Prep and measure out all ingredients before cooking begins. This recipe goes together quickly and you will want to have everything ready to add to the skillet when needed.
Ingredients
4 Zucchini sliced in half lengthwise. Scrape the seeds and inner pulp out.
½ tsp red pepper flakes
1 T dried basil
½ cup diced white onion
½ of a red pepper diced
3 cloves of minced garlic
1 can of tomato sauce
3 T olive oil
1 lb of 90/10 hamburger
1 ½ cups of parmesan cheese
1-2 cups of shredded mozzarella cheese
Salt and Pepper to taste
Directions
1. Prepare zucchini and place in glass casserole dish.
2. Place, uncovered, in a 325-degree oven for 10 minutes to dry out a bit. Then set aside. Increase oven temperature to 350 degrees.
3. While the zucchini are drying out, in a heavy, large skillet, (a cast iron skillet works best) sauté the onions and the red peppers in the olive oil for 2-3 minutes till ½ way cooked.
4. Add the red pepper flakes, dried basil, and minced garlic and cook for another minute till fragrant.
5. Add a pinch of salt and pepper to season.
6. Add the hamburger and continue cooking until the meat is browned and the vegetables are soft.
7. Add the tomato sauce and allow the sauce to simmer for 5-6 minutes to thicken up a bit.
8. Turn off the heat and add the parmesan cheese in 5 portions, stirring the cheese in carefully and allowing it to slowly melt between additions. Having a cast iron skillet for this step is very helpful because it retains the heat so well after the burner has been turned off.
9. Scoop thickened sauce into prepared zucchini boats. Fill to a generous level then top with mozzarella cheese.
10. Cover casserole dish with foil and place in a 350-degree oven for 15 minutes.
Optional: Remove the foil and cook for another 2-5 minutes to let the cheese brown a little.
11. Remove from the oven and let them cool for a few minutes before serving.
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