#1,366: Stuffed Zucchini Boats (#2)

I found a recipe for ground turkey zucchini boats, but it had a lot of cheese incorporated into it.  Although I'm sure it would be delicious, cheese is not something I am eating right now, so I changed up the recipe a little bit to omit it.  I loved, loved, LOVED these zucchini boats.  I made quite a bit of filling/meat mixture, but will cut the zucchini into boats just before I'm ready to eat them.  Don't get me wrong, I also have 2 of these for leftovers for lunch on Monday at work, but I think these are going to be best eaten hot/straight out of the oven.

4 large zucchini, sliced lengthwise and middle scooped out and reserved.
3/4 lb lean ground beef
1/2 cup chopped red/yellow/green peppers in any combination
1/2 cup onion, diced
1/3 cup of water
1 Tablespoon taco seasoning
1/2 cup shredded cheddar (I omitted)
1/2 cup of mascarpone cheese (I omitted)
1/4 cup of parsley, chopped
1/2 cup of mozzarella cheese, shredded (I omitted)
1 green onion, sliced thin (I omitted)

Brown beef, peppers, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.

Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.

In a large bowl, add beef, cheddar, mascarpone, parsley. Mix well.  Spoon mixture into each zucchini boat.

Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.

Remove, sprinkle mozzarella cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and serve.