Stuffed Zucchini Boats With Ground Beef (Printable)

Tender zucchini 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

→ 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 It:

01 - Preheat oven to 375°F.
02 - Slice zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving 1/2 inch shell. Chop pulp and set aside.
03 - Heat olive oil in large skillet over medium heat. Add onion and sauté 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 pan from heat. Stir in breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange zucchini halves in baking dish. Fill each with beef mixture, pressing lightly to pack.
08 - Sprinkle mozzarella cheese evenly over tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake additional 10-15 minutes until cheese is golden and bubbly. Garnish with extra parsley and serve hot.

# Expert Advice:

01 -
  • The zucchini becomes incredibly tender while holding its shape, creating the perfect edible vessel
  • Everything cooks in one pan first, meaning minimal cleanup and maximum flavor development
  • The beef mixture gets this incredible depth from the tomato paste and fresh herbs, plus the cheese on top creates this crispy, salty crown that nobody can resist
02 -
  • Do not skip chopping and cooking the zucchini pulp with the beef, it adds moisture and prevents the filling from becoming too dense
  • Let the beef mixture cool slightly before filling the zucchini boats so everything holds together better
  • The baking dish should be snug around the zucchini to help them steam slightly while baking
03 -
  • Use a cookie scoop to fill the zucchini boats for evenly portioned, neatly filled boats every time
  • Grate your own cheese from blocks rather than buying pre-shredded for superior melting and flavor

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