BEEFY LASAGNA RECIPE RECIPES

Name: Garden-Stuffed Zucchini Boats
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 3 servings.
Cuisine: Europe, Italian
Ingredients: 3 medium zucchini; 3/4 pound ground beef; 3/4 cup chopped onion; 1/2 cup chopped green pepper; 2 garlic cloves, minced; 1-1/2 cups water, divided; 3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices); 1/2 cup chopped roasted sweet red peppers; 1/3 cup chopped fresh mushrooms; 1/4 cup uncooked ditalini or other small pasta; 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme; 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese; 1 cup shredded Italian cheese blend, divided; Pasta sauce, optional

GARDEN-STUFFED ZUCCHINI BOATS RECIPE: HOW TO MAKE IT

Garden-Stuffed Zucchini Boats Recipe: How to Make It image

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 3 servings.

Number Of Ingredients 17

Ingredients

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

Steps:

Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

Nutrition Facts : Calories 489 calories, FatContent 24g fat (12g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 992mg sodium, CarbohydrateContent 28g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 36g protein.

GARDEN-STUFFED ZUCCHINI BOATS RECIPE: HOW TO MAKE IT

Garden-Stuffed Zucchini Boats Recipe: How to Make It image

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 3 servings.

Number Of Ingredients 17

Ingredients

3 medium zucchini
3/4 pound ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1-1/2 cups water, divided
3/4 cup canned fire-roasted diced tomatoes or chopped fresh tomatoes (with seeds and juices)
1/2 cup chopped roasted sweet red peppers
1/3 cup chopped fresh mushrooms
1/4 cup uncooked ditalini or other small pasta
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
1 cup shredded Italian cheese blend, divided
Pasta sauce, optional

Steps:

Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

More about "beefy lasagna recipe recipes"

GARDEN-STUFFED ZUCCHINI BOATS RECIPE: HOW TO MAKE IT

Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 489 calories per serving

Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

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75 PASTA CASSEROLE RECIPES FOR YOUR 13X9 | TASTE OF HOME

Feb 27, 2020 · For a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad …
From tasteofhome.com

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