Stuffed Zucchini Boats

Directions

1. Preheat oven to 375°F.2.
2. To make Zucchini Boat: Split zucchini lengthwise, keeping one portion larger than the other. Using a teaspoon, scoop out the flesh in the center of zucchini, until you have a shell that is evenly about ¼-½” thick. Dice the scooped out flesh and smaller portion of zucchini into ½” cubes. Set dice aside. Place “boat” hollow-side down into a microwave safe dish with 1 inch of water. Microwave on high until soft, about 2-3 minutes depending on size and thickness. Remove from microwave, drain water, and set aside.
3. To make Stuffing: Heat sauté pan on medium heat. Add 1 tbsp. oil to pan. Add ground beef and sauté until cooked through and no pink remains. Remove from pan and set aside.
4. Add 1 tbsp. more oil to pan. When hot, add onions, garlic, peppers, and carrots. Sauté until soft and onions are translucent.
5. Add tomatoes, kale, and diced zucchini. Sauté 1-2 minutes more or until all are soft and just cooked through.
6. Add cooked ground beef back into the mix and blend well.
7. Add tomato paste and spices, and mix thoroughly. You may want to add some water to the pan to make mixture juicier.
8. Mix in ¼ cup goat cheese and stir until just mixed.
9. Remove pan from heat.
10. Place zucchini boat hollow side up in small deep casserole dish. (I use the same Corning ware dish I use to microwave with.) Mound your boat with ground beef veggie mixture, patting down a bit to get in as much as possible.
11. Sprinkle with remaining cheese if using.
12. Place in oven for 25 minutes or until top is brown and crisping a bit.
13. Remove from oven. Let cool a few minutes before eating.