Tuesday, November 17, 2015

Beef Stuffed Zucchini

Beef Stuffed Zucchini
1 kgzucchini2 lb
150 mlbeef broth2/3 cup
2cloves garlic, minced2
5 mldried basil1 tsp
250 mlextra-lean ground beef1/2 lb
10 mlcornstarch2 tsp
1medium tomato, coarsely chopped1
75 mlmozzarella cheese, grated1/3 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

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