Stuffed Zucchini Boats With Ground Beef (Printable)
Zucchini boats filled with savory beef, tomatoes, herbs, and melted cheese for a comforting weeknight 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 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 freshly ground black pepper to taste
# How to Prepare:
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 thick shell. Finely chop the pulp and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned throughout, about 5–6 minutes. Drain excess fat if necessary.
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 has been absorbed.
06 - Remove the skillet from heat. Stir in the breadcrumbs, grated Parmesan, and fresh parsley until evenly distributed.
07 - Arrange the zucchini halves in a baking dish. Fill each shell with the beef mixture, pressing down lightly to pack the filling securely.
08 - Sprinkle the shredded mozzarella cheese evenly over the tops of the stuffed zucchini.
09 - Cover the baking dish with foil and bake for 20 minutes.
10 - Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
11 - Garnish with additional fresh parsley and serve hot.
# Expert Advice:
01 -
- The zucchini becomes incredibly tender while holding its shape perfectly
- Leftovers reheat beautifully for lunch the next day
02 -
- Scooping too thin will cause the zucchini to collapse during baking
- The filling must cool slightly before stuffing or it makes the zucchini walls mushy
03 -
- Use a grapefruit spoon for easier scooping—its serrated edge cuts through the pulp cleanly
- Grate your own Parmesan from a wedge instead of using pre-grated for melting power