Stuffed Zucchini Boats With Ground Beef (Printable)

Tender zucchini filled with seasoned 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

# How-To Steps:

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 the pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 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, 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 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 zucchinis.
09 - Cover baking dish with foil. Bake for 20 minutes.
10 - Remove foil and bake additional 10-15 minutes until cheese is golden and bubbly.
11 - Garnish with additional fresh parsley and serve hot.

# Expert Advice:

01 -
  • The tender zucchini soaks up all those savory beef juices while still holding its shape perfectly
  • Everything cooks in one pan before baking so cleanup is almost nonexistent
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • Scooping the zucchini pulp takes some practice, so go slowly and do not worry if the shells feel a bit delicate
  • Draining the beef fat is optional but I find it keeps the filling from becoming too greasy
  • The filling should taste slightly over-seasoned before baking because some flavor fades in the oven
03 -
  • Choose zucchinis that are similar in size so they cook evenly
  • If your baking dish seems crowded, use two smaller ones instead
  • Let the boats rest for 5 minutes after baking so they hold together when you serve them

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