Baked zucchini boats
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Zucchini, medium |
| 1 | cup | Rice,long grain cooked |
| 1 | x | Onion, yellow, chopped |
| 1 | x | Garlic clove, chopped |
| 1 | each | Egg, beaten |
| 2 | tablespoons | Olive oil |
| ½ | pounds | Ground beef, lean |
| ½ | cup | Bread crumbs |
| 2 | cups | Spaghetti sauce,canned * |
| 3 | tablespoons | Dill, fresh, chopped |
| 2 | tablespoons | Parsley, fresh, chopped |
| 2 | tablespoons | Parmesan cheese, grated |
| Date: 08-02-95 (00:00) (14) (E)Homecooki | ||
Directions
* store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, ¼ c bread crumbs and mix well.
Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN From: Sharon Stevens