Beef Stuffed Zucchini Boats offer a nutritious, low-carb alternative to traditional stuffed dishes. Zucchini serves as a tender and flavorful base, filled with seasoned ground beef, marinara sauce, and sautéed vegetables. The addition of melted cheddar or mozzarella cheese on top makes these zucchini boats even more satisfying. This easy-to-make dinner is perfect for busy weeknights and provides a delicious way to enjoy your vegetables in a whole new way.
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.