Ingredients with Measurements:
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large baking dish
- Sharp knife
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon, leaving about 1/4 inch of flesh intact.
3. In a large skillet, cook the ground beef over medium heat until browned, breaking it up into small pieces with a spoon.
4. Add the onion, bell pepper, garlic, oregano, basil, salt, and black pepper to the skillet and cook until the vegetables are tender.
5. Stir in the drained tomatoes and cooked rice and cook for another 2-3 minutes.
6. Spoon the beef mixture into the hollowed-out zucchini halves and place them in the baking dish.
7. Cover the dish with foil and bake for 30 minutes.
8. Remove the foil and sprinkle the shredded mozzarella cheese over the top of the zucchini boats.
9. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 435
Fat: 22g
Carbohydrates: 21g
Protein: 38g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with quinoa or couscous.
- Mozzarella cheese can be substituted with cheddar or parmesan cheese.
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor.
- Top the zucchini boats with sliced black olives before baking.
- Use Italian sausage instead of ground beef for a spicier version.
Tips and tricks:
- Make sure to scoop out the seeds and flesh of the zucchinis carefully to avoid breaking the skin.
- Use a sharp knife to cut the zucchinis in half lengthwise.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage instructions:
Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the zucchini boats in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the zucchini boats on a platter garnished with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve the zucchini boats with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
If the zucchini boats are too watery, try salting the zucchini halves and letting them sit for 10-15 minutes before scooping out the flesh.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Zucchini boats are a popular dish in Mediterranean cuisine, especially in Greece and Italy.
Flavor profiles:
Savory, cheesy, and slightly sweet.
Serving suggestions:
Serve the zucchini boats as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Herbaceous, Rich, Aromatic