Stuffed Zucchini Boats With Ground Beef (Printer-friendly)
Tender zucchini boats filled with savory beef, tomatoes, herbs, and melted cheese for a comforting weeknight meal.
# What You’ll 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 Guide:
01 - Set oven to 375°F.
02 - Cut zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving a 1/2 inch shell. Chop the pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds.
04 - Add ground beef to skillet. Cook, breaking up with 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 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 lightly to pack.
08 - Sprinkle mozzarella cheese evenly over tops.
09 - Cover with foil and bake 20 minutes.
10 - Remove foil and bake 10–15 minutes more until cheese is golden and bubbly.
11 - Top with extra parsley and serve hot.
# Expert Advice:
01 -
- The tender zucchini becomes the perfect edible vessel, soaking up all those savory beef juices while holding its shape beautifully
- Everything cooks in one pan then one baking dish, meaning less cleanup and more time enjoying dinner with people you love
02 -
- Overstuffing seems generous but causes the boats to tip over in the oven, leaving cheese all over your baking dish instead of on top
- Scooping too much zucchini shell makes delicate boats that collapse during baking, leave at least a half inch thickness
03 -
- Salt the scooped zucchini pulp lightly and let it drain in a colander for 10 minutes before adding to the skillet to prevent the filling from becoming watery
- Grate your own Parmesan instead of buying pre grated, the melting difference is remarkable and the flavor is exponentially better