1/2 tsp salt and fresh ground black pepper to taste
1/4 tsp crushed red pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup shaved parmesean
2 tbs Italian Style GF panko breadcrumbes
Instructions
Preheat oven to 375, measure 1 cup of marinara and set aside. Trim ends of zucchini and slice in half lengthwise. Scrape out flesh from skin and set aside leaving a thin wall to make the boats. Place the zucchini boats in a 13x9 baking dish with about 1 inch of water, cover with foil and bake in preheated oven for 20 minutes or until slightly fork tender. Remove from oven and set aside to cool slightly.
Meanwhile, add olive oil to 12 inch skillet and place over medium heat. Add pork or beef, onion, bell pepper and garlic to the skillet. Cook, stirring to break up meat as it cooks. Continue to cook until meat is thoroughly cooked and vegetables have softened. Drain all grease and return to heat.
Add chopped zucchini flesh, mushrooms, remaining marinara, parsley, Italian seasoning, salt, pepper and crushed red pepper. Stir well and bring to a simmer, reduce heat and simmer on low heat for 15 minutes.
Remove partially cooked zucchini from baking dush and pour off water. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce. Divide the filling between the zucchini boats. If you have extra marinara left spoon it into the dish. Cover the dish with foil and bake for 25 minutes. Remove dish from oven and set oven to BROIL. Remove foil and sprinkle with mozzarella, Parmesean and the panko bread crumbs. Place dish in the oven, watching closely and cook for just a couple of minutes until cheese has melted and breadcrumbs are golden brown.
Serving
Suggestions
Serve hot with garlic bread
Originally Submitted
7/24/2020
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