shadowsong26 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shadowsong26) wrote2013-08-02 08:47 pm
shadowsong26) wrote2013-08-02 08:47 pm
Entry tags:
Stuffed Zucchini Boats
So, once a week, I make dinner for my housemates. I decided (after I'd made it, so I couldn't get pictures) to start writing it up last week. Tonight was stuffed zucchini boats.
The zucchini boats were modified from this recipe. Zucchini instead of peppers, and I cut some stuff out of the filling and added beef.
First, I cut the zucchini in half and gutted them. Well, technically, I started rice cooking first, but that doesn't make for pretty pictures, so I didn't get one.
Gutted zucchini
Zucchini guts
The halves were then wrapped in foil and baked at 350 for about fifteen minutes, while I started chopping garlic, yellow squash, tarragon, the aforementioned guts, rosemary, and thyme. Herbs were all fresh.
All laid out here on my cutting board.
After that, I got a pan on the table, poured vegetable oil--enough to cover the bottom--and added the minced garlic, and a pound of ground beef. I browned the beef, then added all the veggies, rice, a can of tomato paste, and a can of diced tomatoes. I stirred that around for a while, until the tomatoes were well mixed in. I then took it off the heat, mixed in the herbs and about half a bag of baby spinach.
Like so.
I spooned most of this mixture into the zucchini boats--it didn't all fit--then poured tomato sauce around it. Some of the people I'm cooking for cannot have dairy, so half of the boats got mozarella on top and half didn't, with foil making sure cheese didn't melt on the dairy-free ones. These were then baked for another fifteen minutes.
Voila!
I tried to swirl tomato sauce pretty on the plates, but it didn't work very well. The final product, as follows:
With cheese
And without!
The zucchini boats were modified from this recipe. Zucchini instead of peppers, and I cut some stuff out of the filling and added beef.
First, I cut the zucchini in half and gutted them. Well, technically, I started rice cooking first, but that doesn't make for pretty pictures, so I didn't get one.
Gutted zucchini
Zucchini guts
The halves were then wrapped in foil and baked at 350 for about fifteen minutes, while I started chopping garlic, yellow squash, tarragon, the aforementioned guts, rosemary, and thyme. Herbs were all fresh.
All laid out here on my cutting board.
After that, I got a pan on the table, poured vegetable oil--enough to cover the bottom--and added the minced garlic, and a pound of ground beef. I browned the beef, then added all the veggies, rice, a can of tomato paste, and a can of diced tomatoes. I stirred that around for a while, until the tomatoes were well mixed in. I then took it off the heat, mixed in the herbs and about half a bag of baby spinach.
Like so.
I spooned most of this mixture into the zucchini boats--it didn't all fit--then poured tomato sauce around it. Some of the people I'm cooking for cannot have dairy, so half of the boats got mozarella on top and half didn't, with foil making sure cheese didn't melt on the dairy-free ones. These were then baked for another fifteen minutes.
Voila!
I tried to swirl tomato sauce pretty on the plates, but it didn't work very well. The final product, as follows:
With cheese
And without!