Rachael Ray: Meat and Herb Stuffed Zucchini Recipe

Rachael Ray: Zucchini for Dinner

Rachael Ray shared a fun idea for your next dinner. It’s a great idea that you can serve as an entree or an appetizer. “It’s really addictive,” she promised of her Meat and Herb Stuffed Zucchini Recipe. It may remind you of stuffed peppers, but a little variety never hurt anyone.

Rachael promised it is delicious dinner, and one of the secrets is that you par-bake the zucchini before adding the delicious filling. As a bonus tip, Rachael said her food stylist Grant Melton suggested using a zucchini shell as a healthy summer hot dog bun alternative.

Rachael Ray: Meat and Herb Stuffed Zucchini Recipe Ingredients

• 1 3/4 cups Chicken Stock
• 1 grated Onion
• 1 tsp Cumin
• 2 tbsp fine chopped Mint (with a few extra stems)
• 1 fine chopped handful Cilantro
• 1 fine chopped handful Dill
• 1 fine chopped handful Flat-Leaf Parsley
• grated Parmesan Cheese (or use Feta crumbles)
• 1 cup Basmati Rice
• 6 to 8 small halved Zucchini (scoop out the seeds so there’s plenty of room for filling)
• 1/2 lb 80% lean Ground Beef
• 2 cloves chopped Garlic
• 1 grated Vine-Ripened Tomato
• Olive Oil
• Salt & Pepper

Tomato Sauce Ingredients

• 1 grated Onion
• 1 tsp Cumin
• 1 cup Chicken Stock
• 1 small piece Cinnamon Stick
• 2 tbsp Butter
• 2 chopped cloves Garlic
• 1 Bay leaf
• 1 32-oz can Crushed Tomatoes
• 1 tbsp Olive Oil
• Salt & Pepper

Rachael Ray: Meat and Herb Stuffed Zucchini Recipe Directions

1. Start with the sauce. Heat olive oil on medium in a pot. Once it’s hot, add the butter.
2. When the butter foams, add grated onion with garlic, cumin, salt, and pepper. Stir for one minute.
3. Add bay with tomatoes, stock, and cinnamon stick. Bring to a bubble.
4. Simmer about 25 minutes to meld the flavors.
5. Remove bay and cinnamon. Adjust seasonings to taste.
6. Preheat the oven to 400 F.
7. Simmer stock in a saucepot. Add rice. Cover and cook about 18 minutes, or until tender; salt and pepper. Fluff the rice using a fork.
8. Arrange zucchini shells in a baking dish. Give them a light olive oil drizzle, followed by salt and pepper. Roast for about 11 minutes, cut sides down. Then take them out of the oven.
9. While the zucchini bakes, heat 2 tbsp olive oil in a skillet on medium high. Brown and crumble the beef.
10. Add cumin, garlic, and onion to the beef; salt and pepper.
11. Once the meat has browned, take it off the heat. Stir in rice with grated tomato and fresh herbs; salt and pepper.
12. Remove the zucchini from the oven. Fill each shell with meat and rice, topped with some sauce.
13. Bake about 20 minutes, or until set.
14. Serve garnished with extra herbs and cheese.