Reader Recipe: Zucchini Boats
Beans, Beef, Vegetables
Submitted by Lisa and Maria Overton - Consumer-members of Fleming-Mason Energy Cooperative
Ingredients
- 6 zucchini, halved lengthwise
- 2 Tbsp olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb ground beef
- Small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- 1 C spinach or other greens, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 C cherry tomatoes
- 1 (15 oz) can corn, drained
- 1 C shredded mozzarella cheese
- ½ C shredded Parmesan cheese
Directions
Preheat oven to 350°. Cut zucchini in half lengthwise, then scoop out and reserve insides. Place zucchini halves cut side up into bottom of a 9×13-inch baking dish and drizzle with 1 Tbsp oil. Season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, about 10 minutes. Heat remaining tablespoon of oil in large skillet over medium heat. Brown beef, then add onion, celery and reserved zucchini. Cook until soft, about 5 minutes. Stir in garlic and cook another minute, until fragrant. Add Italian seasoning and salt and pepper to taste. Stir in black beans, tomatoes, corn and greens. Spoon beef and vegetable mixture into zucchini, then top with cheeses, adding extra mixture around zucchini. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Serves 10.
