Delicious, very easy to prepare, and uses up a few famously prolific garden zucchini – what’s not to love about Zucchini Boats? Medium sized zucchini, 10 to 12 inches long and about 3 inches in diameter, work well for Zucchini Boats. If you happen to find a “baseball bat” sized zucchini lurking in your garden (it happens), you can use it in this recipe, just add a few minutes to the baking time.
Ingredients (Serves 4)
2 medium sized zucchini, halved lengthwise and seeds scooped out
1 pound ground beef
2 cloves garlic, minced
1 cup salsa
1 small can tomato paste
1 teaspoon chili powder
1 can black olives
1 cup shredded cheddar cheese
Directions
Step 1) Brown ground beef in a skillet. Drain fat.
Step 2) Add garlic, salsa, tomato paste, chili powder, and black olives. Stir until well combined.
Step 3) Place zucchini halves in a 9″ x 13″ baking pan (you may need to use two pans). Divide meat filling between the zucchini halves, as shown.
Step 4) Cover pan(s) with aluminum foil. Bake in a preheated 350 degree oven for 30 minutes.
Step 5) Remove pan(s) from oven, and remove aluminum foil. Sprinkle the top of each Zucchini Boat generously with shredded cheddar cheese.
Step 6) Bake Zucchini Boats, uncovered, for an additional 15 minutes.
Step 7) Remove from oven and let rest for 5 minutes before serving.
Crowded Earth Kitchen 