Beef Stuffed Zucchini

Beef Stuffed Zucchini

Metric Ingredient Imperial 1 kg zucchini 2 lb 150 ml beef broth 2/3 cup 2 cloves garlic, minced 2 5 ml dried basil 1 tsp 250 ml extra-lean ground beef 1/2 lb 10 ml cornstarch 2 tsp 1 medium tomato, coarsely chopped 1 75 ml mozzarella cheese, grated 1/3 cup

Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.Serves 4