Zucchini Boats Stuffed Beef (Printable)
Tender zucchini halves filled with a savory ground beef mixture topped with melted cheese for a hearty meal.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
→ Meat
05 - 1.1 pounds ground beef
→ Dairy
06 - 1 cup shredded mozzarella cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ½ teaspoon paprika
12 - Salt and black pepper, to taste
→ Optional Garnish
13 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Set the oven to 400°F (200°C) to heat while preparing the ingredients.
02 - Cut zucchini in half lengthwise and scoop out the center flesh, leaving a ½ inch shell. Finely chop the scooped flesh and set aside.
03 - Arrange zucchini halves cut-side up in a baking dish, drizzle with 1 tablespoon olive oil, and season lightly with salt and black pepper.
04 - Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Cook onion until softened, about 3 minutes, then add garlic and cook for 30 seconds more.
05 - Add ground beef to the skillet, breaking it apart and cooking until browned, approximately 5 to 6 minutes. Drain excess fat if necessary.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, basil, paprika, salt, and pepper. Simmer for 5 minutes until mixture thickens and vegetables soften.
07 - Spoon the beef mixture evenly into each zucchini half, then sprinkle shredded mozzarella cheese over the top.
08 - Cover the dish with aluminum foil and bake for 20 minutes to meld flavors and soften zucchini.
09 - Remove foil and bake another 5 to 10 minutes until the cheese is golden and bubbling.
10 - Optionally sprinkle with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It tastes indulgent but leaves you feeling satisfied, not stuffed.
- The whole meal comes together in one baking dish, which means less cleanup and more time to enjoy your dinner.
- It's forgiving enough for a weeknight but impressive enough to serve to guests without apology.
02 -
- Don't skip the step of draining excess fat from the cooked beef, but don't drain it completely either—fat is where the flavor lives.
- If you scoop your zucchini too thin, they'll fall apart in the oven, but too thick and they stay hard. The sweet spot is exactly like the thickness of your pinky finger.
03 -
- Don't crowd your baking dish or let the boats touch—they brown better and cook more evenly when they have a little room to breathe.
- The cheese is done when it's bubbly and just barely golden, not brown. This takes about five to ten minutes after you remove the foil, depending on your oven's personality.