Stuffed Zucchini With Ground Beef And Rice

By á-48052

Ingredients

• 1 1/2 cups cooked brown rice
• 2 teaspoons olive oil, plus 1 tablespoon
• 3/4 pound ground sirloin
• 1 cup finely chopped onions
• 1 1/2 cups finely chopped red bell peppers
• 1/2 teaspoon dried marjoram leaves, plus 2 teaspoons
• salt and pepper to taste
• 5 large garlic cloves, minced
• 4 medium zucchini, about 1-1/2 pounds total
• 2 cups unseasoned tomato sauce, divided
• 1 teaspoon dried thyme leaves
• 1/2 cup grated paremsan cheese, divided
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried

Preparation

Step 1

Heat 2 tablespoons of the olive oil in a 10-inch, preferably nonstick, skillet over medium-high heat. Add the ground beef and saute until lightly browned, about 3 minutes, breaking apart as browning. Add the onions, red peppers, 1/2 teaspoon marjoram, salt and pepper. Saute until the vegetables are tender, about 5 minutes. Add the garlic and saute another minute. Remove from heat.

Meanwhile, rinse and dry the zucchini. Remove the stem end and cut in half, end-to-end. Using a spoon or a melon baller, remove some of the inside flesh to form a boat, leaving about 1/4-inch of flesh on all sides.

Preheat oven to 400. Lightly oil the bottom of a 13x9 baking dish with the remaining tablespoon of olive oil. To finish the stuffing, place the cooked rice and ground beef mixture in a medium bowl. Add 1/2 cup of the tomato sauce, 2 teaspoons of the marjoram, thyme, salt, pepper, and 1/4 cup parmesan cheese. Stir well to combing. Taste for seasoning.

To assemble, spread 1/2 cup of the remaining tomato sauce in the bottom of the baking dish. Place the zucchini halves in the dish, skin-side down. Divide the stuffing mixture among the zucchini halves, pressing down slightly to form mounds. Spoon the remaining 1 cup of tomato sauce over all. Sprinkle with additional salt, pepper, parsley and remaining 1/4 cup of parmesan cheese. Bake until zucchini is tender, hot and bubbly, about 1 hour. Let set about 10 minutes, then serve.