Beef and Breadcrumb Zucchini Boats

It's zucchini season! We picked our first big haul last night. Soon we will be swimming in zucchini, but for now we are loving having some garden fresh produce to cook with. Here is my favorite way to make a low carb, but filling dinner with zucchini. Its super simple, and even the kids LOVE it! Try this recipe. It's a good one.

INGREDIENTS:

• 4 medium zucchinis

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup diced tomatoes (fresh or canned)

• 1/2 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1 tablespoon fresh oregano (1 tsp dried)

• 1 tablespoon fresh basil (1 tsp dried)

• Salt and pepper to taste

• 2 tbsp olive oil
  

DIRECTIONS:

1. Prepare Zucchinis:

• Preheat oven to 375°F (190°C).

• Halve zucchinis lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Reserve flesh. Place shells in a baking dish.

2. Cook Filling:

• Heat olive oil in a skillet over medium heat. Cook ground beef until browned.

• Add onion and garlic, cook until translucent.

• Chop reserved zucchini flesh, add to skillet, and cook for 3-4 minutes.

• Stir in diced tomatoes, oregano, basil, salt, and pepper. Cook for 5 minutes.

• Remove from heat. Mix in breadcrumbs and 1/2 the Parmesan cheese.

3. Stuff Zucchinis:

• Fill zucchini shells with beef mixture.

• Sprinkle remaining Parmesan cheese on top.

4. Bake:

• Cover with foil and bake for 25 minutes.

• Remove foil, sprinkle with mozzarella cheese, and bake for an additional 10 minutes until cheese is melted.

ENJOY!

So I am not a food photographer. I promise.. these are more delicious than my picture conveys! Take my word. They are really good!