1 kg zucchini 2 lb
150 ml beef broth 2/3 cup
2 cloves garlic, minced
5 ml dried basil 1 tsp
250 ml extra-lean ground beef 1/2 lb
10 ml cornstarch 2 tsp
1 medium tomato, coarsely chopped
75 ml mozzarella cheese, grated 1/3 cup
Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.
Serves 4