Stuffed Zucchini for Dinner | Jovina is cooking

2 servings


1 medium zucchini (about 9-10 ounces)
Kosher salt

For the filling:
1 tablespoon extra virgin olive oil
4 ounces lean ground beef
2 tablespoons chopped 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 breadcrumbs
1/4 cup finely grated Parmesan


Place the zucchini on a flat work surface and use a sharp knife to cut the zucchini in half lengthwise. Using a small melon baller or paring knife, remove the inner flesh of the zucchini to form a small boat shape, leaving a thin skin on the sides and bottom.

Cut ingredients into 1/4-inch cubes and reserve. Lightly salt the inside of each zucchini and place cut-side down on kitchen paper to drain while you prepare the filling.

For the filling:
In a small skillet, heat 1 tablespoon olive oil and, when hot, add the beef and sear until brown, breaking into small pieces with a spoon, about 6 minutes.

Add the onion and cook until soft, 3 to 4 minutes. Add the chopped zucchini and lightly season with salt and pepper and cook, stirring, until the squash is soft and lightly caramelized, about 3 minutes. Add the tomatoes and garlic and sauté, stirring, for 2 minutes. Add basil, thyme and breadcrumbs. Season to taste with additional salt and pepper and allow to cool.

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

Pat the inside of the zucchini dry with paper towels. Place most of the cooled stuffing into the zucchini. Sprinkle with the cheese. Bake for 30 minutes or until golden and crispy on top.
Serve with a simple pasta like linguini pesto sauce

Linguini with pesto sauce

2-3 servings


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

1/2 pound linguine
pesto sauce
1/2 cup grated parmesan cheese
Freshly ground black pepper


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

Cook the noodles al dente according to package directions. Reserve ½ cup pasta cooking water. Drain noodles in a colander.
In the same saucepan, add pesto, cooking water, and parmesan. Warm over low heat and then add the cooked linguine. Cook for a minute or two. Transfer to a serving bowl and garnish with freshly ground black pepper.

Posted by Jovina Coughlin in Basil Pesto, Beef, Cheese, Healthy Italian Cooking, Onion, Pasta, Sauces, Tomatoes, Zucchini

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