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Stuffed Zucchini Boats With Spanish Ground Beef And Rice

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Stuffed Zucchini Boats with Spanish Ground Beef and Rice is a delicious and healthy dish that brings together the fresh flavors of zucchini, savory ground beef, and perfectly seasoned rice. This recipe is a great way to enjoy a balanced meal that’s both flavorful and nutritious. The zucchini boats serve as the perfect vessel for the tasty filling, which is infused with a mix of Spanish-inspired spices and ingredients.

Ingredients

  1. 4 medium zucchini
    1 lb ground beef
    1 cup cooked rice
    1/2 onion, finely chopped
    2 garlic cloves, minced
    1 can (14 oz) diced tomatoes
    1/2 cup bell pepper, diced
    1/2 tsp ground cumin
    1 tsp smoked paprika
    1/2 tsp dried oregano
    1/4 tsp chili powder (optional, for extra spice)
    Salt and pepper to taste
    1/2 cup shredded cheese (cheddar, mozzarella, or Spanish manchego)
    1 tbsp olive oil for cooking
    Fresh cilantro or parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

  1. Slice the zucchini in half lengthwise. Using a spoon, scoop out the center of each zucchini half to create a hollow “boat,” leaving about 1/4-inch of zucchini around the edges. Set the scooped-out zucchini aside for later.
  2. Place the zucchini boats on a baking sheet, drizzle them with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for about 10-12 minutes until the zucchini is slightly tender but still firm.
  3. While the zucchini is roasting, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula.
  4. Add the chopped onion and bell pepper to the skillet with the beef. Cook for 2-3 minutes until the vegetables are softened.
  5. Stir in the minced garlic, ground cumin, smoked paprika, oregano, and chili powder (if using). Cook for another minute until fragrant.
  6. Add the diced tomatoes (with juice) to the skillet and stir in the cooked rice. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
  7. Remove the zucchini boats from the oven and spoon the beef and rice mixture into each boat, packing the filling in tightly.
  8. Sprinkle shredded cheese over the stuffed zucchini boats and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro or parsley before serving, if desired.

Notes

  1. Vegetarian Option: Replace the ground beef with a plant-based protein like lentils or crumbled tofu for a vegetarian version.
  2. Cheese Variations: Try using different cheeses such as feta, goat cheese, or a sharp cheddar to add a new twist to the flavor.
  3. Spicy Zucchini Boats: For extra heat, add diced jalapeños or a sprinkle of red pepper flakes to the beef mixture.
  4. Add More Veggies: You can add spinach, mushrooms, or zucchini pulp to the beef and rice mixture for additional veggies and nutrients.
  5. Storage: Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
  6. Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes, or in the microwave for 2-3 minutes, until heated through.

Nutrition

Find it online: https://thefamilycooking.com/stuffed-zucchini-boats-with-spanish-ground-beef-and-rice/