- Average
- Average budget
Ingredients
- 4 Zucchini
- 1 lb Grd Beef or Italian Sausage
- 2 Small or 1 Lg Onion
- 4 Cloves Garlic, Minced
- 1 tsp dry basil
- 2 tsp ground cumin
- 10 Cherry Tomatoes, Finely
- Chopped
- 2 Eggs
- 3 Tbsp Breadcrumbs
- 7oz Shredded Yellow Cheese
- 5oz Shredded Parmesan
- Cheese
- Salt & Pepper
- TOMATO SAUCE:
- 1 14.5oz can whole peeled
- Tomatoes
- 1-2 Tbsp Balsamic Vinegar
- 2 Cloves of Garlic
- Minced Salt & Pepper
- Pinch of Sugar
Preparation
Step 1
Half each zucchini and scoop out the flesh of each one. Chop up the flesh into smaller bits.
Step 2
Fry minced meat in neutral oil at medium to high heat until most water has evaporated. Add chopped onions & fry until transluscent. Add chopped tomatoes & zucchini flesh to the pan & let water evaporate. Add spices & garlic to the pan & season to your liking. Remove the filing & transfer to two bowls to cool off slightly (20 minutes or so).
Step 3
In a clean bowl, mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the tomatoes a bit. Add grated cheddar & parmesan cheese & eggs to the filing. Mix well.
Step 4
Add the tomato sauce to a rectangular lasagna dish & place zucchini boats on top. Fill each boat with the filling and top with more cheese for garnish. Cook in the oven for 40 minutes at 390 degrees. Let the zucchini boats cool off slightly (15 minutes or so) before serving with tomato sauce.