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Zucchini is not only delicious but also a nutritional powerhouse. This low-calorie vegetable is rich in vitamins and minerals, providing essential nutrients while keeping calorie counts low. Here are some key nutritional benefits:

Stuffed Zucchini with Ground Beef

Discover the vibrant and delicious Zesty Stuffed Zucchini Boats, a perfect blend of flavors and nutrition. This dish features tender zucchini filled with a savory mix of ground beef, rice, and aromatic herbs, all topped with melted cheese. Ideal for a quick weeknight dinner or impressing guests, our recipe guides you through selecting ingredients, preparing, and baking for the perfect dish. Experience a tasty way to enjoy healthy eating while getting creative in the kitchen!
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Ingredients
  

4 medium-sized zucchinis

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice (white or brown)

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon crushed red pepper flakes (optional for heat)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnishing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the zucchini boats.

    Prepare the Zucchini: Rinse the zucchinis under cold water and set them on a cutting board. Carefully slice each zucchini in half lengthwise. Utilize a spoon to scoop out the flesh, creating hollow boats, while ensuring to leave about ¼ inch of zucchini flesh around the edges for support. Reserve the scooped-out flesh for the filling.

      Cook the Filling: In a large skillet, pour in a tablespoon of olive oil and heat it over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic, stirring for an additional 1-2 minutes until you can smell its aroma.

        Brown the Beef: Raise the heat to medium-high and introduce the ground beef to the skillet. Use a spatula to break the beef apart as it cooks, allowing it to brown evenly. Once browned, drain any excess fat to keep the filling lean.

          Combine Ingredients: Stir in the reserved zucchini flesh, drained diced tomatoes, and cooked rice. Season the mixture with oregano, basil, crushed red pepper flakes (if desired), salt, and freshly ground black pepper. Cook for an additional 5-7 minutes, stirring occasionally until the mixture is heated through.

            Stuff the Zucchini Boats: Arrange the hollowed zucchini halves in a baking dish. Generously spoon the beef and rice filling into each zucchini boat, packing it down slightly to fit everything in.

              Add Cheese Topping: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top of each stuffed zucchini boat, allowing for a cheesy, golden finish.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and has turned a golden brown.

                  Garnish and Serve: Once baked, remove the dish from the oven and allow it to cool slightly. Garnish the stuffed zucchini boats with freshly chopped parsley for a pop of color and freshness before serving.

                    Prep Time: 15 mins | Total Time: 55 mins | Servings: 4

                      - Presentation Tips: Serve the zucchini boats on a colorful platter, with a side of fresh garden salad for a complete meal. Drizzle with a balsamic reduction for an elegant touch! Enjoy your hearty and delicious Zesty Stuffed Zucchini Boats!