Ingredients:
- 4 medium zucchini (halved lengthwise)
- 1 lb (450g) ground beef
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 cup canned diced tomatoes (or 1 cup tomato sauce)
- 1/2 cup breadcrumbs (optional, for extra texture)
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/4 cup chopped fresh parsley or basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions:
1. Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Use a spoon to scoop out the flesh from the center of each zucchini half, leaving a thin border around the edges. Set the scooped-out flesh aside.
2. Cook the Ground Beef:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the ground beef to the skillet and cook until browned and fully cooked, breaking it up with a spoon. Drain any excess fat if necessary.
3. Add Tomato Sauce and Seasonings:
- Stir in the canned diced tomatoes or tomato sauce, dried oregano, dried thyme, salt, and pepper.
- Cook for about 5 minutes until the mixture is heated through and slightly thickened.
- Stir in the chopped parsley or basil and half of the grated Parmesan cheese.
4. Prepare the Zucchini Filling:
- If using breadcrumbs, mix them into the beef mixture to help bind it together.
5. Stuff the Zucchini:
- Place the zucchini halves in a baking dish.
- Spoon the beef mixture into each zucchini half, packing it in gently.
6. Bake:
- Drizzle the stuffed zucchini with a little olive oil.
- Sprinkle the tops with the remaining Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are golden brown.
7. Serve:
- Garnish with additional chopped parsley or basil if desired.
- Serve hot as a main dish or as a side.
Enjoy your flavorful and satisfying stuffed zucchini!
