cut up your green bell pepper in small cubes.
- In a pan, fry chopped onions, meat and the garlic. When they are done, add the tomato sauce and let it cook until all the flavors are mixed. Season as you like. I seasoned with a special mix for meat.
- Pat the zucchini slices dry with a clean towel and take an oven dish.
- Start assembling your lasagna. Place some sauce at the bottom and layer the zucchini over it. Over the zucchini comes the meat and the sauce and the green bell pepper cubes. Add another layer of zucchini and again top with sauce and bell peppers. Continue until your ingredients run out.
- Top the entire dish with the chopped up chilli pepper for added flavor and place thin slices of mozzarella on the top.
- Bake in the oven at 2000 degrees C for 25 minute Turn on the grill to turn the cheese brown for the last 5 minutes.
Nutrition Facts : Calories 395.1, Fat 25, SaturatedFat 12.1, Cholesterol 92.8, Sodium 603.5, Carbohydrate 19.1, Fiber 4.8, Sugar 11.8, Protein 25.8
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
ZUCCHINI STUFFED WITH GROUND MEAT
Categories Rice Tomato Side Sauté Ramadan Dinner Ground Beef Zucchini Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In small saucepan over high heat, combine rice and 1/2 cup water. Bring to boil, then reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Remove from heat and set aside to cool.
- In medium skillet over moderately high heat, heat oil until hot but not smoking. Add beef and sauté, stirring occasionally and breaking up large lumps with wooden spoon, until meat is browned, about 10 minutes. Set aside to cool.
- Using apple corer or small melon-ball cutter and working from both ends, hollow out each zucchini, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Place zucchini in large bowl and add 6 cups cold water and 2 tablespoons salt. Soak 15 minutes, then rinse, pat dry, and set aside.
- Cut shallow X through skin at bottom of each tomato. Bring medium pot of water to boil. Fill medium bowl with cold water and place on work surface near pot. Working in batches, add tomatoes to boiling water and cook 30 seconds to blanch. Using slotted spoon, transfer each batch to cold water to cool quickly. Using small sharp knife as aid and starting at X on bottom, pull skin off tomatoes. Cut tomatoes in half; remove and discard seeds. Cut tomatoes into small dice.
- In large bowl, combine rice, beef, and tomatoes. Mix in pepper and remaining 1 teaspoon salt. Using small spoon, stuff 4 tablespoons of mixture into each zucchini.
- Arrange zucchini in nonstick baking pan or ovenproof dish. Pour tomato juice over. Drizzle with ghee and bake 30 minutes, or until knife slides in easily and sauce is thickened. Serve hot.
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