Stuffed Zucchini Boats With Ground Beef (Printable Version)
Tender zucchini halves filled with savory ground 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
→ Meats
06 - 1 lb ground beef
→ Dairy
07 - 3 oz shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
→ Pantry Staples
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 Make:
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 Advice:
01 -
- The tender zucchini pairs perfectly with the hearty seasoned beef, creating that satisfying comfort food feeling without being overly heavy
- Everything cooks in one vessel, meaning less cleanup and more time to actually enjoy your evening
02 -
- Scooping the zucchini pulp too aggressively can cause the shells to tear, so take your time and leave enough structural integrity
- The filling will continue to release some liquid as it bakes, which is why the breadcrumbs and reducing step are so important
03 -
- Salt the hollowed-out zucchini shells and let them sit upside down for 15 minutes before filling to draw out excess moisture
- Mixing some of the mozzarella directly into the filling creates those amazing cheese pulls throughout, not just on top