Stuffed Zucchini Boat - cooking recipe

Ingredients
    4 medium zucchini
    1 lb. ground beef or lamb
    1 small onion, chopped
    1 clove garlic, minced
    1 tsp. oregano leaves
    1/2 tsp. salt
    1/4 tsp. pepper
    1/4 c. Parmesan cheese
    1 (10 3/4 oz.) can condensed cream of mushroom soup
    1 c. Mozzarella cheese, grated
Preparation
    Heat oven to 375\u00b0.
    Cut off stem end of zucchini.
    Cut each in half lengthwise and scoop out pulp and seeds (reserve pulp), leaving 1/4 inch shell.
    Brown ground beef, onion, garlic and oregano.
    Drain fat.
    Add chopped zucchini pulp, Parmesan cheese, 1/4 of soup, salt and pepper.
    Arrange zucchini shells in 9 X 13 pan.
    Spoon mixture into shells.
    Spoon remaining soup over top. Sprinkle with additional Parmesan cheese.
    Bake, covered with foil, at 375\u00b0 for 30 minutes or until zucchini is tender. Sprinkle grated Mozzarella cheese over boats.
    Return to oven for 5 minutes.
    Serves 6 to 8.

Leave a comment