Beef Stuffed Zucchini Boats
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
Beef Stuffed Zucchini Boats
Description
This recipe takes zucchini, halved and scooped to create boats that hold a well-seasoned filling made from cooking ground beef with onions, garlic, and the tender zucchini pulp itself. The mixture simmers with marinara sauce and Italian seasoning, then is spooned back into the zucchini shells. A cheese topping melts over the boats during baking, providing a golden, gooey finish.
The final dish balances the mild freshness of zucchini with the rich, savory filling and creamy cheese, offering a hearty yet vegetable-forward meal. Baking softens the zucchini boats so they hold their shape but are tender to the bite.
The recipe is straightforward and makes a substantial dish for dinner, suitable as a main course. Using parchment paper or greased baking sheets prevents sticking during baking.
Ingredients
- 6-8 zucchini or 12 small, medium
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1 cup marinara sauce
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese low-fat, shredded, or mozzarella cheese
Instructions
- Preheat oven to 375F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini 'meat' and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
- Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Ad the garlic and cook for a few seconds. Add meat and cook until it's no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.
- Spoon mixture into zucchini boats and top each with a drizzle of cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.
User Reviews
Overall Rating
4.8
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