Description
Delicious and easy stuffed zucchini boats filled with a savory ground beef mixture, topped with melted cheese, and baked to perfection. A hearty, low-carb meal perfect for lunch or dinner that brings together fresh zucchini, flavorful herbs, and a cheesy tomato sauce blend.
Ingredients
Zucchini
- 2 medium zucchini, ends trimmed and cut in half lengthwise (about 8 inches each)
Meat and Vegetables
- 3 tablespoons olive oil
- ¼ cup onion, finely chopped
- 4 tablespoons garlic, minced
- ½ pound ground beef (or ground chicken, ground turkey, or ground sausage)
Cheese and Sauce
- ⅓ cup parmesan cheese, grated
- ⅓ cup shredded cheese (mozzarella or your choice)
- ⅓ cup tomato-based pasta sauce (marinara sauce)
Seasonings
- 2 tablespoons dried Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking pan with cooking spray to prevent sticking.
- Prepare ingredients: Measure all ingredients and have them ready for cooking.
- Cook meat mixture: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and ground meat. Cook for 4 to 6 minutes, stirring frequently, until onions are softened and meat is fully cooked through.
- Mix cheeses and seasonings: In a small bowl, combine parmesan and shredded cheese. Remove about four heaping tablespoons of this cheese mixture and set aside. Add the remaining cheese to the cooked meat mixture along with the marinara sauce, dried Italian seasoning, salt, and pepper. Stir everything well to combine.
- Prepare zucchinis: Using a small spoon, carefully scoop out the seeds and pulp from each zucchini half, creating a hollowed-out ‘boat’ to hold the stuffing. Pat the insides dry with a paper towel.
- Fill zucchini boats: Lightly brush the hollowed zucchinis with olive oil. Divide the meat and cheese mixture evenly among the zucchinis, filling each cavity generously.
- Bake: Place the stuffed zucchinis on the prepared baking pan. Sprinkle the reserved cheese mixture on top of each filled zucchini. Bake in the preheated oven for 30 minutes or until the zucchini is tender and the filling is heated through.
- Serve and enjoy: Remove from the oven and serve hot, savoring every flavorful bite.
Notes
- Keep the peel on: Baking softens the zucchini skin and helps the boats keep their shape.
- Cook right: Remove the meat mixture from heat as soon as onions and garlic are soft and meat is cooked to avoid overcooking.
- Core wisely: Only scoop out the seeds to avoid making the zucchini too soft and collapsing.
- Add more flavor: Enhance the meat mixture with a splash of balsamic vinegar or add powdered stock cube for extra depth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
