Stuffed Zucchini Boats With Ground Beef (Printable)

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

# 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 extra for garnish

→ 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 Make It:

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 while breaking up with spoon, 5-6 minutes until browned. 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 cheese, 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 halves.
09 - Cover baking dish with foil. Bake 20 minutes until zucchini begins to soften.
10 - Remove foil and continue baking 10-15 minutes until cheese is golden and bubbly.
11 - Garnish with additional fresh parsley and serve hot.

# Expert Advice:

01 -
  • The tender zucchini becomes the perfect edible vessel, soaking up all those savory beef and tomato flavors while holding its shape beautifully
  • Everything cooks in one pan and one baking dish, meaning less cleanup and more time enjoying dinner with people you actually like
02 -
  • Do not skip scooping out extra zucchini pulp if the boats are too thick, they will take forever to cook through and end up watery
  • Let the filling cool slightly before stuffing or you will burn your fingers and the cheese might melt too fast
03 -
  • Use a small cookie scoop to fill the zucchini boats evenly and quickly without making a mess
  • Place the baking dish on a rimmed baking sheet in case any cheese bubbles over during baking

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