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