Serve sprinkled with fresh parsley. Ad the garlic and cook for a few seconds. 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 Add meat and cook until it's no longer pink, 3-5 minutes. Add rice; stir well. 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. Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. Ingredients. … Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Remove foil, and return to oven for about 10 … https://eatsmarter.com/recipes/zucchini-stuffed-with-rice-and-ground-meat Bake until is beef is cooked through, about 30 minutes. Bring to a boil. Increase heat and bring to a boil. Also cook the orzo until al … Mix all ingredients together to incorporate. … 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 the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Fill the zucchini with the ground beef-rice mixture and sprinkle each with 1 tablespoon Parmesan. Add half the shredded cheese in … Stir in water and soy sauce. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Step two. Pack the beef mixture into the zucchini halves. Instructions. Remove cooked ground beef to mixing bowl. Add undrained tomatoes and water. Simmer for 8-10 minutes. 1 teaspoon all-natural Montreal Steak seasoning (see notes) 1 teaspoon kosher salt and a … Choose a roasting pan with sides, just big enough to hold the zucchini. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Top evenly with shredded zucchini and press lightly down. Spoon mixture into zucchini boats and top each with a drizzle of cheese. 4. 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. 4 softball-size 8-ball zucchini (see above comments for substitutes) 1 medium onion, diced. Microwave, uncovered, on high for 2-3 minutes. Bake at 350 degrees for 30 minutes. Spoon the filling into the peppers and zucchini. Add the cooked rice and press it snuggly down. Pour tomato sauce into a deep baking dish, top with the zucchini halves and bake in a preheated oven for 10-15 minutes. Fill each zucchini shell with 2 tablespoons meat mixture. 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