Stuffed Zucchini Boats With Ground Beef (Printable Version)
Tender zucchini halves loaded with seasoned ground beef, tomatoes, herbs, and melted cheese for a satisfying Mediterranean-style dinner.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis, halved lengthwise
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
→ 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 freshly ground black pepper to taste
# Step-by-Step:
01 - Preheat oven to 375°F.
02 - Slice zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving a 1/2 inch thick shell. Finely chop reserved pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Add ground beef to skillet. Cook, breaking apart with a spoon, until browned, about 5-6 minutes. Drain excess fat if necessary.
05 - Stir in chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Cook 4-5 minutes until well combined and most liquid has evaporated.
06 - Remove skillet from heat. Stir in breadcrumbs, Parmesan cheese, and fresh parsley until evenly distributed.
07 - Arrange zucchini halves in a baking dish. Fill each generously with beef mixture, pressing lightly to pack filling securely.
08 - Sprinkle mozzarella cheese evenly over stuffed zucchini halves.
09 - Cover baking dish with aluminum foil. Bake for 20 minutes.
10 - Remove foil and continue baking 10-15 minutes until cheese is golden brown and bubbly.
11 - Garnish with additional fresh parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pan before baking so you have minimal cleanup
- The zucchini shells become tender and sweet while the filling gets deeply savory
- You can prep them ahead and bake when everyone is ready to eat
02 -
- Scooping too much pulp creates weak shells that collapse during baking
- Draining the beef well prevents greasy boats later
- The filling should be slightly cool before stuffing or it cooks the zucchini unevenly
03 -
- Use a melon baller or small cookie scoop for clean, even zucchini boats
- Grate your own Parmesan, pre grated cheese has anti caking agents that affect texture