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Servings: 4 People
Calories: 420kcal
Zucchini Stuffed with Ground Beef and Rice
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Ingredients
- 1 pound lean ground beef
- 1 clove garlic
- 1/2 cup minced onion 1/2 small onion
- 2 cups diced tomato about 1 large fresh or canned
- 3/4 cup cooked brown rice
- 4 ounces shredded mozzarella cheese
- 2 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 2 medium zucchini
Instructions
- Preheat the oven to 375 degrees F
- Cut each zucchini in half lengthwise. Use a sharp knife to score around the edges leaving about 1/4 inch around the sides. Use a spoon to scoop out the pulp.
- Chop the pulp and set it aside.
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and onions and garlic. Reduce the heat to medium and cook until the beef is almost cooked through.
- Stir in the tomatoes and zucchini pulp. Reduce the heat to low heat and simmer for 10 minutes.
- Stir in the cooked rice and fresh herbs and season to taste with salt and pepper.
- Add the beef and rice mixture to the zucchini shells and sprinkle with cheese.
- Cover and bake for 15 minutes.
- Remove the cover and bake for 5 minutes longer.
Notes
Even though this is a full meal, it tastes great with a salad on the side!
Store leftover stuffed zucchini in the refrigerator for up to 4 days.
See the post above for variations and substitutions.
Nutrition
Serving: 1half zucchini | Calories: 420kcal | Carbohydrates: 20g | Protein: 31g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 274mg | Potassium: 917mg | Fiber: 4g | Sugar: 7g | Vitamin A: 603IU | Vitamin C: 31mg | Calcium: 244mg | Iron: 5mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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