My neighbor Ruth showed me this little summer trick years ago when we were both knee-deep in garden zucchini and tired of the same old casseroles. She marched over with a pound of ground beef, a block of cheese, and a jar of tomato sauce and said, “We’re stuffing those.” We hollowed out the zucchini, tucked in the seasoned beef, spooned sauce over the top, and finished it with cheese. It reminded me of the hearty Midwestern casseroles I grew up with, just lightened up and baked in their own little boats. It’s only four ingredients, goes straight into the oven, and now I make it almost every week as soon as the zucchini start coming in.
Fresh zucchini and simple ingredients on a country kitchen counter
These beef and zucchini boats are a meal on their own, but I like to round them out with a simple green salad or sliced garden tomatoes and cucumbers dressed with vinegar and a little sugar, just like my mother used to make. They’re also good with buttered egg noodles, mashed potatoes, or a slice of crusty bread to catch any juices that spill onto the foil. A dish of cottage cheese or a bowl of fresh melon on the side keeps the whole meal feeling light but still satisfying.
Oven-Baked 4-Ingredient Beef and Zucchini Boats
Servings: 4
Ingredients
4 medium zucchini
1 pound ground beef (80–90% lean)
1 1/2 cups jarred tomato pasta sauce or marinara
1 1/2 cups shredded mozzarella cheese (or mild cheddar)
Zucchini halves hollowed into boats on a baking sheet
Directions
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