Spring Solutions #11: Zucchini Boats

So modified this a little for the hubs…he does not like Zucchini so we just ate the stuffing…YUM!!!  Enjoy
Zucchini Boats

  • 6 medium zucchini + 1 small zucchini, optional, for garnish
  • 1 cup instant brown rice
  • 1 cup water
  • ¾ pound lean ground beef or ground turkey
  • 1 (8 ounce can) tomato sauce
  • 1 cup frozen whole corn kernels
  • 1½ cups shredded mozzarella cheese
  • 6 wood skewers, optional, for garnish
  1. Cut ¼ of 6 zucchini off lengthwise; finely chop 2 tops and set aside. Remove the inner flesh from zucchini, leaving about ¼-inch shell on the bottom and sides.
  2. Preheat oven to 350°F. In medium saucepan over medium-high heat, combine rice, water and 1 tablespoon Dried Tomato & Garlic Pesto Mix. Bring to a boil; reduce heat, cover and simmer 5 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes.
  3. In large skillet over medium-high heat, cook and crumble ground beef, chopped zucchini and 1 tablespoon Dried Tomato & Garlic Pesto Mix; drain off liquid. Stir in tomato sauce, corn and cooked rice. Let cool slightly. Stir in 1 cup cheese.
  4. Divide meat mixture among zucchini; place in a greased 13×9-inch baking dish. Top with remaining cheese. Bake 30 minutes. If desired, thinly slice remaining zucchini lengthwise into 6 slices. Thread on skewers to create sails; stick into boats.

Makes 6 servings.

Serve with a tomato, mozzarella cheese and basil salad.

Make Ahead & Freeze: Place rice and 1 tablespoon Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place beef and remaining Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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