Stuffed Zucchini Boats With Beef (Printable)
Zucchini boats stuffed with savory beef, tomatoes, and herbs, topped with melted cheese for a comforting weeknight dinner.
# 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 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 juices while holding its shape beautifully
- Everything cooks in one pan then one baking dish, meaning maximum flavor with minimum cleanup
02 -
- Scooping too much zucchini flesh makes the boats fragile during baking—leave a sturdy 1 cm shell
- The filling must cool slightly before stuffing or you will burn your fingers and the zucchini might start cooking prematurely
03 -
- Place the zucchini boats cut side down on paper towels for 15 minutes before filling to remove excess moisture
- Use a small ice cream scoop or cookie scoop to fill the boats evenly and quickly