I was given products from Red Gold Tomatoes in exchange for this post. All opinions are 100% mine.
A few weeks ago I got a lovely package in the mail from Red Gold Tomatoes. It was a wonderful insulated bag full of Red Gold tomato products as well as coupons for Laura’s Lean Beef, and Red Gold’s new Sriracha Ketchup. My husband was thrilled with that ketchup as he lives for Sriracha.
I took some of Laura’s Lean Beef and a can of Red Gold petite diced tomatoes and grilled Italian Zucchini Boats. My husband took one bite and said it was like stuffed bell peppers, but so much better.
Here’s how I make them!
First brown the ground beef. Then, drain a can of petite diced tomatoes and add it to the meat. Let it simmer for a few minutes.
Next, add about 1 cup fo ricotta or cottage cheese to the mixture. Then, turn off the fire and let it sit while you prepare the zucchini.
I did some experimentation and found the easiest way to make the zucchini boats is to take a spoon and just scoop out the middles, almost like you’d do when you scrape out the insides of a pumpkin.
Add a few tablespoons to each zucchini. Then cut some slices of fresh mozzarella to put over the tops.
Allow them to cook for about 10 minutes on the grill with the lid down. Don’t let them get mushy, but I kept mine on until the cheesy was bubbly.Print
Simple stuffed zucchini dish, perfect for the grill
- 3–4 zucchini
- 1 lb ground beef, browned
- 1 can petite diced tomatoes
- 1 cup ricotta or cottage cheese
- 1 teaspoon Italian seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Fresh mozzarella cheese
- Turn the grill on to about 400 degrees.
- Brown and drain the ground beef.
- Drain the diced tomatoes and mix into the ground beef over medium low heat.
- Add the ricotta or cottage cheese and mix in thoroughly. Let it simmer for 2-3 minutes.
- Remove from heat.
- Prepare the zucchini by cutting it in half and scooping the insides out with a spoon.
- Add a few tablespoons of the meat mixture to each zucchini half.
- Top each zucchini with slices of fresh mozzarella.
- Place each zucchini onto the grill. Close the lid.
- Allow to cook for 8-12 minutes. Check it often. You don’t want mushy zucchini.
- Remove when cheese is bubbly.
- Serve immediately
- Category: Side Dish
- Cuisine: Italian
Did you know Red Gold has been around since the 1940s growing tomatoes on family farms? Both in Ohio, Michigan and Indiana, where true seasons positively impact flavor — with just the right angle of the sun, perfect temperature, and soil that seems made for growing tomatoes!
For the third year, Red Gold is hosting its popular Red Gold Summer Grillin’ Party that runs June 24th – July 22nd! Head to the Red Gold Tomatoes Facebook page to enter to win a Large Big Green Egg or one of 1,000 insulated tote bags!