Argentinian Chimichurri Stuffed Zucchini Boats with Avocado Crema

Allergens

None

Ingredients

• 2 large zucchinis
• 1 lb ground beef
• 1 cup chopped fresh parsley
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 avocado
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin

Instructions

1. Preheat oven to 350°F (180°C). Slice the zucchinis in half lengthwise and scoop out the insides, leaving about a 1/4 inch shell. In a large skillet, cook ground beef over medium heat until browned and cooked through. Drain any excess fat. In a separate bowl, mix together parsley, olive oil, red wine vinegar, garlic, oregano, salt, and pepper to create the chimichurri sauce. Stir half of the chimichurri sauce into the cooked ground beef. Set aside. In another bowl, combine avocado, sour cream, lemon juice, and cumin to make the avocado crema. Place zucchini boats on a baking sheet and fill each with the beef mixture. Bake for 20 25 minutes or until zucchini is tender. Spoon avocado crema over the top of each zucchini boat and garnish with the remaining chimichurri sauce.

Chef’s Insight

To ensure the perfect texture, do not overfill the zucchini boats.

Notes

Make sure to use ripe avocados for a creamier crema.