Someday when I grow up and get out of debt, Ethan is going to take me to Italy. He doesn't want to, but I know he will. I have these visionary visions (can I say that?) of Italy, just like it is in "Under The Tuscan Sun". Old Italian villa, friendly gardeners that appear to work for free, flowing dresses, twilight vineyard walks. All of these in my mind will happen. But in all actuality, I will probably never go and what good would Italy be if I don't drink and I don't like cheese?
1 lb ground beef or turkey
1 onion, diced
1/2 tsp ground pepper
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried rosemary
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 large tomato, chopped
1 1/2 cups shredded mozzarella cheese
Set oven to 375 degrees. In a large skillet over medium high heat, add the beef and the onion. Break up the beef with the back of a wooden spoon. Add the salt, pepper, basil, rosemary, red pepper flakes and garlic. Stir to combine. Once the beef is browned, add the tomato and stir to combine. Remove the pan from the heat and allow to cool slightly.
Cut the ends of the zucchini. Slice the zucchini in half lengthwise. Using a melon baller or spoon, scoop out the seeds and flesh. Set the zucchini on a cookie sheet (line it with foil for easy clean up). Spoon a small amount of the ground beef filling into the zucchini.
Bake the zucchini for 10 minutes. Remove zucchini from the oven and sprinkle the mozzarella cheese on top. Put the pan back in the oven and bake for an additional 15 minutes, until the zucchini is cooked and the cheese is melted.
Yields 5-6 servings.
Served with this: Herbed couscous