Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. https://eatsmarter.com/recipes/zucchini-stuffed-with-rice-and-ground-meat Remove foil, and return to oven for about 10 … 1 pound lean ground beef. Remove cooked ground beef to mixing bowl. 1 teaspoon all-natural Montreal Steak seasoning (see notes) 1 teaspoon kosher salt and a … 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 Serve sprinkled with fresh parsley. Add the cooked rice and press it snuggly down. 4 softball-size 8-ball zucchini (see above comments for substitutes) 1 medium onion, diced. 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. Fill each zucchini shell with 2 tablespoons meat mixture. Top evenly with shredded zucchini and press lightly down. Bake at 350 degrees for 30 minutes. Mix all ingredients together to incorporate. … 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. Bring to a boil. Pack the beef mixture into the zucchini halves. … Add rice; stir well. In a large skillet, cook beef, onion and garlic over medium heat for 4-5 minutes or until meat is no longer pink; drain. Bake until is beef is cooked through, about 30 minutes. Add undrained tomatoes and water. Place zucchinis in a small, shallow casserole dish and cover with aluminum foil. Ingredients. Step two. Add meat and cook until it's no longer pink, 3-5 minutes. Spoon the filling into the peppers and zucchini. Add cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine. In a bowl stir together the remaining ingredients: ground beef, pepper, onion, egg, cooked rice, Parmesan, 1 tsp salt, and 1/4 tsp pepper. 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. In the bottom of a 9 x 9 baking dish, drizzle about 1 tablespoon of oil. Add half the shredded cheese in … Microwave, uncovered, on high for 2-3 minutes. Choose a roasting pan with sides, just big enough to hold the zucchini. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. 4. Stir in water and soy sauce. 1/2 a bell pepper, diced (use color of choice) 2 teaspoons olive oil. 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