Here you get a great recipe for zucchini boats with a spiced-up ground beef and vegetable stuffing. We use the zucchini meat as part of the stuffing in order to not waste such a great ingredient.

Ingredients for 4 persons:
4 zucchinis
1/2 kg / 1 pound of ground beef
2 small or 1 large onion
4 cloves of garlic, minced
1 tsp of dry basilic
2 tsp ground cumin
10cherry tomatoes, chopped up finely
2 eggs
3 tbsp breadcrumbs
200 gr. / 7 oz yellow cheddar, shredded
150 gr. / 5 oz. parmesan cheese, shredded
salt & pepper

For the tomato sauce:
1 can / 14,5 oz. whole peeled tomatoes
1-2 tbsp balsamic vinegar
2 cloves of garlic, minced
salt & pepper
a pinch of sugar

Half each zucchini and scoop out the flesh of each one.
Chop up the flesh into smaller bits.
Fry minced beef in neutral oil at medium to high heat until most water has evaporated.
Add chopped onions and fry until transluscent.
Add chopped cherry tomatoes and zucchini flesh to the pan and let water evaporate.
Add spices and garlic to the pan and season to your liking.
Remove the filling and transfer to two bowls to cool off slightly (20 minutes or so).
In a clean bowl: mix can of tomatoes with garlic, balsamic vinegar, salt and pepper until almost homogenous. Mash the omatoes a bit.
Add grated cheddar and parmesan cheese and eggs to the filling. Mix well.
Add the tomato sauce to a rectangular lasagna dish and place zucchini boats on top.
Fill each boat with the filling and top with more cheese for garnish.
Cook in the oven 40 minutes at 200 deg. C / 390 deg. F
Let the zucchini boats cool off slightly (15 min or so) before serving with tomato sauce and fx. cooked rice, a good loaf of bread or pasta!

Enjoy :-)

Music:
Lucid Dreamer by Spazz Cardigan
YouTube Royalty Free Music