I made this tasty dish for my hubbie and I on this beautiful end-of-summer evening! Inspired from the September 2013 Martha Stewart magazine.
Ground Beef Stuffed Zucchini
Extra virgin olive oil
1 large zucchini, halved lengthwise
1/2 pound extra lean, hormone-free ground beef
1/2 of a small onion, coarsely chopped
1 clove garlic, minced
1/2 cup coarse fresh bread crumbs (I used gluten free)
Juice from 1/2 lemon and some zest too
1/4 tsp coarse sea salt
1 organic egg, lightly beaten
1/4 cup grated parmesan, old cheddar, or nutritional yeast (I used nutritional yeast) for garnish
1. Preheat oven to 350 degrees. Scrape seeds and soft flesh from zucchini and save. Place zucchini, cut side up, on a baking stone and drizzle with olive oil. If you are pressed for time, throw zucchini in the oven now while you’re doing step 2 (for about 10 mins).
2. Heat oil in a large skillet over med-high. Add beef and onion and cook, breaking up beef until beef is just browned and onion is soft, about 5 mins. Add garlic and zucchini insides and cook until fragrant, one min. Remove from heat; stir in remaining ingredients. Take out zucchini from oven (after 10 mins) and divide mixture among zucchini, even until overflowing if necessary.
3. Bake until filling is firm and zucchinis are tender, another 25 mins. Garnish with cheese or nutritional yeast! Enjoy!
P.S. I overcooked our meat, and since everything bakes after, feel free to undercook the meat in the skillet.