Stuffed Vegetables

Step 1

Preheat oven to 375°F. Cut the 2 zucchinis and 2 yellow squash in half lengthwise, scoop out the centers to make boats, and chop the scooped flesh. Cut the 2 tomatoes in half and scoop out the seeds.

Step 2

Heat 1 tbsp olive oil in a skillet over medium heat. Add the 1 small chopped onion and 2 minced garlic cloves, cook until soft, about 3 minutes.

Step 3

Add the 0.5 lb ground beef and chopped squash flesh to the skillet. Cook, breaking up the meat, until browned and vegetables are tender, about 5-7 minutes. Season with salt and pepper.

Step 4

Brush the vegetable boats with the remaining 1 tbsp olive oil and place them in a baking dish. Fill each with the meat mixture, pressing gently.

Step 5

Top the stuffed vegetables with the 0.5 cup shredded cheese. Bake until the vegetables are tender and the cheese is melted and golden, about 20-25 minutes.

Step 6

Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.