Zucchini Boats Stuffed Beef (Print Version)
Enjoy tender zucchini boats filled with seasoned ground beef, vegetables, and melted cheese for a hearty meal.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
→ Meats
06 - 14 oz lean ground beef
→ Sauces & Liquids
07 - 14 oz canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 tablespoons olive oil
→ Cheese
10 - 1/2 cup shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
→ Spices & Seasonings
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - 1/2 teaspoon paprika
15 - Salt and black pepper, to taste
# How to Cook:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create boats, leaving about 1/2 inch shell. Chop the scooped zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 2–3 minutes until softened. Add garlic, chopped zucchini flesh, and bell pepper; cook another 3–4 minutes.
04 - Add ground beef to the pan. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes.
05 - Stir in diced tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper. Simmer for 5–7 minutes until the mixture thickens. Remove from heat and stir in chopped parsley.
06 - Arrange zucchini boats in the prepared baking dish. Spoon beef and tomato mixture evenly into each boat.
07 - Sprinkle with mozzarella and Parmesan cheese.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden.
09 - Garnish with extra parsley before serving.
# Expert Advice:
01 -
- The zucchini gets tender and almost silky while the filling stays hearty and deeply savory.
- It's naturally low-carb and gluten-free without tasting like a compromise dish.
- One pan and twenty minutes of hands-on time means weeknight dinner without the stress.
02 -
- Don't skimp on scooping out the zucchini flesh—too thin a shell and it'll collapse into mush; too thick and it stays tough no matter how long you bake it.
- If your filling looks soupy before you spoon it into the boats, let it simmer a minute longer; the zucchini will release moisture as it bakes, so you need to start with something concentrated.
03 -
- If your zucchini are especially watery, sprinkle the hollowed boats with a tiny pinch of salt and let them sit for 10 minutes before filling; this draws out excess moisture so they don't get soggy.
- Real Parmesan makes a visible difference here—it browns differently and adds a nuttiness that pre-grated cheese can't match.