Ingredients
6
6 servings
- •3 medium zucchini
- •2 tablespoons olive oil
- •1 pound ground beef
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon chopped fresh thyme
- •2 cloves garlic, minced
- •salt and ground black pepper to taste
- •1 medium onion, finely chopped
- •1 large carrot, grated
- •1 (3.5 fluid ounce) wine glass red wine
- •1 tablespoon Worcestershire sauce
- •0.5 cup beef stock
- •0.5 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with foil. Fill a large bowl with ice and cold water.
- Cut zucchini in half lengthwise. Scoop out the interior flesh with a spoon. Chop and reserve about 3/4 of the flesh for the stuffing.
- Bring a large pot of lightly salted water to a boil. Add zucchini halves and cook for 4 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add ground beef; cook and stir until browned and broken into very small pieces, 5 to 7 minutes. Add rosemary, thyme, garlic, salt, and pepper; stir some more. Quickly add reserved chopped zucchini flesh, onion, and carrot; cook and stir for 2 to 3 minutes. Pour in red wine and Worcestershire; cook for 1 to 2 minutes. Add beef stock and cook for 3 minutes. Simmer until mixture reduces, about 10 more minutes.
- Place zucchini halves into the prepared baking dish. Fill each with an even amount of beef mixture, then sprinkle with mozzarella cheese.
- Bake in the preheated oven until cheese is browned and bubbly, about 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 316
- Carbohydrate: 8g
- Fat: 20g
- Fiber: 2g
- Protein: 24g
- Sugar: 4g
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