Stuffed Zucchini Boats With Ground Beef (Printable Version)

Tender zucchini filled with seasoned beef, tomatoes, herbs, and melted cheese for a satisfying Mediterranean-style 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 Make:

01 - Preheat oven to 375°F.
02 - Slice zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving a 1/2 inch shell. Chop pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until soft. Add garlic and cook for 30 seconds.
04 - Add ground beef to skillet. Cook, breaking up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
05 - Stir in chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Cook for 4–5 minutes until well combined and most liquid is absorbed.
06 - Remove from heat. Stir in breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange zucchini halves in a baking dish. Fill each with beef mixture, pressing down lightly to pack.
08 - Sprinkle mozzarella cheese evenly over tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes, until cheese is golden and bubbly. Garnish with extra parsley and serve hot.

# Expert Tips:

01 -
  • The tender zucchini and savory beef filling create a perfect balance of textures and flavors
  • Everything cooks in one dish, making cleanup as easy as the prep work
  • The leftovers reheat beautifully for tomorrow's lunch
02 -
  • Don't skip chopping and adding the zucchini pulp, it adds moisture and prevents the filling from drying out
  • The filling can be made ahead and refrigerated for up to a day before stuffing and baking
  • If your zucchinis are especially large, increase the baking time by 5-10 minutes
03 -
  • Use a cookie scoop to fill the zucchini evenly and quickly
  • Place a baking sheet under your dish to catch any bubbling cheese overflow

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