Looks great on the plate and tastes even better.
3 medium zucchini (about 1 ½ pounds total)
1 small red pepper, seeded and coarsely chopped
1 small onion, quartered
2 cloves garlic, peeled
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon dried oregano
Pinch black pepper
½ pound lean ground beef
4 ounces feta cheese, crumbled
3 tablespoon chopped fresh dill (optional)
No nutrition information available
Heat oven to 400. Cut zucchini in half lengthwise. With a small spoon, carefully scoop out flesh, leaving a ¼-inch thick shell. In food processor, pulse zucchini pulp, pepper, onion and garlic until just finely chopped.
In 12-inch skillet, heat 2 ½ cups water until simmering. Add zucchini shells, cut side up; simmer, covered, for 4 minutes or until just tender. Remove to shallow baking pan.
Empty skillet. Dry with paper towel. Heat oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook 3 minutes. Crumble in ground beef; cook until no longer pink.
Remove from heat; stir in cheese and dill. Divide filling evenly among the zucchini shells. Bake at 400 for 7-8 minutes.