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by Tara Noland @ Noshing With The Nolands
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Main Courses — Beef
Recipe
Zucchini Boats (Hamburger)
by crystalscozykitchen on August 20, 2009 in Beef, Main Courses
Recipe Description
Zucchini stuffed with hamburger and marinara sauce. Topped with Parmesan cheese. A must-make recipe for anyone with zucchini plants in their garden.
Preparation Instructions
Cut zucchini in half lengthwise and scoop out the seeds to leave a well. Brush with 1 tsp olive oil per half and sprinkle with salt and pepper to taste. Place on baking pan and broil for 10-12 minutes, or until tender. Remove from oven.
Combine the ingredients for the hamburger mixture. In a skillet over medium heat, cook the hamburger mixture until browned. Add the spaghetti or marinara sauce (If you don’t have spaghetti sauce, use crushed tomatoes with Italian seasoning).
Divide the hamburger mixture evenly between the two halves of the zucchini. Top with Parmesan cheese. Place stuffed zucchinis under broiler to melt cheese.
Ingredients
- 1 whole Zucchini
- 2 teaspoons Olive Oil
- Salt And Pepper, to taste
- __
- ½ cups Hamburger
- ⅛ cups Diced Onion
- 1-½ Tablespoon Bread Crumbs (I Use Italian Seasoned)
- 1 Tablespoon Milk
- 1 whole Egg Yolk
- ¼ teaspoons Salt
- 1 dash Black Pepper
- __
- ¼ cups Spaghetti Or Marinara Sauce
- ⅛ cups Parmesan Cheese
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
LegalCook on 1.2.2010
Very good! Before roasting the zucchini halves, I seasoned them with a little salt and Italian seasoning, and spritzed each with cooking spray. Before filling the zucchini halves, I sprinkled each with a little of the italian breadcrumbs and parmesan cheese. I also added mozzarella cheese to the meat mixture too.
Also, I decided to omit the egg, since the meat was being skillet-cooked, not done in the oven like a meatloaf. It worked just fine, with no difference in taste. It only made the filling a little more “loose”, since the egg would have been a binder.
crystalscozykitchen on 1.11.2010
Sounds like a great variation!
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