Stuffed Zucchini Boats With Ground Beef (Print Version)

Tender zucchini boats filled with savory beef, 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

# Preparation Steps:

01 - Preheat oven to 375°F.
02 - Slice zucchinis in half lengthwise. Scoop out pulp with a spoon, leaving a 1/2-inch thick shell. Chop the pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until soft. Add garlic and cook for 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 for 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 for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes until cheese is golden and bubbly.
11 - Garnish with extra parsley and serve hot.

# Expert Advice:

01 -
  • The cheese gets this incredible golden crust that everyone fights over at the dinner table
  • You can prep everything ahead and just pop them in the oven when guests arrive
  • Even people who swear they hate zucchini end up asking for seconds
02 -
  • Do not throw away the zucchini pulp because it adds moisture and flavor to the filling
  • Let the beef mixture cool slightly before stuffing or your zucchini shells might get too soft
  • The cheese will continue bubbling for a minute after you take them out of the oven
03 -
  • Use a small ice cream scoop to fill the zucchini boats evenly and quickly
  • Place a baking sheet under your dish to catch any bubbling over mess

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