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Stuffed Zucchini Boats


Stuffed Zucchini Boats

Recipe By Rusna Chowdhury

Ingredients: 3 medium Medium sized zucchini
1 tablespoon olive oil
1/2 pound lean ground beef Or {Chicken Cube Cut Pieces}
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup chopped red bell pepper
1/4 Cup Potato ( Smal Pieces Cut )
1/4 Cup Egg plant
1/4 cup chopped fresh Coriander
1 teaspoon Curry Powder
1/2 teaspoon salt
1 tea spoon Green chile ( Small Cut Pieces )

Instructions: Preheat oven to 375 degrees F. Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh.
chop it and set it aside. Place the scooped out zucchini boats into a 13″ x 9″ baking dish and add about 1″ of water. Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside to cool slightly.
Meanwhile, add olive oil to a 12″ skillet and place over MEDIUM heat. Add Ground Meet, onion, bell pepper, and garlic to the skillet. Cook, stirring to break up the ground meat as it cooks.
Continue to cook and stir until meat is thoroughly cooked and veggies have softened. Drain off as much grease as possible and return the skillet to the heat.
Add the chopped zucchini flesh, mushrooms, remaining seasoning, salt, and green chilli Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 /20 minutes.
Remove partially cooked zucchini from baking dish and pour off water. Bring empty baking dish and place zucchini boats on the Baking Dish .
Divide the filling between the zucchini boats. If you have extra filling, spoon it into the dish around the zucchini boats. Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork tender. Remove dish from oven and set oven to BROIL. Remove foil & let it For Cool Down. Serve With Salad, White Rice Or your Choice.



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