Stuffed Zucchini Boats With Ground Beef (Printable)
Tender zucchini halves filled with savory beef, tomatoes, and herbs, topped with melted cheese—a comforting weeknight main.
# What you need:
→ Vegetables
01 - 4 medium zucchinis, halved lengthwise
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 2 tablespoons fresh parsley, chopped, plus extra 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 freshly ground black pepper to taste
# Directions:
01 - Set oven to 375°F to ensure proper cooking temperature.
02 - Cut zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving a 1/2 inch thick shell. Finely chop the reserved pulp and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and continue cooking for 30 seconds until fragrant.
04 - Add ground beef to the skillet. Break up with a spoon and cook for 5-6 minutes until fully browned. Drain excess fat if necessary.
05 - Stir in chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Simmer for 4-5 minutes until well combined and most liquid has evaporated.
06 - Remove from heat. Mix in breadcrumbs, Parmesan cheese, and fresh parsley until evenly distributed throughout the beef mixture.
07 - Arrange zucchini halves in a baking dish. Fill each shell with the beef mixture, pressing down gently to pack the filling securely.
08 - Sprinkle shredded mozzarella cheese evenly over the tops of the stuffed zucchinis.
09 - Cover baking dish with aluminum foil and bake for 20 minutes to cook the zucchini through.
10 - Remove foil and continue baking for 10-15 minutes until cheese is golden brown and bubbly. Garnish with additional fresh parsley and serve immediately.
# Expert Tips:
01 -
- Everything cooks in one vessel except that quick stovetop filling prep, meaning minimal cleanup afterward
- The zucchini becomes incredibly tender while the beef mixture stays juicy and flavorful
02 -
- Do not skip scooping out extra zucchini pulp or the boats will be watery and the filling won't fit properly
- Let the beef mixture cool slightly before stuffing so it's easier to handle and packs better
03 -
- Use a melon baller or small cookie scoop to remove the zucchini pulp cleanly and evenly
- Place a wire rack in your baking dish under the zucchini if you want them to cook more evenly without getting soggy bottoms