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Beef-Almond-Stuffed Zucchini Boats
1/4 cup bulgur wheat, uncooked
4 medium zucchini
1/3 cup slivered almonds
1 tbsp. olive oil
1 small onion, diced, about 1 cup
2 large cloves garlic, minced
1/2 lb. lean ground beef
1 1/2 tsps. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. red pepper flakes
1 tsp. salt
3 tbsps. golden raisins
1 14.5 oz. can diced tomatoes, strained, juice reserved
1/4 cup chopped fresh parsley, plus 1 tbsp. for garnish
1/2 cup added tomato sauce
Preheat the oven to 375 degrees. Cook bulgur according to directions on package. Cut zucchini in half lengthwise and scoop out seeds with a spoon.
Toast almonds in a dry skillet over a medium heat, stirring occasionally, until they are fragrant and golden brown, about 3 minutes. Allow them to cool then chop them coarsely.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a wooden spoon into small pieces, until nearly all browned, about 3 minutes. Stir in cumin, coriander, cinnamon, red pepper flakes, and 1/2 tsp. of salt and cook for 1 minute more. Add cooked bulgur, raisins and strained diced tomatoes and cook another 2-3 minutes. Remove from heat and stir in almonds and 1/4 cup of parsley.
Combine reserved tomato juice, tomato sauce and remaining 1/2 tsp. salt in a 9x13 baking dish. Place zucchini boats into dish, cut side up, on top of sauce and fill each zucchini boat generously with beef mixture. Cover tightly with foil and bake for 30 minutes, then remove foil and bake for 10 minutes more, until zucchini is cooked through but still slightly firm.
To serve, place 2 zucchini halves on a plate and drizzle with tomato sauce and garnish with parsley.
Serves 4.
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Beef-Almond-Stuffed Zucchini Boats
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Category: Recipes
Prep Time: Cook Time: Total Time:
Beef-Almond-Stuffed Zucchini Boats
1/4 cup bulgur wheat, uncooked
4 medium zucchini
1/3 cup slivered almonds
1 tbsp. olive oil
1 small onion, diced, about 1 cup
2 large cloves garlic, minced
1/2 lb. lean ground beef
1 1/2 tsps. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/4 tsp. red pepper flakes
1 tsp. salt
3 tbsps. golden raisins
1 14.5 oz. can diced tomatoes, strained, juice reserved
1/4 cup chopped fresh parsley, plus 1 tbsp. for garnish
1/2 cup added tomato sauce
Preheat the oven to 375 degrees. Cook bulgur according to directions on package. Cut zucchini in half lengthwise and scoop out seeds with a spoon.
Toast almonds in a dry skillet over a medium heat, stirring occasionally, until they are fragrant and golden brown, about 3 minutes. Allow them to cool then chop them coarsely.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a wooden spoon into small pieces, until nearly all browned, about 3 minutes. Stir in cumin, coriander, cinnamon, red pepper flakes, and 1/2 tsp. of salt and cook for 1 minute more. Add cooked bulgur, raisins and strained diced tomatoes and cook another 2-3 minutes. Remove from heat and stir in almonds and 1/4 cup of parsley.
Combine reserved tomato juice, tomato sauce and remaining 1/2 tsp. salt in a 9x13 baking dish. Place zucchini boats into dish, cut side up, on top of sauce and fill each zucchini boat generously with beef mixture. Cover tightly with foil and bake for 30 minutes, then remove foil and bake for 10 minutes more, until zucchini is cooked through but still slightly firm.
To serve, place 2 zucchini halves on a plate and drizzle with tomato sauce and garnish with parsley.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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