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Stuffed Zucchini Boats Recipe
|Beef broth||2⁄3 Cup (10.67 tbs) (Low Sodium/Regular)|
|Garlic||2 Clove (10 gm), minced/crushed|
|Lean ground beef||1⁄2 Pound|
|Plum tomatoes||1 Large (Or 2 Small)|
|Shredded part skim mozzarella||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 781 Calories from Fat 292
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 15.6 g77.9%
Trans Fat 0 g
Cholesterol 181.2 mg
Sodium 1260.8 mg52.5%
Total Carbohydrates 47 g15.7%
Dietary Fiber 10.5 g41.9%
Sugars 14.9 g
Protein 79 g157.3%
Vitamin A 58.3% Vitamin C 251.3%
Calcium 78% Iron 45.8%
*Based on a 2000 Calorie diet
2 In a large skillet, bring the broth, garlic, basil and pepper to a boil over medium-high heat. Add the zucchini halves, reduce the heat to low, cover and simmer until barely tender, about 5 minutes.
3 Remove the zucchini and set aside to cool slightly. Measure out and remove 1/4 cup of the broth, leaving the remainder in the skillet.
4 Increase the heat under the skillet to medium. Crumble in the ground beef and cook, stirring occasionally to break it up, until the meat is no longer pink, about 5 minutes.
5 Preheat the broiler. Line a baking sheet with foil.
6 Meanwhile, carefully scoop out the zucchini flesh, leaving a 1/4 ineh-thick shell. Coarsely chop the flesh.
7 In a small bowl, combine the reserved 1/4 cup of broth with the cornstarch and stir to combine. Bring the beef mixture to a boil over medium-high heat. Add the chopped zucchini and the cornstarch mixture. Cook, stirring, for about 1 minute, or until the liquid has thickened. Remove the skillet from the heat.
8 Coarsely chop the tomatoes and stir them into the beef mixture.
9 Place the zucchini halves on the prepared baking sheet. Dividing evenly, mound the beef mixture into the hollowed-out zucchini and sprinkle with the mozzarella. Broil 4 inches from the heat until the cheese is melted and bubbling, 2 to 3 minutes.