Stuffed Zucchini For Dinner | jovina cooks


2 servings


1 medium zucchini (about 9-10 oz}
Kosher salt

For the filling:
1 tablespoon extra-virgin olive oil
4 ounces lean floor beef
2 tablespoons minced onion
Freshly floor black pepper
1/4 cup finely chopped peeled and seeded tomatoes
1 teaspoon minced garlic
1 tablespoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 tablespoons positive dry bread crumbs
1/4 cup finely grated Parmesan


Lay the zucchini down on a flat work floor and, utilizing a pointy knife, minimize the zucchini in half lengthwise. Utilizing a small melon baller or paring knife, take away the inside flesh from the zucchini to kind a small boat form, leaving a skinny shell on the perimeters and backside,.

Minimize the trimmings into 1/4-inch cube and reserve. Calmly salt the within of every zucchini and put aside, minimize sides down, on paper towels to empty whilst you put together the filling.

For the filling:
In a small skillet, warmth 1 tablespoon of the olive oil and, when sizzling, add the meat and saute till brown, utilizing a spoon to interrupt it into small items, about 6 minutes.

Add the onion and cook dinner till tender, 3 to 4 minutes. Add the chopped zucchini and season frivolously with salt and pepper and cook dinner, stirring, till squash is tender and frivolously caramelized about 3 minutes. Add the tomatoes and garlic and cook dinner, stirring, for two minutes. Add the basil, thyme, and bread crumbs. Season, to style, with extra salt and pepper, if obligatory, and put aside to chill.

Preheat the oven to 350 levels F and frivolously grease a baking dish with cooking spray.

Pat the insides of the zucchini with paper towels. Spoon the largely cooled filling into the zucchini. Sprinkle with the cheese. Bake for half-hour, or till golden brown and crispy on prime.
Serve with a easy pasta, equivalent to Linguini Pesto Sauce

Linguini with Pesto Sauce

2-3 servings


2 cups washed basil leaves
1/4 cup pignoli nuts
2 garlic cloves, peeled
1/2 teaspoon salt
½ teaspoon black pepper
1/3 cup further virgin olive oil

1/2 lb linguini
Pesto sauce
1/2 cup grated Parmesan cheese
Freshly floor black pepper


For the pesto sauce
Place the nuts, garlic, salt, and pepper in a processor bowl. Course of till the nuts and garlic are chopped. Add the basil leaves and course of for a minute or two. Within the opening spout on the prime, pour the olive oil as you course of. Preserve processing till the combination is clean.

Cook dinner the pasta al dente based on the package deal instructions. Reserve ½ cup of the pasta cooking water. Drain the pasta in a colander.
In the identical pot add the pesto, cooking water, and Parmesan cheese. Heat over low warmth after which add the cooked linguine. Cook dinner for a minute or two. Pour right into a serving bowl and prime with freshly floor black pepper.


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