Hi again! It’s Tarah, from What I Gather. Today I have another recipe that you can cook with ingredients from your own square foot garden. The weather here in Indiana must be perfect for zucchini because my zucchini plant shot right up out of nowhere last week and pretty soon I am going to have to figure out what to do with all of it!
This particular recipe has an international twist with Moroccan flavors such as coriander and parsley. If you have been looking for something a little different to cook for dinner, these zucchini boats would make a great main dish, and would also pair well with a cucumber salad or Moroccan tomato soup. I hope you enjoy!
Moroccan Zucchini Boats
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
4 Medium Zucchini
1/2 tbsp olive oil
1 clove of garlic, minced
1/3 lb ground beef
1/3 cup diced white onion
1/3 cup diced tomato
1 tsp tomato paste
1 tsp paprika
1 tsp cumin
1/2 tsp coriander
1/2 tbsp parsley
Salt and pepper to taste
-Preheat oven to 350 F.
-Spray a 9”x13” baking dish with cooking spray or coat with oil.
-Cut zucchini in half lengthwise and, using a spoon, scoop out the seeds and flesh, leaving about a 1/4 inch thick shell. Set the seeds and flesh aside on a cutting board.
-Brush the zucchini shells with olive oil. Bake for 10 minutes, cut side up, in prepared baking dish. Remove from the oven and set aside.
-Heat a skillet over medium heat.
-Dice the reserved zucchini flesh and add to a bowl with the diced onions, tomato, tomato paste, minced garlic and all spices.
-Add the ground beef to the skillet and cook until it starts to brown, about 5 minutes. Add the zucchini mixture to the pan and continue to cook until meat has cooked through, stirring often, an additional 5 minutes.
-Fill each zucchini shell with about 1/3 cup of filling and return to the oven for 20 minutes.