Stuffed Zucchini

These stuffed zucchini boats are a comforting, hearty dish that transforms simple ingredients into a restaurant-quality meal. The tender zucchini cups are filled with a rich mixture of sliced sirloin steak, earthy mushrooms, and sweet onions, all bound together by a velvety sour cream and dry mustard sauce. The dish offers a perfect balance of textures, from the soft vegetable skins to the savory meat and creamy sauce. It is an excellent choice for a family dinner or a light lunch when served over rice or noodles. The flavors are robust yet approachable, making it a versatile option for weeknight cooking.

Cooking Method: Boiling, Frying, Grilling, Microwave, Roasting, Smoking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 179.9

Description

These stuffed zucchini boats are a comforting, hearty dish that transforms simple ingredients into a restaurant-quality meal. The tender zucchini cups are filled with a rich mixture of sliced sirloin steak, earthy mushrooms, and sweet onions, all bound together by a velvety sour cream and dry mustard sauce. The dish offers a perfect balance of textures, from the soft vegetable skins to the savory meat and creamy sauce. It is an excellent choice for a family dinner or a light lunch when served over rice or noodles. The flavors are robust yet approachable, making it a versatile option for weeknight cooking.

Ingredients

1 teaspoon Vegetable Oil
1 lb Boneless Sirloin Steak, sliced into thin strips
8 ounce Fresh Mushrooms, Sliced
1 ea Medium Onion, Sliced
1/4 cup Water
2 teaspoon Unbleached Flour
1 teaspoon Dry Mustard
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dairy Sour Cream
2 cup Hot Cooked Rice Or Noodles

Directions

1
Heat vegetable oil in a 2-quart microwave-safe casserole or deep dish. Add the sliced sirloin steak strips and toss to coat with oil.
2
Cover and microwave on high until the beef is no longer pink, approximately 4 to 5 minutes. Remove the meat from the casserole and set aside, reserving any juices in the dish.
3
Add the sliced mushrooms and onions to the reserved meat juices in the casserole. Cover and microwave until the vegetables are tender, about 5 to 6 minutes.
4
In a small jar or cup, shake together the water and flour until well combined. Stir this mixture into the mushroom and onion mixture.
5
Sprinkle the dry mustard, salt, and pepper over the vegetable mixture. Microwave uncovered until boiling, about 30 seconds. Continue to microwave until the sauce thickens, approximately 1 minute.
6
Stir in the reserved cooked beef. Gently fold in the sour cream until fully incorporated.
7
Microwave uncovered until the filling is hot and bubbly, about 1 minute. Serve immediately over hot cooked rice or noodles, or spoon into prepared zucchini boats if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 179.9kcal

% Daily Value *
Total Fat 13.3g21%
Saturated Fat 7.4g37%
Cholesterol 31.8mg11%
Sodium 4899.4mg205%
Total Carbohydrate 11.3g4%
Dietary Fiber 2.1g9%
Sugars 6.8g
Protein 7.9g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: zucchini, stuffed, beef, sirloin, mushrooms, sour cream, mustard, microwave, dinner, easy, comfort food, vegetables, onion, cream sauce, quick, hearty, filling, boats, meat, savory

Read it online: https://www.chefs-mate.com/recipe/stuffed-zucchini-3/