2 servings

Ingredients

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

For the filling:
1 tablespoon extra-virgin olive oil
4 ounces lean ground beef
2 tablespoons minced onion
Freshly ground 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 fine dry bread crumbs
1/4 cup finely grated Parmesan

Directions

Lay the zucchini down on a flat work surface and, using a sharp knife, cut the zucchini in half lengthwise. Using a small melon baller or paring knife, remove the inner flesh from the zucchini to form a small boat shape, leaving a thin shell on the sides and bottom,.

Cut the trimmings into 1/4-inch dice and reserve. Lightly salt the inside of each zucchini and set aside, cut sides down, on paper towels to drain while you prepare the filling.

For the filling:
In a small skillet, heat 1 tablespoon of the olive oil and, when hot, add the beef and saute until brown, using a spoon to break it into small pieces, about 6 minutes.

Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and season lightly with salt and pepper and cook, stirring, until squash is soft and lightly caramelized about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 2 minutes. Add the basil, thyme, and bread crumbs. Season, to taste, with additional salt and pepper, if necessary, and set aside to cool.

Preheat the oven to 350 degrees F and lightly grease a baking dish with cooking spray.

Pat the insides of the zucchini with paper towels. Spoon the mostly cooled filling into the zucchini. Sprinkle with the cheese. Bake for 30 minutes, or until golden brown and crispy on top.
Serve with a simple pasta, such as Linguini Pesto Sauce

Linguini with Pesto Sauce

2-3 servings

Ingredients

Sauce
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 extra virgin olive oil

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

Directions

For the pesto sauce
Place the nuts, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped. Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process. Keep processing until the mixture is smooth.

Cook the pasta al dente according to the package directions. Reserve ½ cup of the pasta cooking water. Drain the pasta in a colander.
In the same pot add the pesto, cooking water, and Parmesan cheese. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Pour into a serving bowl and top with freshly ground black pepper.


Posted by in Basil pesto, Beef, Cheese, Healthy Italian Cooking, onion, Pasta, Sauces, tomatoes, zucchini