- 4 medium zucchini about 8 inches long
- 3/4 pound ground beef
- 1/2 small red onion chopped
- 6 button mushrooms chopped
- 1/4 cup red bell pepper chopped
- 1 cup shredded cheddar cheese divided
- ¼ tsp garlic powder
- Salt and pepper to taste
Preheat the oven to 375°.
Trim the ends off zucchini. Cut zucchini in half lengthwise. Scoop out the center, leaving 1/2-in around the edges. Reserve the insides for another dish, or chop it into small pieces to add to the filling.
Place the zucchini boats in a greased 9” x 13” baking dish. Bake them in the oven for 5 minutes.
Meanwhile, in a skillet, cook the beef, zucchini pulp, onion, mushrooms and peppers over medium heat until the meat is browned. Remove from the heat. Add 1/2 cup cheese, garlic powder, salt and pepper. Stir to combine.
Remove the zucchini from the oven. Spoon the filling into the zucchini shells, pressing it down to compact. Sprinkle with the remaining cheese. Bake, uncovered, on 375°F for 10-15 minutes.
Calories: 379kcal | Carbohydrates: 9g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 251mg | Potassium: 904mg | Fiber: 3g | Sugar: 7g | Vitamin A: 967IU | Vitamin C: 49mg | Calcium: 254mg | Iron: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.