Ingredients with Measurements:
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large baking dish
- Sharp knife
- Spoon
- Skillet
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut off the ends of the zucchinis and slice them in half lengthwise.
c. Scoop out the flesh and seeds from the center of each zucchini half using a spoon, leaving about 1/4 inch of flesh around the edges.
d. Chop the scooped-out zucchini flesh and set aside.
e. In a skillet, heat some olive oil over medium-high heat.
f. Add the ground beef and cook until browned, breaking it up into small pieces.
g. Add the chopped onion and minced garlic to the skillet and cook until softened.
h. Add the chopped zucchini flesh, dried oregano, dried basil, red pepper flakes, salt, and pepper to the skillet and cook until the zucchini is tender.
i. Add the cooked rice and tomato sauce to the skillet and stir to combine.
j. Stuff each zucchini half with the beef and rice mixture.
k. Place the stuffed zucchinis in a large baking dish.
l. Sprinkle shredded mozzarella cheese over the top of each stuffed zucchini.
m. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 8 stuffed zucchini halves.
Nutritional information:
- Calories: 231
- Fat: 11g
- Carbohydrates: 12g
- Protein: 21g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Any type of cheese can be used instead of mozzarella.
Variations:
- Add chopped bell peppers or mushrooms to the beef and rice mixture.
- Use different herbs and spices, such as thyme or rosemary, to flavor the beef and rice mixture.
- Top the stuffed zucchinis with breadcrumbs or crushed crackers before baking for a crispy topping.
Tips and tricks:
- Choose zucchinis that are firm and free of blemishes.
- Make sure to scoop out the zucchini flesh evenly to create a hollow center for the stuffing.
- Use a spoon to press the beef and rice mixture firmly into the zucchini halves to ensure they are tightly packed.
Storage instructions:
- Leftover stuffed zucchinis can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed zucchinis on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed zucchinis on a platter with a sprinkle of fresh herbs, such as parsley or basil, on top.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve the stuffed zucchinis with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the zucchini halves are not standing up straight in the baking dish, use a small amount of the beef and rice mixture to create a flat surface on the bottom of the dish to stabilize them.
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:
- Stuffed vegetables are a popular dish in many Mediterranean and Middle Eastern cuisines.
Flavor profiles:
- The beef and rice mixture is savory and slightly spicy, while the zucchini adds a mild sweetness.
Serving suggestions:
- Serve the stuffed zucchinis as a main dish for dinner.
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Taste: Savory, Meaty, Herby, Rich, Comforting