Description
Discover a dinner recipe that will charm the whole family: Stuffed Zucchini Boats with Spanish Ground Beef and Rice. This easy-to-follow dish combines wholesome ingredients with a touch of Spanish flair, perfect for a nutritious and delightful healthy meal. Get ready to elevate your dinner game with this crowd-pleaser!
Ingredients
2 tablespoons of olive oil
500g lean ground beef (free range and organic if possible)
1 tablespoon tomato paste
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can whole peeled tomatoes
1/4 cup water
2 cups basmati rice, cooked
1/3 cup fresh parsley, chopped
Salt and freshly ground pepper to taste
1.5kg zucchini, large
1 cup mozzarella cheese, grated
Instructions
1. Prepare the zucchini - Wash and dry zucchini. Use a sharp knife to slice the zucchinis in half lengthwise. Scoop out the zucchini pulp with a melon baller or a teaspoon. Pack the zucchini halves on a chopping board (sliced side up) and lightly season with salt. Allow the salt to pull out some of the moisture while you make the filling.
2. Make the ground beef filling - Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, lightly season with salt and pepper and cook until well browned. Add the tomato paste, smoked paprika, cayenne pepper and ground cumin and cook for 1-2 minutes. Add the onion, garlic and red pepper and cook until the vegetables are soft. Add the can of tomatoes and water. Break the tomatoes up with a wooden spoon, then simmer, on a low heat for 5 - 10 minutes. Add the chopped parsley and cooked rice and give it a good mix. Taste and adjust seasoning if needed.
3. Preheat the oven to 180°C (360°F).
4. Assemble - Pat the zucchini halves dry with paper towels to remove any moisture drawn out by the salt. Arrange the zucchini halves on a baking sheet. Spoon the beef and rice mixture into the prepared zucchini boats, and sprinkle with mozzarella cheese.
5. Bake - Bake in a preheated oven for 20 - 25 minutes until golden and bubbly.
Notes
Storing Leftovers: If you have leftovers, they can be kept in an airtight container in the fridge for 2-3 days. This dish is not freezer-friendly assembled, but the filling can be frozen and defrosted overnight in the fridge.
Meal Prep Instructions: Prep Zucchini and Filling - You can prepare the zucchini as instructed and cook the filling ahead of time. Store Separately - Place the prepared zucchini and cooled down filling in separate airtight containers. Refrigerate for 2-3 days or until you're ready to assemble and bake. Assemble and Bake - When it's time to serve, simply fill the zucchini boats with the prepared filling, then bake according to the recipe instructions.
- Prep Time: 5 - 10 minutes
- Cook Time: 45 - 50 minutes
- Category: Dinner
- Method: Sheet Pan Recipe
- Cuisine: Spanish
Nutrition
- Serving Size: 1 x serving
- Calories: 345
- Sugar: 4.8 g
- Sodium: 285.8 mg
- Fat: 9 g
- Carbohydrates: 35.4 g
- Protein: 34.4 g
- Cholesterol: 53.4 mg
