Zucchini Boats with Ground Beef (Print Version)
Tender zucchini loaded with seasoned beef and melted cheese for a satisfying low-carb dinner.
# What You Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Meats
04 - 14 oz ground beef
→ Pantry
05 - 2 tbsp olive oil
06 - 1 can (14 oz) diced tomatoes, drained
07 - 2 tbsp tomato paste
→ Spices & Herbs
08 - 1 tsp dried oregano
09 - 1 tsp dried basil
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Dairy
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
→ Optional
14 - Fresh parsley or basil, for garnish
# Preparation Steps:
01 - Preheat oven to 400°F.
02 - Slice the zucchini in half lengthwise and scoop out the flesh, leaving a 1/2 inch shell. Reserve the scooped flesh and chop it.
03 - Place zucchini halves cut-side up in a baking dish. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook 1 minute more.
05 - Add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5–7 minutes until mixture thickens.
07 - Spoon the beef mixture evenly into the zucchini boats. Top with mozzarella and Parmesan cheese.
08 - Cover baking dish with foil and bake for 20 minutes.
09 - Remove foil and bake an additional 8–10 minutes, until cheese is golden and bubbly.
10 - Garnish with fresh parsley or basil before serving.
# Expert Advice:
01 -
- The tender zucchini becomes the perfect edible vessel for all that savory beef goodness
- Everything cooks in one pan except the quick stuffing step, making cleanup surprisingly manageable
- Leftovers reheat beautifully and actually taste better the next day
02 -
- Do not skip draining the diced tomatoes or your filling will be watery and the boats will be sad and soggy
- The scooped zucchini flesh might seem like scraps but it actually bulks up the filling and adds more vegetable goodness
- Letting the beef mixture simmer until it thickens prevents the filling from being too loose
03 -
- Use a melon baller or small cookie scoop to remove the zucchini flesh efficiently
- Grate your own cheese from blocks for better melting and fresher flavor