Ingredients
-
1 1/2
-
1
-
1
-
1
-
1 1/4
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Meaty Stuffed Zucchini Boats,I have an abundance of zucchini from my garden. This recipe is a great way to use it. The Italian herbs make it incredible.,I cook the meat first, otherwise the texture seems a little mushy. LOVE this one!!,This was fab!!!! I had an over abundance of zucchini and did some up and froze them. They were delicous as well. The squash didn’t have as nice a texture as they did when fresh but the filling was just as good as it was when first mixed up. I’m thinking I’ll take advantage of the next big ground beef sale and just freeze filling next time. This is definately a keeper!!! Thanks so much for sharing 🙂
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Steps
|
1
Done
|
In a Large Bowl, Combine the First 11 Ingredients and One Can of Tomato Sauce; Mix Well. |
|
2
Done
|
Stir in Tomatoes. |
|
3
Done
|
Halve Zucchini Lengthwise; Scoop Out Center Part of Zucchini to About 1/4 Inch from Edges. |
|
4
Done
|
Fill With Meat Mixture; Place in Two 13x9 Inch Baking Dishes. |
|
5
Done
|
Spoon Remaining Tomato Sauce Over Each. |
|
6
Done
|
Bake Uncovered, at 375 Degrees For 45 Minutes or Until the Zucchini Is Tender. |
|
7
Done
|
Sprinkle With Cheese During Last Few Minutes or Baking. |
