Preheat oven to 400 degrees.
Wash and cut zucchini in half lengthwise.
Scoop out seeds leaving at least a 1/4 inch thick shell.
In a frying pan over medium heat brown the ground beef.
Drain off fat and add the onion and garlic, cooking for 3 minutes.
Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
Ingredients:
6 medium zucchini
1 lb lean ground beef
1 medium onions
2 cloves garlic
1 (1 lb) can diced tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
1 teaspoon salt
1 tablespoon herbes de provence
1/4 teaspoon pepper
2 cups monterey jack cheese
Steps/Methods:
Preheat oven to 400 degrees.
Wash and cut zucchini in half lengthwise.
Scoop out seeds leaving at least a 1/4 inch thick shell.
In a frying pan over medium heat brown the ground beef.
Drain off fat and add the onion and garlic, cooking for 3 minutes.
Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
