recipe for stuffed zucchini with ground beef and rice

Ingredients. In a bowl stir together the remaining ingredients: ground beef, pepper, onion, egg, cooked rice, Parmesan, 1 tsp salt, and 1/4 tsp pepper. 1 pound lean ground beef. Bake at 350 degrees for 30 minutes. Add the cooked rice and press it snuggly down. In a medium bowl, combine the beef, onion, tomato, rice, parsley, olive oil, thyme, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Spoon the filling into the peppers and zucchini. Pack the beef mixture into the zucchini halves. Instructions. … Add rice; stir well. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Bake until is beef is cooked through, about 30 minutes. In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Also cook the orzo until al … Increase heat and bring to a boil. 4. Spoon mixture into zucchini boats and top each with a drizzle of cheese. Serve sprinkled with fresh parsley. Mix all ingredients together to incorporate. Step two. Fill each zucchini shell with 2 tablespoons meat mixture. Bring to a boil. In the bottom of a 9 x 9 baking dish, drizzle about 1 tablespoon of oil. Fill the zucchini with the ground beef-rice mixture and sprinkle each with 1 tablespoon Parmesan. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Microwave, uncovered, on high for 2-3 minutes. Ad the garlic and cook for a few seconds. Simmer for 8-10 minutes. Pour tomato sauce into a deep baking dish, top with the zucchini halves and bake in a preheated oven for 10-15 minutes. zucchini (about 1/2 lb each), olive oil, chopped onion (about 1 cup), chopped garlic, lean ground beef (at least 90 percent lean), ground cumin, ground coriander, red pepper flakes, diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice), cooked rice, pine nuts , toasted in a dry skillet over a medium-high flame for 2 minutes, chopped parsley leaves, low-sodium tomato sauce, salt Add cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine. Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses. Choose a roasting pan with sides, just big enough to hold the zucchini. Stir in water and soy sauce. https://eatsmarter.com/recipes/zucchini-stuffed-with-rice-and-ground-meat Add undrained tomatoes and water. Top evenly with shredded zucchini and press lightly down. Remove cooked ground beef to mixing bowl. 1 teaspoon all-natural Montreal Steak seasoning (see notes) 1 teaspoon kosher salt and a … … Add half the shredded cheese in … Remove foil, and return to oven for about 10 … 4 softball-size 8-ball zucchini (see above comments for substitutes) 1 medium onion, diced. 1/2 a bell pepper, diced (use color of choice) 2 teaspoons olive oil. Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. Preheat the oven to 475 degrees F. Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. 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