Delicious Stuffed Zucchini Boats

By Dimitra's Dishes · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the zucchini and scoop out the pulp, leaving a half-inch border. Chop the pulp and set it aside.
3. Arrange the potato slices in a 9 x 13-inch baking pan. Drizzle with olive oil and season both sides with salt and pepper. Roast about 25 minutes, until fork-tender.
4. Place the zucchini boats on the potatoes, drizzle with olive oil, season lightly with salt, and bake about 10 minutes to soften slightly.
5. For the meat sauce, cook the chopped onion in olive oil over medium heat for about 8 minutes, until soft and golden. Add the garlic and cook a few seconds. Add the ground beef, season with salt and pepper, break it up, and cook until no longer pink.
6. Add the zucchini pulp and cook until soft. Add the crushed tomatoes and red pepper flakes and cook over medium heat about 15 minutes, until thickened.
7. Stir in the oregano and parsley, then taste and adjust the seasoning.
8. For the béchamel, combine the olive oil and flour in a saucepan and cook over medium heat a few minutes to toast the flour.
9. Add the milk, salt, pepper, and nutmeg. Whisk and cook until it comes to a boil and thickens.
10. Whisk the eggs in a small bowl. Gradually add some hot milk mixture to the eggs to temper them, whisking until smooth, then return everything to the saucepan.
11. Whisk in the Parmesan, then set the béchamel aside.
12. Fill the zucchini boats with the meat sauce and pour the béchamel over the top.
13. Bake uncovered 45 minutes to 1 hour, until the zucchini is fork-tender.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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