Ground Beef Stuffed Zucchini Boats Recipe
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 zucchini boats
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Calories
359 kcal
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Course
Main Course
Ground Beef Stuffed Zucchini Boats Recipe
Description
This recipe begins by preparing zucchini halves that are hollowed to create boats. The pulp is divided to mix with the ground beef, seasoned with salt, pepper, garlic powder, onion powder, and a blend of herbs like oregano, basil, and rosemary, combined with shredded cheese for moisture and flavor. The remaining pulp is added to a seasoned tomato sauce, which is poured around the stuffed zucchinis in the baking dish.
Topping the stuffed boats with shredded cheese and drizzling olive oil before baking results in a golden, bubbly cheese crust with tender, cooked zucchini and moist, flavorful beef filling. The use of dried seasonings simplifies preparation without losing aromatic depth.
This dish serves well as a hearty main course, combining vegetables and protein in one baked casserole suitable for family dinners. The sauce coating adds moisture and enriches the overall taste experience.
For optimum flavor, ground beef with 15-20% fat content is recommended, but mixing with pork can add richness. Fresh herbs can be used alternatively to dried, adjusting quantity accordingly. The sauce is optional but enriches the dish.
Ingredients
Stuffed Zucchini
- 2 Medium zucchini *see Notes
- ½ Pound ground beef
- ½ Teaspoon salt
- ¼ Teaspoon black pepper ground
- 1 Teaspoon onion powder *see Notes
- 1 Teaspoon garlic powder
- 1 Tablespoon oregano see Notes, or marjoram or savory herb
- 1 Teaspoon basil fresh or dried
- ½ Teaspoon rosemary fresh or dried
- ½ Cup cheese see Notes, shredded
Sauce *see Notes
- 1 Cup tomato sauce *see Notes
- ½ Teaspoon salt
- ¼ Teaspoon black pepper ground
- 1 Tablespoon oregano Fresh *see Notes for dry, or marjoram or savory herb
- ½ Teaspoon onion powder
- ½ Teaspoon garlic powder
Topping
- ½ Cup cheese shredded
- 2 Tablespoon olive oil
Instructions
Prep Zucchini
- Rinse and pat dry zucchini.
- Cut ends off zucchini and cut it into half.
- Arrange Zucchini halves in your baking dish. Cut the 4th one a bit short so that it fits there. Slice the remaining zucchini piece that didn't fit, it will be added to the sauce afterward.
- Hollow out zucchini. Collect fruit pulp.
- Spread zucchini pulp between 2 bowls. One is for the stuff, the other for the sauce. Add the sliced zucchini parts to the bowl for the sauce.
Prep Stuffing
- Add ground beef, seasoning, and cheese to one of the bowls with the zucchini.
- Combine ground meat stuffing.
Prep Sauce
- In the second bowl, add tomato sauce and seasoning to the zucchini pulp.
- Combine everything well.
Put it all together
- Preheat oven to 400 Fahrenheit/ 200 Celsius.
- Stuff zucchini with the meat filling.
- Spread the sauce around/between the zucchini.
- Top boats with cheese and sprinkle some olive oil over all that.
- Bake your zucchini boat at 400 Fahrenheit/ 200 Celsius for about 20 minutes or until golden on the top.
- Serve up hot.
Notes
- Choose ground beef with 15-20% fat for juicier filling; mixing with pork adds flavor.
- Fresh herbs may replace dried; use 1 tablespoon fresh or 1 teaspoon dried herbs.
- The tomato sauce is optional but enhances moisture and taste around the boats.
- Using dried garlic and onion powder cuts prep time but fresh versions can be substituted.
- Select your favorite shredded cheese such as cheddar, mozzarella, or emmental for topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4zucchini boats
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 1332mg | 56% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 357mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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