Ingredients and Weight:
- 4 medium zucchini (1 pound)
- 1 onion (1/2 pound)
- 2 cloves garlic (1/4 ounce)
- 1 pound ground beef (80/20)
- 1 cup uncooked rice
- 1 (15 ounce) can diced tomatoes with green chilies (undrained)
- 1/2 cup tomato puree
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Difficulty Level: 2 (intermediate)
Preparation Method Steps:
1. Preheat oven to 350°F (175°C).
2. Cut zucchini in half lengthwise and scoop out pulp, leaving a 1/4-inch shell. Chop pulp; set aside.
3. Chop onion and garlic.
4. In a large skillet, brown ground beef over medium heat.
5. Add onion and garlic to beef and cook until softened about 5 minutes.
6. Stir in rice, tomatoes, tomato puree, cheddar cheese, parsley, salt, and pepper.
7. Fill zucchini shells with beef mixture.
8. Place zucchini in a 9x13 inch baking dish.
9. Bake for 45-60 minutes, or until zucchini is tender and rice is cooked through.
Nutritional Information:
Per serving (1 stuffed zucchini shell):
* Calories: 350
* Protein: 25 grams
* Carbohydrates: 35 grams
* Fat: 15 grams
Dish Characteristics:
- Savory and flavorful
- Filled with tender zucchini, beef, and rice
- Topped with melted cheddar cheese
- Perfect for a hearty main course or side dish
User Comments:
- "This dish was absolutely delicious! The zucchini was perfectly tender, and the beef filling was well-seasoned."
- "I love how easy this recipe was to make. It's a great way to use up leftover zucchini."
- "This bake is so versatile. I've added different vegetables, cheeses, and even some leftover turkey to it before."
Special Precautions and Tips:
- If you don't have zucchini, you can use yellow squash instead.
- For a vegetarian version, replace the ground beef with cooked lentils or beans.
- To make the dish ahead of time, prepare the zucchini shells and beef filling up to 2 days in advance. Store them separately in the refrigerator until ready to bake.
