Ingredients
2 zucchinis
400 g lean ground beef (5% fat)
200 g basmati rice
1 onion
1 garlic clove
200 g tomato sauce (coulis)
30 g Parmesan cheese
2 tbsp olive oil
2 sprigs thyme
8 basil leaves
4 sprigs parsley
1 pinch of salt
1 pinch of pepper
Instructions
- Preheat oven to 200°C (400°F). Wash zucchinis, cut in half lengthwise, and scoop out the flesh. Set flesh aside.
- Peel and chop onion; mince garlic.
- Heat olive oil in a pan and sauté zucchini flesh, onion, and garlic.
- Add ground beef and cook until browned. Season with thyme, chopped basil, salt, and pepper.
- Fill zucchini halves with stuffing and place in an ovenproof dish. Pour tomato sauce over zucchinis.
- Bake for 40 minutes.
- Sprinkle Parmesan on top a few minutes before the end of cooking and broil until golden.
- Meanwhile, cook basmati rice in boiling water for 8–10 minutes.
- Serve stuffed zucchinis with rice and garnish with fresh parsley.
Notes
- Substitute ground beef with turkey, chicken, or fish for a lighter option.
- Make vegetarian by stuffing with rice, quinoa, chickpeas, or mixed vegetables.
- Round zucchinis offer a fun presentation.
- Try different cheeses like mozzarella, feta, or ricotta.
- Add nuts for extra crunch.
- Store leftovers in fridge up to 3 days; freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 65 mg
