Stuffed Zucchini Boats With Ground Beef (Print)

Tender zucchini boats loaded with seasoned ground beef, tomatoes, herbs, and melted mozzarella. A satisfying Mediterranean-inspired weeknight dinner.

# 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

→ Meats

06 - 1 pound ground beef

→ Dairy

07 - 3 ounces 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 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 beef filling stays incredibly moist thanks to the zucchini pulp you fold back in
  • Everything cooks in one pan before baking, meaning minimal cleanup
  • The cheese topping gets perfectly golden while the zucchini becomes tender but still holds its shape
02 -
  • Scooping the zucchini too thin will cause them to collapse during baking
  • Draining the beef after browning prevents the filling from becoming soggy
  • Letting the filling cool slightly before stuffing makes it easier to handle
03 -
  • Use a teaspoon to scoop the zucchini flesh more precisely
  • Grate some extra zucchini into the filling for hidden vegetables
  • Run the filled boats under the broiler for 2 minutes for extra golden cheese

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