Ground Beef Zucchini Boats

Zucchini grows so well in our garden and yields such a bountiful harvest that it can be challenging to use these delicious vegetables fast enough. It’s only May, and the plant has already grown so much. Harvest time is just around the corner!

This recipe is a great way to use several of them at once. It can easily be adjusted to use more and tastes great. It’s also fresh and feels light, making it perfect for a hot summer day.

INGREDIENTS

4 Medium Zucchini (Halved)
1 lb Ground Beef
1 Tomato (Finely Diced)
1 Sweet Onion (Finely Diced)
2 Cloves Garlic (Minced)
8 oz Tomato Sauce
2 TBSP Tomato Paste
1 TBSP Olive Oil
2 tsp Dried Basil
2 tsp Dried Oregano
Sea Salt & Pepper (To Taste)
4 Cups Shredded Mozzarella

DIRECTIONS

1. Wash zucchini. Cut off the ends of each one, then slice in half. Use a spoon to scrape out the flesh. Be sure to save the flesh. Place zucchini on a baking sheet. (I like to sprinkle some salt on them, but this is optional).
2. Heat olive oil in a large skillet on medium-high heat, then cook the onion, garlic, tomato, and zucchini flesh for 1-2 minutes. Drain excess liquid and set aside.
3. Brown ground beef, flavoring with salt, pepper, basil and oreganol. Then, drain excess fat and return to skillet. Turn off heat. Stir in the cooked vegetables, tomato sauce, and tomato paste.
4. Use a spoon to add filling to zuccini boats. Top each one with desired amount of cheese (I smother mine) and bake 20-25 minutes at 350 degrees farenheit. Enjoy!