Delicious Beef Stuffed Zucchini Boats (Print version)
Tender zucchini boats packed with seasoned ground beef and melted cheese, baked in a simple tomato sauce for an easy weeknight dinner.
# Ingredients:
For the boats and filling
01 -
4 medium zucchini (about 1 1/2 lb / 680 g)
02 -
1 lb (450 g) ground beef (80/20)
03 -
1 small yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon dried basil
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1 cup (110 g) shredded mozzarella cheese
10 -
1 tablespoon olive oil
For the baking sauce
11 -
1 cup (240 g) tomato sauce
12 -
1/2 teaspoon dried oregano
13 -
Pinch of salt
# Instructions:
01 -
Slice each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and flesh, leaving about a 1/2-inch wall. Chop the scooped flesh and set it aside.
02 -
Heat olive oil in a large skillet over medium heat. Add ground beef and diced onion. Cook, breaking up the meat, until it is no longer pink. Stir in garlic, oregano, basil, salt, and pepper. Cook for 1 minute more until fragrant.
03 -
Remove the skillet from heat. Fold the chopped zucchini flesh and half the shredded cheese into the beef mixture. The zucchini adds moisture and helps fill the boats generously.
04 -
Stir together the tomato sauce, remaining chopped zucchini, a pinch of salt, and the extra oregano. Spread this mixture across the bottom of a 9x13 inch baking dish.
05 -
Fill each zucchini half with the beef mixture and place them in the sauced dish. Sprinkle the remaining cheese over the tops. Bake at 400°F (200°C) for 20-25 minutes until the zucchini is tender and the cheese is bubbling and lightly golden.
# Good to know:
01 -
Choose zucchini that are firm and similar in size for even cooking.
02 -
Use an instant-read thermometer to confirm the beef filling reaches 160°F.