5.0 from 3 votes
Stuffed Zucchini Boats with Ground Beef
Making zucchini boats with ground beef has never been easier! All you need is a few ingredients and a little kitchen time to put this hearty dish together!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 365 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
American
Ingredients
- 2 medium zucchini ends trimmed, then cut in half lengthwise, 8 inch
- 3 tablespoons olive oil
- ¼ cup onion finely chopped
- 4 tblsp garlic minced
- ½ pound ground beef ground chicken, ground turkey, ground pork, or ground sausage
- ⅓ cup Parmesan cheese grated
- ⅓ cup cheese shredded
- ⅓ cup tomato based pasta sauce
- 2 tablespoons dried Italian seasoning
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray.
- Get out and measure all of your ingredients.
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic and ground meat. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the meat is cooked through.
- In a small bowl, mix the cheeses together. Remove four heaping tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and Italian seasoning. Add salt and pepper, as desired. Mix well.
- Use a small spoon to scrape out the insides of each zucchini half - the seeds and pulp. Make a valley to hold the stuffing! Pat inside of the zucchini with paper towel.
- Brush lightly with olive oil. Divide the meat mixture between the zucchinis. Filling each one.
- Put the stuffed zucchinis onto the prepared pan and sprinkle the reserved cheese on top. Bake 30 minutes. Or until baked through and tender.
- Enjoy every bite.
Cup of Yum
Notes
- Keep the peel on: You might be tempted to peel the zucchini, but for this recipe, it’s best to keep it on. Baking will make the skin nice and tender, and without the skin, the entire thing would just fall apart.
- Cook right: Avoid overcooking the meat mixture. Take it off heat once the onions and garlic are soft, and the meat is fully cooked.
- Core wisely: Zucchinis are soft, and it's very easy to scoop out too much if you aren't careful. Make sure you only remove the seeds.
- Add more flavor: To add a bit of extra flavor and deliciousness, you can add a splash of balsamic vinegar or some powdered stock cube into the ground beef mixture.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
13g
(4%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
354mg
(15%)
Potassium
598mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
495IU
(10%)
Vitamin C
24mg
(27%)
Calcium
238mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 354mg | 15% |
| Potassium | 598mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 238mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.