Ingredients:

  • 4 medium zucchini (about 8 inches/20 cm long), halved lengthwise
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup/120g)
  • 2 cloves garlic, minced (about 2 teaspoons/10g)
  • 1 pound (450g) ground lamb or beef (preferably lean)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick) (1.25 ml)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1/2 cup cooked rice (about 100g), white or brown
  • 1/4 cup chopped fresh parsley (15g)
  • 1/2 cup grated Parmesan cheese (50g), divided

Instructions:

  1. Halve the zucchini lengthwise and scoop out the flesh, leaving about a 1/4-inch border. Reserve the scooped-out zucchini flesh. Sprinkle the zucchini boats with olive oil, salt, and pepper.
  2. Dice the reserved zucchini flesh. In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and sauté until fragrant. Add ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the diced zucchini flesh, oregano, basil, red pepper flakes (if using), and diced tomatoes to the skillet. Simmer until the zucchini is tender and the sauce has thickened slightly. Stir in the cooked rice, parsley, and 1/4 cup of the Parmesan cheese. Season with salt and pepper to taste.
  4. Spoon the filling evenly into the zucchini boats.
  5. Arrange the stuffed zucchini boats in the baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top. Bake in a preheated oven at 375°F (190°C) until the zucchini is tender and the filling is heated through and the cheese is golden brown, about 35-40 minutes.
  6. Let the zucchini boats cool slightly before serving.