Beef Stuffed zucchini
15 mins active prep time, 4 servings
Zucchini can be a delicious centerpiece of a meal, and when served with a side salad, is the ideal way to boost your veggie intake for the day. This dish is simple to prepare and
quick to bake. For a vegetarian option, take out the beef and replace with eggplant or mushroom.
Ingredients (included in delivery)
- 500g beef mince
- 1 red onion, finely chopped
- ¼ cup grated parmesan
- 2 tbsp fresh parsley, finely chopped
- 2 cloves of garlic, crushed
- 4 zucchini, halved lengthways
- 1 cup passata
- ¾ cup grated mozzarella
- 100g rocket leaves
- 1 cup couscous
Ingredients (pantry items)
- ¼ cup breadcrumbs
- 1 egg
What you'll need
1 egg, breadcrumbs
1. Heat oven
Preheat oven to 200°C.
2. Prepare the filling
Combine the beef mince, red onion, grated parmesan, breadcrumbs, chopped parsley, egg and crushed garlic together in a bowl.
3. Prepare the zucchini
Use a spoon to scrape the zucchini middle out of each half, leaving a 5mm thick shell. Stuff each zucchini shell with mince mixture.
Place in a baking dish. Top with passata and grated mozzarella. Bake for approximately 30 minutes, or until mince is cooked through and the cheese is golden.
5. Cook couscous
Meanwhile place couscous in a bowl and cover with the same amount of boiling water. Cover to allow water to absorb. Fluff with a fork to separate grains.
6. Prepare the salad
Serve stuffed zucchini and couscous with a side of rocket leaves.Dress the rocket leaves in your favourite dressing and top with toasted pine nuts (optional).