Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::6
Ingredients
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3 large zucchini halved lengthwise
1 pound ground beef
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon onion powder
4 ounces goat cheese with herbs
1 large egg
1/4 cup Italian breadcrumbs
8 ounces tomato sauce
1 1/4 cups water
1/4 teaspoon allspice
grated Parmesan cheese (optional)
chopped parsley (optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Scoop the inside of each zucchini half out to form a well for the filling. Chop reserved flesh and set aside.
Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon and stirring occasionally until browned, 5 to 7 minutes. Add 1 teaspoon salt, 3/4 teaspoon of pepper, and onion powder and stir to combine. Remove from heat and stir in goat cheese until melted. Stir in reserved zucchini flesh, egg, and breadcrumbs. Divide meat mixture into prepared zucchini halves.
Stir tomato sauce, water, allspice, and remaining salt and pepper together in a bowl. Pour mixture into a 9×13-inch baking dish and arrange zucchini side-by-side in the dish. Cover with foil.
Bake in the preheated oven until zucchini are tender, uncovering during last 10 minutes of baking, 30 to 40 minutes. Sprinkle with Parmesan cheese and parsley if desired.
Dotdash Meredith Food Studios