Scale
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound 90% lean ground beef
- 1 28-ounce can crushed tomatoes
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Italian seasonings (or a mix of dried oregano, basil, rosemary and thyme)
- salt and pepper, to taste
- 2 cups cooked brown rice
- 1/2 cup grated pecorino or parmesan
- 3 medium zucchini
- 1/2 cup shredded mozzarella
Instructions
- Heat the olive oil in a large skillet. Saute the onions and garlic on medium heat until they have softened, about 10 minutes. Add the ground beef, breaking it into crumbles and cooking until the meat has browned evenly.
- Stir in the crushed tomatoes, red pepper flakes, Italian seasonings, salt and pepper, brown rice and pecorino. Cook for 15 minutes, stirring occasionally, until the mixture has thickened. Set aside to cool. (You can make this mixture ahead of time and refrigerate it for up to 7 days.)
- Preheat the oven to 375F. Line a baking sheet with tin foil.
- Halve the zucchini lengthwise, then scoop out the zucchini innards, leaving a quarter-inch buffer zone (to prevent the filling from leaking out). Spoon the rice-and-ground-beef mixture into the zucchini “boats,” then top with the shredded mozz.
- Bake for 30 minutes, rotating the baking sheet at the 15-minute point. Serve warm.
Notes
- You can make the filling up to a week in advance. Leftovers are also delicious — hence why this was the perfect “moving week” recipe.
Nutrition
- Serving Size: 4