A delightful dish featuring zucchini filled with a flavorful beef mixture, topped with melted cheese.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal texture.
Wash the zucchinis and slice them in half lengthwise.
Use a sharp knife for clean cuts and even halves.
Scoop out the seeds from the zucchini halves, leaving about a 1/4-inch thick shell.
Save the scooped-out zucchini for another recipe, like a stir-fry.
In a frying pan over medium heat, cook the ground beef until browned.
Break up the beef into small pieces for even cooking.
Add the chopped onion and minced garlic to the pan and cook for 3 minutes.
Stir frequently to prevent burning and ensure even cooking.
Stir in the diced tomatoes, red wine, tomato paste, salt, and pepper. Simmer uncovered for 15 minutes.
Allow the mixture to thicken for a rich and flavorful filling.
Place the zucchini shells in a greased baking dish and fill them with the beef mixture.
Pack the filling gently to avoid spilling during baking.
Bake the stuffed zucchinis in the preheated oven for 25 minutes.
Check the zucchinis halfway through to ensure even cooking.
Sprinkle the shredded cheese over the zucchinis and bake for an additional 10 minutes.
Allow the cheese to melt and slightly brown for added flavor.
Serve the stuffed zucchinis warm and enjoy!
Garnish with fresh herbs like parsley or basil for a pop of color.
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