Stuffed Zucchini With Ground Beef (Printable)
Savory ground beef stuffed inside tender zucchini halves, topped with melted cheese and baked golden.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
→ Meats
05 - 1 lb ground beef
→ Dairy
06 - 3/4 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Pantry
08 - 2 tbsp olive oil
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste
→ Garnish
13 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F and line a baking dish with parchment paper.
02 - Cut zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving about a 1/4-inch border to form boats. Roughly chop the scooped zucchini flesh and set aside.
03 - Brush zucchini boats with 1 tbsp olive oil, season with salt and pepper, and place cut side up in the baking dish. Bake for 10 minutes until slightly softened.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds more.
05 - Add ground beef to the skillet and cook until browned, breaking up clumps with a spoon, about 5 minutes. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, and basil. Cook for 4 to 5 minutes until vegetables are softened. Season with salt and pepper.
07 - Remove zucchini boats from the oven and fill each one with the beef mixture, packing gently.
08 - Sprinkle mozzarella and Parmesan evenly over each stuffed boat.
09 - Return to the oven and bake for 18 to 20 minutes, or until cheese is melted and lightly browned.
10 - Garnish with fresh chopped parsley before serving, if desired.
# Expert Tips:
01 -
- The beef filling tastes like it simmered for hours but comes together in one pan while the zucchini pre-bakes
- Everything including cleanup fits into roughly an hour with zero fancy techniques
02 -
- Scooping too aggressively on the first try will crack the zucchini halves, so leave a thicker wall than feels necessary and you can always trim more later
- Draining the beef fat after browning prevents the finished boats from sitting in a greasy puddle that makes the bottom zucchini soggy
03 -
- Pat the scooped zucchini flesh dry with a paper towel before adding it to the skillet to avoid watering down the filling
- Let the boats rest for two to three minutes after baking so the cheese firms up enough to slice cleanly instead of sliding off