I’m on a boat! Not really, but I am on a zucchini boat kick, so that half counts, right?! We are in peak zucchini season, so if you’ve wanted to try these, now is the perfect time! They are so easy to make and quite versatile to satiate any cuisine craving. Save this one for a quick and simple weeknight dinner! Here’s the recipe for classic Italian zucchini boats…
INGREDIENTS
5 medium/large zucchini, washed and sliced lengthwise
1 lb grass-fed ground beef
1 24 oz jar marinara (I use @raoshomemade)
1/2 small white onion, finely chopped
2 Tbsp minced garlic
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp crushed dried rosemary
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1 container fresh mozzarella ciliegine or bocconcini, sliced into fourths (just enough to have 3-4 slices per boat)
Fresh basil, chopped, to taste
Dense balsamic glaze (I use @seggianofoods), to taste
HOW TO MAKE
-Preheat oven to 350.
-Spoon out the middle of each zucchini half (enough to get seeds out and create space for filling). Place on baking sheet in a single layer.
-Drizzle extra virgin olive oil over each zucchini and rub into filling space with fingers.
-Put in oven for 15 minutes.
-Brown ground beef. Add in onion, garlic, and spices.
-After 5 minutes, add in 1 cup of marinara. Stir and let simmer on low heat until zucchini is done.
-Place zucchini baking sheet on flat surface, and spoon beef filling into each zucchini half.
-Turn oven up to 375.
-Spread more marinara on top of each boat. (however much your heart desires).
-Then place mozzarella slices on top of each boat.
-Put back in oven for 15 more minutes.
-Top with fresh basil and drizzle with a dense balsamic glaze.