Description
Tender zucchini halves filled with a savory meat-and-grain mixture, topped with melted cheese and fresh herbs for a delicious, wholesome meal.
Ingredients
- 4 medium zucchini
- 2 tbsp olive oil, divided
- 1/2 lb ground meat (beef, turkey, or chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice or quinoa
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 3/4 cup shredded cheese (mozzarella, cheddar, or Parmesan)
- 2 tbsp fresh parsley or basil, chopped
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish with 1 tbsp olive oil.
- Wash zucchini and slice in half lengthwise. Scoop out seeds and some flesh, reserving flesh for the filling. Brush cut sides with remaining olive oil and season with salt and pepper. Arrange zucchini halves cut-side up in the baking dish.
- In a skillet over medium heat, add onion and reserved zucchini flesh; sauté until softened, about 3–4 minutes. Add garlic and cook for 1 minute.
- Add ground meat to the skillet, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning, and cook until browned, about 5–6 minutes.
- Stir in cooked rice (or quinoa) and tomato sauce; simmer 2–3 minutes until well combined. Taste and adjust seasoning.
- Spoon the filling evenly into each zucchini half. Sprinkle shredded cheese over the tops.
- Bake for 25–30 minutes, until zucchini are tender and cheese is melted and golden. For extra browning, broil for 1–2 minutes, watching closely.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or basil before serving.
Notes
- Vegetarian option: substitute meat with cooked lentils or black beans.
- For a spicy kick, add red pepper flakes to the filling.
- Make ahead: assemble in the dish and refrigerate up to 1 day; bake before serving, adding 5–10 minutes to cook time.
- Cheese variations: try provolone, fontina, or feta for different flavors.
