My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Wednesday, July 20, 2016

Stuffed Zucchini Boats


Tested and true, this one's super simple to do! This dish is definitely a new FAVORITE - a little chopping time is involved, but it's quite simple to prepare. I was very pleased with the way these turned out, and they're even better the next day (that is, if there ARE any leftover!) I did have a little extra "filling", which I used to make breakfast tacos (as you may have guessed - they were delicious!). It also makes a pretty tasty topping for tacos, too. You know how much I love me some versatile dishes!
{ Prep Time: 20 mins / Cooking Time: 35 mins / Difficulty: Easy / Yields: 4-6 servings }

Ingredients:
4 large organic zucchini
1 pound organic lean ground beef (I buy the organic kind from Costco - see the pic below)
1 large red, orange or yellow bell pepper (I used the red because I love pops of color in my dishes!)
1/2 cup yellow onion (about half of a medium onion)
1/3 cup water
2 Tbsp homemade taco seasoning
1/4 cup fresh flat leaf (aka Italian) parsley
1/2 cup mozzarella cheese, optional
1-2 green onions
1/2 - 3/4 tsp salt, plus more to taste
olive oil cooking spray



Directions:
1. Preheat your oven to 400 degrees. Spray an oven-safe baking sheet/pan with cooking spray and set aside.
2. Wash the zucchini, then pat dry. Chop off the ends and slice each one in half (lengthwise). With a spoon, scrape out the middle of each, and reserve the "guts" for the next step.
3. Dice the onion, pepper, and zucchini guts. Place a dutch oven, or skillet, over medium-high heat. Brown the ground beef, onions, peppers and diced zucchini until the beef is no longer pink.
4. Drain the fat from the dish, then place the mixture back in the dutch oven. Add the water and taco seasoning, and stir until combined. Simmer for a few minutes until the seasoning is equally distributed.
5. Meanwhile, chop the parsley and green onions. Add the parsley to the dish, and mix well. Reserve the onions for the last step.
6. Spoon your prepared mixture into each zucchini boat, then bake for 30-40 mins. 
7. Remove pan from oven, and turn the heat off. Sprinkle each boat with mozzarella cheese, then return to oven for 3-5 minutes so the cheese can melt. Top with green onions and serve.


Recipe adapted from a recipe found on Pinterest

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