Stuffed Zucchini Boats With Ground Beef (Printable View)

Tender zucchini halves filled with savory ground beef, tomatoes, herbs, and melted cheese for a comforting weeknight dinner.

# Ingredient List:

→ 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

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 Prepare:

01 - Preheat oven to 375°F.
02 - Slice zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving 1/2 inch thick shells. Finely chop the pulp and set aside.
03 - Heat olive oil in large skillet over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
04 - Add ground beef to skillet. Cook, breaking up with spoon, until browned, 5–6 minutes. Drain excess fat if needed.
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 is absorbed.
06 - Remove from heat. Stir in breadcrumbs, Parmesan, and fresh parsley until evenly distributed.
07 - Arrange zucchini halves in baking dish. Fill each with beef mixture, pressing lightly to pack filling securely.
08 - Sprinkle mozzarella cheese evenly over stuffed zucchini boats.
09 - Cover with foil and bake 20 minutes.
10 - Remove foil and bake additional 10–15 minutes until cheese is golden and bubbly. Garnish with extra parsley and serve hot.

# Expert Suggestions:

01 -
  • The tender zucchini pairs perfectly with the hearty beef filling for a satisfying bite every time
  • Everything cooks in one pan then one baking dish meaning less cleanup and more relaxation
  • The leftovers reheat beautifully making tomorrow lunch something to look forward to
02 -
  • The zucchini shells will release water as they bake so choose a baking dish with slightly raised sides to catch the juices
  • Do not overfill the boats or the filling might spill out during baking and you lose all that deliciousness
  • Let them rest for about 5 minutes after baking because they hold their shape better when you serve them
03 -
  • Use a grapefruit spoon to scoop out the zucchini because the serrated edge makes the job so much faster
  • Grate your own Parmesan instead of buying pre grated because the flavor is noticeably better

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