Recipes - Main Dish

Stuffed Zucchini Boats

4 medium zucchini or summer squash
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, minced
14 ounces GimmeLean® Ground Beef Style
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup white wine or dry vermouth
1/4 cup tomato paste

1 1/2 ounces grated Parmesan (about 1/3 cup)

1. Cut the zucchini in half lengthwise and scoop out the middles with a melon baller or grapefruit spoon, leaving a 1/4-inch shell. Place the halves in a 9x13-inch baking dish; set aside.
2. Place a large skillet over medium heat and swirl in the oil. Add the onion and garlic and cook, stirring often until softened and fragrant, about 3 minutes. Add the GimmeLean, breaking it up with the back of a wooden spoon. Cook, stirring often for 3 minutes. Add the oregano, cinnamon, thyme, salt, and pepper. Cook 10 seconds, then add the wine.
3. Bring the mixture to a boil, scraping up any brown bits that stick to the bottom of the pan. Cook 2 minutes without stirring. Add the tomato paste and stir to incorporate. Cook, stirring, until the mixture is thickened, about 1 minute. Remove from heat and cool 15 minutes.
4. Meanwhile, preheat the oven to 350°F.
5. Fill the zucchini halves with the soy mixture, approximately 1/3 cup into each. Sprinkle the top with the cheese and cover the pan with foil. Bake 20 minutes. Remove the foil and bake an additional 20 minutes.