Stuffed Zucchini Boats With Ground Beef (Printable)
Tender zucchini filled with savory beef, tomatoes, herbs, and melted cheese for a comforting weeknight dinner.
# What You Need:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
→ Meats
06 - 1 pound ground beef
→ Dairy
07 - 3 ounces shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 2 tablespoons tomato paste
11 - 1/2 cup breadcrumbs
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - Salt and pepper to taste
# How-To:
01 - Preheat your oven to 375°F.
02 - Slice the zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving a 1/2 inch shell. Chop the pulp and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
05 - Stir in the chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Cook for 4–5 minutes until everything is well combined and most of the liquid is absorbed.
06 - Remove pan from heat. Stir in the breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange the zucchini halves in a baking dish. Fill each with the beef mixture, pressing down lightly to pack.
08 - Sprinkle mozzarella cheese evenly over the tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
11 - Garnish with extra parsley and serve hot.
# Expert Tips:
01 -
- Everything cooks in one pan then bakes together meaning less cleanup
- The zucchini becomes so tender it practically melts in your mouth while the beef filling stays hearty and satisfying
02 -
- Do not throw away the zucchini pulp you scoop out, it adds bulk and moisture to the filling so the boats do not dry out in the oven
- Letting the beef mixture cool slightly before filling the boats makes it easier to handle and prevents the cheese from melting too fast
03 -
- Use a melon baller or small cookie scoop to get clean even boats
- Grate your own cheese instead of buying pre shredded, the anti caking agents in bagged cheese prevent proper melting