{"id":242,"date":"2020-07-26T12:33:59","date_gmt":"2020-07-26T18:33:59","guid":{"rendered":"https:\/\/thestillwells.ca\/?p=242"},"modified":"2020-11-02T16:07:10","modified_gmt":"2020-11-02T22:07:10","slug":"zucchini-boats","status":"publish","type":"post","link":"https:\/\/thestillwells.ca\/?p=242","title":{"rendered":"Zucchini Boats"},"content":{"rendered":"
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>

Zucchini Boats<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

35<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 medium zucchini (about 8 inches)<\/span><\/p><\/li>

  • <\/span>

    3\/4 pound ground beef<\/span><\/p><\/li>

  • <\/span>

    1 small onion, chopped<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chopped fresh mushrooms<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chopped red pepper<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup chopped green pepper<\/span><\/p><\/li>

  • <\/span>

    1 cup shredded cheddar cheese, divided<\/span><\/p><\/li>

  • <\/span>

    2 tablespoons ketchup<\/span><\/p><\/li>

  • <\/span>

    salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Trim the ends off the zucchini. Cut zucchini in half lengthwise and scoop out pulp. (Leave enough that the shells are approx. 1\/2″ thick when done scooping.)<\/li>
    • In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from heat. Add 1\/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a
      9″ x 13″ baking dish. Sprinkle with remaining cheese.<\/li>
    • Bake uncovered at 350 F until zucchini is tender- about 25-30 minutes.<\/li><\/ul><\/div>