A delightful twist on stuffed zucchini, featuring a savory filling and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the zucchinis in half lengthwise and scoop out the centers to create hollow boats.
Save the scooped-out zucchini flesh for the filling.
Chop the reserved zucchini flesh, onion, and mushrooms.
Uniformly chopped vegetables ensure even cooking.
Cook the ground beef and pork in a skillet until browned.
Drain excess fat for a leaner filling.
Sauté the chopped vegetables in the same skillet until softened.
Use the same skillet to retain flavors.
Mix the cooked meat, sautéed vegetables, spinach, diced tomatoes, bread crumbs, parmesan cheese, egg, garlic, and red pepper flakes in a bowl.
Ensure the mixture is well combined for even flavor.
Fill each zucchini boat with the prepared mixture and place them in a baking dish.
Pack the filling tightly for a hearty dish.
Sprinkle shredded mozzarella cheese over the stuffed zucchinis.
Cover the filling completely for a cheesy crust.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes.
Removing the foil allows the cheese to brown.
Serve the stuffed zucchini boats warm, garnished with fresh herbs if desired.
Pair with a side salad for a complete meal.
Continua nella nostra app per un'esperienza migliore
