If you're looking for a healthy, low-carb dinner option, these Beef Stuffed Zucchini Boats are just the thing! Loaded with seasoned ground beef, marinara sauce, and topped with melty cheese, they’re sure to become a family favorite.
INGREDIENTS
- Zucchini: 6-8 medium zucchini or 12 small ones, hollowed out to create boats for the filling.
- Ground Beef: 1 pound of lean ground beef, providing a rich and savory filling.
- Olive Oil: 1 tablespoon, used to sauté the onions and garlic.
- Onion: 1/2 cup, chopped for added flavor and texture.
- Garlic: 2 cloves, minced, bringing a delicious aromatic element to the dish.
- Marinara Sauce: 1 cup, for a rich, tomatoey base.
- Italian Seasoning: 1 tablespoon, for a blend of herbs that enhance the flavor of the filling.
- Salt: 1/4 teaspoon, to season the filling.
- Pepper: 1/4 teaspoon, for a touch of spice.
- Cheddar or Mozzarella Cheese: 1 cup, shredded, to add a cheesy topping.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F. Slice the zucchini in half lengthwise and carve out the insides with a spoon. Chop the zucchini pulp and set it aside. Line the zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.
- Step 2:
- Heat olive oil in a non-stick skillet. Sauté the chopped onion for 2-3 minutes until it begins to turn golden. Add the minced garlic and cook for a few seconds until fragrant.
- Step 3:
- Add the ground beef to the skillet and cook for 3-5 minutes, or until the meat is no longer pink. Stir in the marinara sauce, zucchini pulp, Italian seasoning, salt, and pepper. Let the mixture simmer for 8-10 minutes, allowing the flavors to meld together.
- Step 4:
- Spoon the beef mixture into the prepared zucchini boats, filling them generously. Top each with shredded cheddar or mozzarella cheese.
- Step 5:
- Bake the zucchini boats in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serving and Storage Tips
- Serve the zucchini boats hot, straight from the oven. Pair them with a fresh side salad or some crusty bread for a complete meal.
- Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the zucchini boats in the oven at 350°F for 10-12 minutes until warmed through.
Helpful Notes
- You can use ground turkey or chicken as a leaner alternative to beef.
- For added flavor, sprinkle some fresh basil or parsley over the top just before serving.
- If you prefer a vegetarian option, try replacing the beef with a mixture of quinoa, beans, or lentils.
Tips from Well-Known Chefs
- Chef Jamie Oliver recommends roasting the zucchini for 5 minutes before adding the filling to enhance the flavor and texture.
- Gordon Ramsay suggests using a mix of cheeses like mozzarella and parmesan for a richer taste.
- Ina Garten advises seasoning the filling generously with fresh herbs for an extra burst of flavor.
WHY YOU'LL LOVE THIS RECIPE
- This dish is low-carb, making it perfect for a healthy yet hearty dinner.
- The zucchini boats are customizable—swap out ingredients to suit your preferences!
- It’s an easy, one-pan meal that requires minimal cleanup, perfect for busy weeknights.
VARIATIONS
- For a spicier version, add red pepper flakes or chopped jalapeños to the filling.
- Try using marinara sauce with added herbs or garlic for extra flavor.
- Top the zucchini boats with panko breadcrumbs for a crunchy finish.