ZUCCHINI BOATS

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Zucchini Boats image

A good way to clear out the zucchini glut. You can stuff with a taco mixture or change the squash to yellow.

Provided by Diana Adcock

Categories     Meat

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 medium zucchini
1 lb lean ground beef
1 medium onion
2 cloves garlic
1 (1 lb) can diced tomato
1/4 cup dry red wine
1 tablespoon tomato paste
1 teaspoon salt
1 tablespoon herbes de provence
1/4 teaspoon pepper
2 cups monterey jack cheese

Steps:

  • Preheat oven to 400 degrees.
  • Wash and cut zucchini in half lengthwise.
  • Scoop out seeds leaving at least a 1/4 inch thick shell.
  • In a frying pan over medium heat brown the ground beef.
  • Drain off fat and add the onion and garlic, cooking for 3 minutes.
  • Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
  • Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
  • Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
  • Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.

Nutrition Facts : Calories 340.1, Fat 19.8, SaturatedFat 10.4, Cholesterol 82.7, Sodium 681.3, Carbohydrate 12.2, Fiber 3.3, Sugar 8.2, Protein 27.8

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