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Beef Stuffed Zucchini

WORK

20

minutes

WATCH

30

minutes

READY IN

50

minutes

for 4 portions

25oz / 700g

zucchini squash (3-4 pieces)

7oz / 200g

ground beef

2.5oz / 70g

quick cooking rice (in bag)

2.5oz / 75g

onions

1 clove

garlic

0.5tsp

salt

0.25tsp

pepper

1tsp

Italian seasoning

3.5-5oz / 100-150ml

broth (optional)

2-3tbsp

grated parmesan

  1. Preheat oven to 375°F (190°C).
  2. Cook quick cooking rice as per instructions on the packaging, usually submerge bag in large amounts of water (4 cups of water for 1 bag) and cook for 10-12 minutes. (Regular rice can also be used for this recipe, it will just add 10 minutes of cooking time at the beginning.)
  3. While rice is cooking, cut off ends from zucchini squash, cut in half and scoop out some of the flesh to leave 1/4 inch (5mm) thick shell. Put the shells into an oven safe dish. Dice onions and press garlic and cut the zucchini flesh into small dice.
  4. Heat pan to medium high heat, add oil, onions and garlic and sauté for 1-2 minutes until they become translucent. Add ground beef to the pan, season with half of the salt and pepper and cook for 2-3 minutes until it starts to brown. Add zucchini flesh and continue simmering for 1-2 minutes.
  5. Once the rice is cooked, open the bag and add it into the pan with the meat and the zucchini flesh. Add remaining salt and pepper and Italian seasoning and mix everything well.
  6. Scoop pan content into the zucchini shells. Get as much in as possible and add a scoop at the top. If some of the mixture is left, you can put it next to the shells into the oven dish. Scatter grated parmesan on top of each zucchini. Pour broth into the oven dish to cover the ground, if desired (it adds a little bit of flavor).
  7. Put zucchini into the oven and roast for about 30 minutes until the zucchini get slightly soft and the cheese gets brown on top.

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