Stuffed Vegetables
A colorful tray of zucchini, tomatoes, and yellow squash filled with a savory meat and herb mixture, topped with melted cheese. This hearty yet fresh dish is perfect for a weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 18g
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 large tomatoes
- ½ lb ground beef
- 1 small onion
- 2 cloves garlic
- ½ cup shredded cheese
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 375°F. Cut the 2 zucchinis and 2 yellow squash in half lengthwise, scoop out the centers to make boats, and chop the scooped flesh. Cut the 2 tomatoes in half and scoop out the seeds.
- 2
Heat 1 tbsp olive oil in a skillet over medium heat. Add the 1 small chopped onion and 2 minced garlic cloves, cook until soft, about 3 minutes.
- 3
Add the 0.5 lb ground beef and chopped squash flesh to the skillet. Cook, breaking up the meat, until browned and vegetables are tender, about 5-7 minutes. Season with salt and pepper.
- 4
Brush the vegetable boats with the remaining 1 tbsp olive oil and place them in a baking dish. Fill each with the meat mixture, pressing gently.
- 5
Top the stuffed vegetables with the 0.5 cup shredded cheese. Bake until the vegetables are tender and the cheese is melted and golden, about 20-25 minutes.
- 6
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tools you’ll need
- baking dish
- skillet
- knife
- cutting board
- spoon
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