Beef-stuffed zucchini
4
Points®
Total Time
44 min
Prep
14 min
Cook
30 min
Serves
4
Difficulty
Easy
If you've never been a summer squash fan, one bite of this savory main course and you're destined to become a courgette convert. Humble ground beef gets gussied up with nutty Parmesan cheese, herbs, seasoned breadcrumbs and a drizzle of robust red wine for flavor and moisture. Red pepper flakes add a welcome hit of spice. Just add a chopped tomato salad to these meatloaf-stuffed zucchini-boats and you’ve got a wonderfully filling meal. Try this with ground turkey for a change of pace.
Ingredients
Cooking spray
1 spray(s)
Uncooked zucchini
4 medium, cut in half lengthwise
Egg
1 large egg(s), beaten
Table salt
½ tsp, divided
Red pepper flakes
¼ tsp
Seasoned breadcrumbs
2 Tbsp, divided
Grated Parmesan cheese
2 Tbsp, divided
Fresh parsley
1 Tbsp, Italian, minced
Uncooked lean ground beef
6 oz
Olive oil
1 tsp
Table wine
½ fl oz, red variety
Lemon
¼ item(s), large, cut into wedges for garnish