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Zucchini Boats

Zucchini Boats

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30 Min

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Ingredients

8

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
MAGGI® Béchamel Mix
1  Sachet
Milk
750  mL
MAGGI® Chicken Bouillon Less Salt
1  cube
Olive oil
1  tbsp
Onions, finely chopped
1  Small
Garlic, finely chopped
2  Cloves
482339
Red Bell Pepper, chopped
1  Medium
Veal, ground, raw
500  g
Cheddar cheese, grated
0.5  cup
484159
Fresh parsley, chopped
1  pinch
zucchinis
5  Mediums

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Nutritional Information

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Carbohydrates
17.75 g
Energy
296.37 kcal
Fats
16.81 g
Protein
18.85 g
Nutrition Table Footer

Recipe steps

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Add milk and MAGGI® Béchamel Mix and bring to a boil. constant stirring, then simmer for 2-3 minutes or until the sauce thickens.
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Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving a hollowed-out "boat" shape. Reserve the scooped-out flesh for later use.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, add the minced meat sauté until golden add red bell pepper. Sauté u
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Add MAGGI® Chicken Bouillon LS and the reserved zucchini flesh to the skillet. Cook for an additional 5 minutes until the minced meat and zucchini flesh are cooke
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Place the hollowed-out zucchini boats in a greased baking dish. Spoon the prepared filling mixture into each zucchini boat, dividing it evenly.
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Pour the béchamel over each zucchini boat and sprinkle the shredded cheese over the top of each zucchini boat.
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Cover the baking dish with foil and bake in the preheated oven at (190°C). for 20 minutes.
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Remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Garnish with fresh chopped parsley bef

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