Zucchini Boats with Ground Beef (Print Version)
Tender zucchini halves filled with a savory ground beef mixture, topped with melted cheese.
# What You Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
→ Meat
05 - 1.1 pounds ground beef
→ Dairy
06 - 1 cup shredded mozzarella cheese
→ Pantry
07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - ½ teaspoon dried basil
11 - ½ teaspoon paprika
12 - Salt and black pepper, to taste
→ Optional Garnish
13 - 2 tablespoons fresh parsley, chopped
# Preparation Steps:
01 - Preheat the oven to 400°F.
02 - Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving a half-inch shell. Chop the reserved flesh.
03 - Arrange zucchini halves cut-side up in a baking dish. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper.
04 - Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook for 30 seconds.
05 - Add ground beef to the skillet and cook, breaking up the meat, until browned, approximately 5 to 6 minutes. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, basil, paprika, salt, and pepper. Cook for 5 minutes, until vegetables soften and mixture thickens.
07 - Spoon the beef mixture evenly into zucchini shells and top with shredded mozzarella cheese.
08 - Cover the baking dish with foil and bake for 20 minutes.
09 - Remove foil and bake 5 to 10 minutes longer, until cheese is golden and bubbly.
10 - Sprinkle with chopped fresh parsley before serving, if desired.
# Expert Advice:
01 -
- It's dinner that feels indulgent but lives up to every low-carb promise you've made yourself.
- Somehow tastes like you spent hours cooking when it's actually faster than ordering takeout.
- Leftovers are even better the next day, making weeknight planning actually work for once.
02 -
- Don't skip draining the zucchini boats after seasoning them—excess moisture will make them soggy and dilute your flavors.
- The tomato paste needs a minute to caramelize in the beef mixture; it's not just an ingredient, it's a flavor amplifier that makes everything deeper.
- Cheese that's too brown tastes bitter; watch that final bake closely, especially if your oven runs hot.
03 -
- Room-temperature zucchini cook more evenly than cold ones straight from the fridge; let them sit for 15 minutes if you have time.
- If your baking dish is narrow and the boats are crowded, they steam instead of roast—give them breathing room for better texture.