Zucchini Boats
Serves 6
Ingredients
You can add or subtract veggies to the mixture, swap the flavour from smoked, to chilli or Italian, whichever you prefer.
You will need:
Boats
3 medium-large zucchinis (not giant)
Filling:
2 Tbs olive oil
600g lean beef mince
2 medium onions, diced
2 sticks of celery, diced
4-5 garlic cloves, squashed and chopped/minced
Button mushrooms, about 10, sliced
400g can crushed tomatoes + as much of the empty can filled with water as needed to give you a thick mixture, you don’t want it too runny.
3 Tbs tomato paste, or more to taste
1 dsp smoked paprika, or more to taste
Salt and pepper
Topping
2/3 cup grated tasty cheese
Method
Halve the zucchinis horizontally, then scoop out the seeds, so that you are left with a ‘boat’. Place them in a greased oven proof dish.
Heat the olive oil and brown the mince in a large pan for a few minutes, then add the smoked paprika, onion, garlic and celery and cook for a few more minutes until the veggies have softened. Add the rest of the filling ingredients, bring to a gentle boil, then reduce the heat, cover and simmer for about 25 minutes. Check seasoning.
Spoon the filling evenly over the ‘boats’, top with grated cheese and bake at 180 degrees C until the cheese is melted and browned, about 40 minutes. You want the zucchinis to be tender, but not mush.
Serve with salad or extra veggies on the side.
