Stuffed Zucchini Boats With Ground Beef (Printable)

Tender zucchini halves loaded with seasoned beef, tomatoes, herbs, and melted cheese for a satisfying 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

# Steps:

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. Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
10 - Garnish with extra parsley and serve hot.

# Expert Advice:

01 -
  • The zucchini becomes tender and buttery while still holding its shape perfectly
  • Everything cooks in one vessel so cleanup is practically nonexistent
  • The filling freezes beautifully so you can prep double and have dinner ready for another night
02 -
  • Do not over-scoop the zucchini shells or they will collapse during baking
  • Letting the filling cool slightly before stuffing makes it easier to handle
  • The zucchini will release water as it cooks so do not worry if you see some liquid in the baking dish
03 -
  • Use a small cookie scoop to fill the zucchini boats evenly and without making a mess
  • Place the baking dish on a rimmed baking sheet to catch any overflow that might drip in the oven

Go Back