Zucchini Boat Meat Filling
These zucchini boats are packed with flavor and you also can batch cook the filling and freeze it for later.
Ingredients
- 1-2 T oil
- 1 onion, diced
- 1 zucchini, finely diced
- 2 lbs ground beef
- 2 bell peppers, diced
- 2 T tomato paste
- 1 T Worcestershire sauce
- 2 14 oz cans diced tomatoes with liquid
- 1 can red lentils
- Italian Seasoning, to taste
- Salt and pepper, to taste
- Garlic Powder, to taste
- Mozzarella cheese, for serving
- Zucchini as needed for zucchini boats
Instructions
- Heat the oil in a large skillet or sauté pan over medium heat.
- Add the diced onion and zucchini. Cook until softened and most of the moisture has cooked away. If the pan becomes dry, add 1–2 tablespoons of water.
- Add the ground beef. Season with salt, black pepper, and garlic powder. Cook until the beef is browned, then drain or spoon off any excess grease.
- Stir in the tomato paste and Worcestershire sauce. Cook for about 1 minute.
- Add the diced tomatoes with their liquid, the drained lentils, and the diced bell peppers.
- Add Italian seasoning. Simmer until everything is heated through and the filling has thickened slightly. Taste and adjust the seasonings as needed.
To Make Zucchini Boats
- Cut zucchini in half lengthwise and scoop out the centers. Season with oil, salt, and pepper, then bake until partially tender.
- Fill each zucchini half with the warmed meat filling. Top with mozzarella cheese and return to the oven until the zucchini is tender and the cheese is melted.