< Skillet < Contents

baked stuffed zucchini

A deliciously easy main course featuring this garden-fresh favorite! Looking for something new to do with all of that zucchini? Here you go! Need more convincing? This summer squash is high in water and fiber, and contains antioxidants with anti-inflammatory properties.

Yield 4 servings • Prep Time 10 minutes • Cook Time 40 minutes

2 large (or 4 small) zucchini

2 tbsp olive oil, divided

1 tsp kosher salt, divided

Freshly ground black pepper

1 lb lean ground beef

1 clove garlic, minced

½ onion, chopped

1 bell pepper, chopped

2 cups chopped kale

¾ cup marinara sauce

1 cup shredded part-skim mozzarella

1. Preheat the oven to 350°F. Cut the zucchini in half lengthwise. Using a spoon, scoop out the seeded flesh (you can also use a melon baller) and set aside.

2. Place the zucchini shells on a sheet pan, cut-side up. Drizzle with 1 tablespoon olive oil and season with ½ tsp salt and pepper. (If the zucchini tips over, gently cut away a thin slice from the bottom to help it lie flat.) Set aside.

3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ground beef, season with ½ tsp salt and pepper, and cook for 5 minutes or until browned. Add the reserved zucchini flesh along with the garlic, onion, and bell pepper. Sauté for 2 to 3 minutes. Add the kale and marinara sauce and cook for 5 to 7 minutes more or until veggies are tender.

4. Fill the zucchini with the meat mixture and top with mozzarella. Bake for 20 to 25 minutes, until the cheese is bubbly and zucchini is tender.

TIP If the cheese begins to brown before the zucchini is cooked, cover loosely with aluminum foil and continue to bake.

VARIATION Make with lean ground turkey or for a vegetarian version, cooked lentils.

NUTRITION PER SERVING

Calories 392 • Total Fat 24g • Saturated Fat 8g • Cholesterol 90mg • Sodium 373mg • Total Carbohydrate 14g • Dietary Fiber 3g • Sugars 7g • Protein 31g