INTERNATIONAL STUFFED ZUCCHINI

International Stuffed Zucchini image

Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. -Mrs. Tracey Rosato, Markham, Ontario

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 large zucchini
1 pound ground beef
1 garlic clove, minced
1 cup shredded Havarti cheese with jalapeno or Havarti cheese
3/4 cup crumbled feta cheese, divided
2 tablespoons minced fresh basil or oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut each zucchini in half lengthwise; cut a thin slice from the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Place zucchini shells in a small microwave- and oven-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , In a large cast-iron or other heavy skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the Havarti cheese, 1/2 cup feta cheese, basil, salt and pepper. , Fill zucchini with meat mixture. Bake at 400° for 15 minutes. Top with remaining feta; bake 5 minutes longer or until zucchini is tender and cheese is melted.

Nutrition Facts : Calories 391 calories, Fat 25g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 588mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein.