Cheesy Beef - Stuffed Zucchini
4 medium zucchini (6 to 8 inches each), stem ends removed salt and pepper
4 tablespoon olive oil
1 onion, chopped fine
¼ pound 85% lean ground beef
4 garlic cloves, minced
¼ cup panko (Japanese – Style bread crumbs)
¼ cup chopped fresh basil
1 cup shredded provolone cheese
½ cup grated parmesan cheese
1 (28 – ounce) can diced tomatoes
- Adjust oven rack to upper middle position, preheat the oven to 425 degrees, and place rimmed baking sheet on the rack. Halve the zucchini lengthwise. With a small spoon, scoop out seeds and most of the zucchini flesh walls are ¼ inch thick. Season cut side of zucchini with salt and pepper and brush with 2 tablespoons oil. September zucchini halves cut side down on a baking sheet and broil until slightly warm and softened edges begin to brown, about 8 minutes. Transfer zucchini, cut up, to a 9 by 13 - inch baking pan.
- Heat a tablespoon of extra oil in a large nonstick skillet over medium - high heat until bright. Add onion and cook until soft, about 3 minutes. Add beef and cook until no longer pink, about 4 minutes. Add 3 cloves of garlic and cook until fragrant, about 30 seconds. fire, add ½ cup bread crumbs, 2 tablespoons basil and provolone. Season with salt and pepper.
- Zucchini things halved with the meat mixture. Mix bread crumbs with remaining Parmesan cheese. Sprinkle bread crumbs on top. Bake until filling is golden zucchini, about 8 minutes.
- Meanwhile, heat the remaining oil in a frying pan until it shone empty. Add the remaining garlic and cook until fragrant. Add tomatoes and cook until thickened, about 8 minutes. Add remaining basil and season with salt and pepper. Serve with zucchini.