Also cook the orzo until al … 1 teaspoon all-natural Montreal Steak seasoning (see notes) 1 teaspoon kosher salt and a … Top evenly with shredded zucchini and press lightly down. Add undrained tomatoes and water. In a medium bowl, combine the beef, onion, tomato, rice, parsley, olive oil, thyme, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses. 1/2 a bell pepper, diced (use color of choice) 2 teaspoons olive oil. https://eatsmarter.com/recipes/zucchini-stuffed-with-rice-and-ground-meat 1 pound lean ground beef. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Pack the beef mixture into the zucchini halves. Ad the garlic and cook for a few seconds. In the bottom of a 9 x 9 baking dish, drizzle about 1 tablespoon of oil. Choose a roasting pan with sides, just big enough to hold the zucchini. Bring to a boil. Add the cooked rice and press it snuggly down. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Pour tomato sauce into a deep baking dish, top with the zucchini halves and bake in a preheated oven for 10-15 minutes. Add meat and cook until it's no longer pink, 3-5 minutes. Add rice; stir well. Simmer for 8-10 minutes. Add cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine. Fill the zucchini with the ground beef-rice mixture and sprinkle each with 1 tablespoon Parmesan. Microwave, uncovered, on high for 2-3 minutes. Spoon mixture into zucchini boats and top each with a drizzle of cheese. Serve sprinkled with fresh parsley. Step two. Stir in water and soy sauce. Remove cooked ground beef to mixing bowl. Bake at 350 degrees for 30 minutes. Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Bake until is beef is cooked through, about 30 minutes. Increase heat and bring to a boil. Ingredients. 4. Preheat the oven to 475 degrees F. Combine the rice with the beef, lemon zest and juice, 1/2 cup tomato sauce, 1/4 cup parsley, the basil, pine nuts and garlic in a medium bowl. zucchini (about 1/2 lb each), olive oil, chopped onion (about 1 cup), chopped garlic, lean ground beef (at least 90 percent lean), ground cumin, ground coriander, red pepper flakes, diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice), cooked rice, pine nuts , toasted in a dry skillet over a medium-high flame for 2 minutes, chopped parsley leaves, low-sodium tomato sauce, salt While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Spoon the filling into the peppers and zucchini. In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Add half the shredded cheese in … Remove foil, and return to oven for about 10 … Instructions. … Mix all ingredients together to incorporate. Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. 4 softball-size 8-ball zucchini (see above comments for substitutes) 1 medium onion, diced. In a bowl stir together the remaining ingredients: ground beef, pepper, onion, egg, cooked rice, Parmesan, 1 tsp salt, and 1/4 tsp pepper. Fill each zucchini shell with 2 tablespoons meat mixture. … Salt, and return to oven for 10-15 minutes 4 softball-size 8-ball zucchini ( see above comments substitutes... It 's no longer pink, 3-5 minutes, garlic salt, pepper, diced, minutes., top with the mozzarella and Parmesan cheeses 2 teaspoons olive oil cooked rice and press lightly.! 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