Ground Beef & Tomato Zucchini Boats
with Side Salad
Cooking time
35 minutes
Servings
4
Calories
390 /serving
Load all the bases with a no-fuss supper of stuffed zucchini. Hollow out the centre of each veggie boat, then sauté the flesh with ground beef, tomato sauce and garlic. Stuff this savoury concoction back in, top with aged white cheddar, then pop them in the oven—and you have yourself a gourmet home-run. Serve with a simple salad to knock dinnertime out of the park.
We will send you:
- 510g Ground beef
- 1 Head of lettuce
- 2 Garlic cloves
- 4 Zucchini (green, yellow or heirloom)
- 30ml Apple cider vinegar
- 100ml Tomato sauce
- 60g Grated aged cheddar
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
10 g
Sodium
740 mg
Total Carb
13 g
Sugars
6 g
Protein
32 g
Fibre
3 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise. Scoop out the flesh; roughly chop the flesh. Mince the garlic. Separate the lettuce leaves; tear the leaves.
Cook the beef
In a large pan, heat a drizzle of olive oil on medium-high. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 5 to 6 min., until browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Make the filling
Heat the same pan on medium (add a drizzle of olive oil if necessary). Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini flesh, remaining spices and S&P. Sauté, scraping up any browned bits, 3 to 4 min., until softened. Add the tomato sauce and beef. Cook, stirring occasionally, 2 to 3 min., until combined; season with S&P.
Assemble & bake the zucchini boats
Arrange the zucchini halves, cut-sides up, on a lined sheet pan. Stuff with the filling. Top with the cheese. Bake, 16 to 20 min., until the cheese is golden and the zucchini have softened.
Make the salad & serve
In a large bowl, combine the vinegar, 3 tbsp olive oil and S&P. Add the lettuce; toss well. Divide the zucchini boats and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
