Ingredients

• 4 large zucchini
• 2 large eggs (beaten)
• 1 lb ground beef
• 1 small can tomato sauce
• 1 1/3 cup grated Parmesan cheese
• 1 garlic clove (minced)
• 1 cup quartered cherry tomatoes
• 2 tablespoons fresh thyme leaves
• 2 tablespoons roughly chopped Italian parsley
• 1/2 cup pine nuts
• Extra-virgin olive oil
• Pesto (for serving)
• Sea salt
• Freshly ground black pepper

Directions

• 1. Preheat the oven to 475°F and line a baking sheet with parchment paper.
• 2. Put 1 tbsp olive oil in a pan on medium high heat. Add pine nuts, and toast them 2 minutes or so. Remove and set aside.
• 3. Lightly brown the outside of the ground beef. A bit pink in the middle is good. Add tomato sauce, stir well. Let cook 1-2 minutes, stirring occasionally. Remove from heat.
• 4. Use a small spoon to hollow out the flesh of the zucchini, leaving about 1/4-inch thickness at the edges. Place them on the baking sheet, hollowed side up.
• 5. Place the scooped-out zucchini meat into a mesh strainer and gently press to remove excess water. Chop the zucchini meat pieces and place in a medium bowl with the egg, cheese, garlic, tomatoes, thyme, pine nuts, browned ground beef, and 1/2 teaspoon salt. Mix until combined, using your hands if necessary.
• 6. Drizzle or brush the hollowed-out zucchini with olive oil. Spoon in the filling. Sprinkle with salt and pepper. Bake for 16 to 18 minutes or until the filling is crispy on top.
• 7. Sprinkle tops with Parmesan and parsley
• 8. Serve with pesto, if desired.

Notes

• For a vegetarian version, substitute 2 cups of crumbled crusty bread for the ground beef.

Photos