Stuffed Zucchini For Dinner

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Stuffed Zucchini

2 servings

Ingredients

1 large zucchini (about 16 oz}

Kosher salt

For the filling:

1 tablespoon extra-virgin olive oil

4 ounces lean ground beef, ground turkey, or ground pork 

2 tablespoons minced onion

2 tablespoons minced bell pepper

Freshly ground black pepper

½ cup Marinara Sauce

1 teaspoon minced garlic

1 tablespoon freshly chopped basil leaves

1 teaspoon freshly chopped thyme leaves

2 tablespoons fine dry bread crumbs

1/4 cup finely grated Parmesan

Directions

Lay the zucchini down on a flat work surface and, using a sharp knife, cut the zucchini in half lengthwise. Using a small melon baller or serrated spoon remove the inner flesh from the zucchini to form a small boat shape, leaving a thin shell on the sides and bottom.

Cut the trimmings into 1/4-inch dice and reserve. Lightly salt the inside of each zucchini and set aside.

For the filling:

In a small skillet, heat 1 tablespoon of the olive oil and, when hot, add the beef and saute until brown, using a spoon to break it into small pieces, about 6 minutes. 

Add the onion and bell pepper; cook until soft, 3 to 4 minutes. Add the chopped zucchini flesh season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized, about 3 minutes. Add the Marinara Sauce and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and the bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.

Preheat the oven to 400 degrees F and lightly grease a baking dish with cooking spray.

Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheese. Bake for 45! minutes or until golden brown and crispy on top.

Green Bean Salad

Ingredients 

1 lb green beans, ends trimmed

Salt

¼ red onion, thinly sliced

¼ cup Italian salad dressing

A few shredded basil leaves 

Directions 

Cook the green beans in boiling salted water until tender but firm. Drain.

Place the beans in a bowl with a cover. Add the remaining ingredients while the beans are hot. Stir and cover the dish. Keep at room temperature until cool. Refrigerate until serving.