Stuffed Zucchini with Ground Beef and Tomatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 medium zucchinis
1 pound ground beef (preferably lean)
1 cup diced tomatoes (fresh or canned, no added sugar)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese (optional)
Olive oil for cooking 
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating boats for the filling. Set the scooped-out flesh aside for later use.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add the ground beef to the skillet, cooking until browned and cooked through, breaking it apart with a spatula. Drain excess fat if necessary.
Stir in the diced tomatoes, reserved zucchini flesh, oregano, basil, salt, and pepper. Cook for another five minutes, allowing the flavors to meld and the mixture to thicken slightly.
Spoon the beef mixture into the hollowed-out zucchinis, pressing down gently to fill each boat.
Place the stuffed zucchinis in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each zucchini.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the zucchinis are tender.
Remove from the oven and let cool slightly before serving. Enjoy your healthy stuffed zucchinis!
