Stuffed Zucchini Boats With Ground Beef (Print)
Tender zucchini filled with seasoned beef, herbs, and melted cheese—a perfect weeknight meal.
# 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 more 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 your oven to 375°F.
02 - Slice the zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving a 1/2 inch shell. Chop the pulp and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
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 is absorbed.
06 - Remove pan from heat. Stir in the breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange the zucchini halves in a baking dish. Fill each with the beef mixture, pressing down lightly to pack.
08 - Sprinkle mozzarella cheese evenly over the tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
11 - Garnish with extra 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 before baking, meaning less cleanup and more time to enjoy that golden, melted cheese moment
02 -
- Scooping too much zucchini flesh will make the boats collapse during baking, so leave at least a 1 cm thick shell for structure
- Adding the filling while it is still hot helps the flavors marry, but let it cool slightly so the cheese does not melt before baking
03 -
- Use a grapefruit spoon to scoop out the zucchini pulp, those little serrated edges make the job so much faster
- Pat the zucchini halves dry with paper towels before filling them, this prevents the final dish from being watery