Ingredients
4
4 servings
- •1 drizzle olive oil
- •1 extra large zucchini, quartered lengthwise, seeds scooped out
- •salt and ground black pepper to taste
- •2 pounds ground beef
- •1 onion, chopped
- •5 cloves garlic, minced
- •3 tablespoons dried basil
- •3 tablespoons dried oregano
- •4 teaspoons garlic salt
- •1 (6 ounce) can tomato paste
- •1 cup water
- •0.25 cup chopped fresh basil, or to taste
- •1 cup shredded mozzarella cheese, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
- Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
- While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
- Combine tomato paste with water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
- Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 617
- Carbohydrate: 25g
- Fat: 35g
- Fiber: 7g
- Protein: 52g
- Sugar: 11g
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