nogogo Recipe of the Week: Cheesy Beef-Stuffed Zucchini
|CHEESY BEEF-STUFFED ZUCCHINI|
4 Tablespoons Olive Oil
3/4 Pound Ground Beef
4 Garlic Cloves
3/4 Cup Bread Crumbs
1/4 Cup Fresh Basil
1/2 Cup Grated Parmesan Cheese
1 Cup Shredded Cheddar Cheese
1 Can Diced Tomatoes
1. Adjust oven rack to upper middle position, heat oven to 425 degrees, and place rimmed baking sheet on rack. Halve zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with 2 tablespoons oil. Set zucchini halves cut side down on hot baking sheet and roast until slightly softened and edges are beginning to brown, about 8 minutes. Transfer zucchini, cut side up, to a 9 by 13-inch baking dish.
2. Heat additional tablespoon oil in large nonstick skillet over medium-high heat until just shimmering. Add onion and cook until softened, about 3 minutes. Add beef and cook until no longerpink, about 4 minutes. Add 3 cloves garlic and cook until fragrant, about 30 seconds. Off heat, stir in 1/2 cup bread crumbs, 2 tablespoons basil. Season with salt and pepper.
3. Stuff zucchini halves with beef mixture. Toss remaining bread crumbs with parmesan cheese. Sprinkle bread crumb mixture on top. Bake zucchini until topping is golden, about 8 minutes.
4. Meanwhile, heat remaining oil in empty skillet until shimmering. Add remaining garlic and cook until fragrant. Add tomatoes and cook until thickened, about 8 minutes. Stir in remaining basil and season with salt and pepper. Serve with zucchini.