ZUCCHINI GROUND BEEF BOATS | Perfect ENTRÉE | Easy DIY Recipe
#zucchini #entrée #meal
GROUND BEEF ZUCCHINI BOATS!! Fun to make, yet delicious to eat!! Recipe below...
ZUCCHINI GROUND BEEF BOATS
Preheat oven to 375 degrees F
1-13 by 9 Baking Dish. Set aside.
2 Fresh Zucchinis (about 6-7-inches long) rinsed, sliced lenghtwise, and seeds removed in the middle with metal spoon.
3 tablespoon olive oil
2 tablespoons celery, diced
2 tablespoons carrots, diced
2 tablespoons onion, diced
2 tablespoons greek yogurt or substitute with heavy whipping cream
1 tablespoon garlic cloves, minced
1 Pound ground beef, I'm using ground chuck
1 cup cooked wild rice or substitute with cooked white rice
1 cup marinara sauce
Pinch red pepper flakes
2 tablespoon Panko crumbs
1/2 cup parmesan cheese, grated
1/2-1 cup mozzarella cheese, grated
1/4 teaspoon black pepper
1/2 teaspoon salt, optional
1/4 cup water
1. In a large skillet, over medium-heat, add 2 tablespoons olive oil. Add celery, carrots, and onion. Cook for 1 minute while stirring. Add garlic. Continue to stir for an additional 1 minute. Add the ground beef, season with salt and pepper, continue to cook while breaking down the meat and no longer pink, about 4 minutes. Drain off excess fat.
2. Add the Panko crumbs, parmesan cheese, greek yogurt, marinara sauce, rice, and red pepper flakes. Turn off heat. Stir until all ingredients are well combine. Remove meat filling from heat.
3. Arrange the zucchini halves in the bottom of the baking dish. Brush each zucchini half with olive oil. Using a spoon generously fill each zucchini half with meat mixture. Top each with grated mozzarella cheese.
4. Add 1/4 cup of water in the bottom of baking dish around the zucchini halves. Avoid getting water on top of zucchini halves.
5. Bake in preheated oven, uncovered, for 30 minutes. Cool for 15 minutes before serving.
TIPS: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1 minute or until desired warmness.
~~~ENJOY you ZUCCHINI GROUND BEEF BOATS~~~
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Saucy Chinese Ground Beef and Zucchini - Daily Special
Take ground beef up a level with this saucy dish - Minced beef and zucchini
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** CHAPTERS **
0:00 - Introduction
0:43 - Marinate beef
1:48 - Prepare sauce
3:00 - Prepare veg
4:48 - Cook beef
6:20 - Cook veg
7:02 - Prepare sauce thickener
7:30 - Add cooked beef
7:45 - Add sauce
8:59 - Plate food
9:35 - thetaste
10:55 - Flo's thoughts
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Stuffed zucchini with ground meat - A delicious, healthy zucchini recipe❗
Stuffed zucchini with ground meat - A delicious, healthy zucchini recipe❗
This zucchini recipe is a summer dish, very healthy and very tasty. Is a mediteranian delicious recipe and the greek mint gives flavor to this dish. If yoy don't have round zuchcini, you can fill also peppers, tomatoes or eggplants. This recipe you can make for lunch or dinner, and the result it will really amaze you. This zucchini recipe I think it will be your next favorite recipe!
With the inside of the zucchini you can make this amaizing zucchini fritters:
INGREDIENTS:
- 6-8 round zucchini
- some salt
------------------------------------------
For the filling
- 400 g ground beef
- 2 medium onions
- 350 ml tomato juice
- 50 g rice
- parsley
- 10 greek mint leaves
- 1 tsp tomato paste
- 30 ml olive oil
- salt and pepper
----------------------------------------
- 3 potatoes
- 30 ml olive oil
- 150 ml tomato juice
- some onion
- 2 cloves of garlic
- some black pepper
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Watch how to make zucchini stuffed with sausage, seasoned ground beef, and a rich tomato sauce. There's no tastier way to use up extra zucchini.
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Stuffed Zucchini Boats w. Ground Beef / Ultimate Beef Stuffed Summer Squash Boats - Recipe # 91
Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.
Ingredients for 4 persons:
4 zucchinis
1/2 kg / 1 pound of ground beef
2 small or 1 large onion
4 cloves of garlic, minced
1 tsp of dry basilic
2 tsp ground cumin
10cherry tomatoes, chopped up finely
2 eggs
3 tbsp breadcrumbs
200 gr. / 7 oz yellow cheddar, shredded
150 gr. / 5 oz. parmesan cheese, shredded
salt & pepper
For the tomato sauce:
1 can / 14,5 oz. whole peeled tomatoes
1-2 tbsp balsamic vinegar
2 cloves of garlic, minced
salt & pepper
a pinch of sugar
- Half each zucchini and scoop out the flesh of each one.
- Chop up the flesh into smaller bits.
- Fry minced beef in neutral oil at medium to high heat until most water has evaporated.
- Add chopped onions and fry until transluscent.
- Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate.
- Add spices and garlic to the pan and season to your liking.
- Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so).
- In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit.
- Add grated cheddar and parmesan cheese and eggs to the filling. Mix well.
- Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top.
- Fill each boat with the filling and top with more cheese for garnish.
- Cook in the oven 40 minutes at 200 deg. C / 390 deg. F
- Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!
Enjoy :-)
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