Zucchini Boats Ground Beef (Print Version)

Tender zucchini halves filled with a savory beef mixture and topped with melted cheese for a hearty dish.

# What You Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Meat

05 - 1 lb ground beef

→ Pantry

06 - 2 tbsp olive oil
07 - 14 oz canned diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp chili flakes (optional)
12 - Salt and pepper, to taste

→ Dairy

13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup grated Parmesan cheese

→ Fresh Herbs (optional)

15 - 2 tbsp chopped fresh parsley or basil, for garnish

# Preparation Steps:

01 - Set oven temperature to 400°F (200°C).
02 - Halve zucchinis lengthwise and scoop out flesh, leaving a 1/2 inch shell; finely chop the reserved flesh.
03 - Place zucchini halves in a baking dish, drizzle with 1 tbsp olive oil, and season with salt and pepper.
04 - Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté onion for 2 to 3 minutes until softened.
05 - Add minced garlic and diced red bell pepper; cook for 2 minutes. Stir in chopped zucchini flesh and cook an additional 2 minutes.
06 - Add ground beef, breaking it apart with a spoon. Cook 5 minutes until browned, then drain excess fat if necessary.
07 - Mix in diced tomatoes, tomato paste, dried oregano, dried basil, chili flakes if using, and salt and pepper. Simmer 5 minutes until sauce thickens.
08 - Spoon beef mixture into zucchini shells, mounding slightly, then top evenly with shredded mozzarella and grated Parmesan.
09 - Bake uncovered for 20 to 25 minutes until zucchini is tender and cheese is melted and golden.
10 - Sprinkle with fresh parsley or basil before serving.

# Expert Advice:

01 -
  • It tastes indulgent but keeps you light, no carb crash afterward.
  • The zucchini soaks up all the tomato and beef flavor while staying tender.
  • You can prep the filling ahead and stuff them right before baking.
  • Kids actually eat their vegetables when there's melted cheese involved.
02 -
  • Drain the canned tomatoes completely or the filling will be soupy and slide right off the zucchini.
  • Don't skip scooping out enough flesh, if the walls are too thin they'll turn to mush in the oven.
  • Let the beef mixture simmer those full 5 minutes so the flavors marry and the sauce thickens properly.
03 -
  • Use a grapefruit spoon or melon baller to scoop the zucchini cleanly without tearing the sides.
  • Taste your filling before stuffing and adjust the salt, it should be bold because the zucchini is mild.
  • If your boats wobble in the dish, slice a tiny bit off the bottom so they sit flat and don't spill.

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