Courgettes farcies

Ingrédients

• 2 tablespoons olive oil
• 1 each small yellow onion (diced)
• 1 each medium clove garlic (minced)
• 3 each medium zucchini (medium in size)
• 1/2 pound lean ground beef (or substitute vegetarian ground beef crumbles)
• 1/2 cup marinara sauce (jarred or your favorite homemade sauce - any will do)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded cheddar cheese (4 ounces)
• 1/4 cup shredded parmesan cheese (1 ounce)

Préparation

1. 1

   Preheat your oven to 375 degrees Fahrenheit.

2. 2

   Cut the zucchini in half lengthwise. Scoop out the inside with a spoon, leaving 1/4" to 1/2" of zucchini and being careful not to cut all of the way through the skin. Sprinkle with a small amount of salt and let sit upside down on paper towels while you prepare the filling.

3. 3

   Set a medium skillet over medium heat. Add the olive oil. When hot, add the onion. Cook, stirring, until the onion is tender, 5-6 minutes. Add the garlic and cook for another minute. Add the ground beef to the pan and cook, stirring occasionally, until the ground beef is browned and no pink remains. If you are using vegetarian crumbles, follow package directions for how long to cook. If the ground beef gave off excessive fat, remove from heat and spoon off the fat then return to heat. Stir in the marinara sauce until well-incorporated. Taste and add 1/4 teaspoon each salt and pepper plus more if desired. Remove from heat.

4. 4

   Dab the zucchini halves with a paper towel to remove any excess moisture. Set the zucchini halves in single layer in a large baking dish and fill with ground beef mixture. Top with cheddar and parmesan cheeses.

5. 5

   Bake until the cheese is melted and bubbly and the zucchini is fork-tender, about 20 minutes. Serve.