Stuffed Zucchini Boats (Print Version)
Hollowed zucchini filled with seasoned ground beef, tomatoes and topped with bubbly cheese for a delicious, complete meal.
# Ingredients:
→ Main Ingredients
01 -
4 medium zucchini (8-10 inches each, firm, smooth skin)
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 pound lean ground beef (or ground turkey, chicken, or sausage)
06 -
1 (14.5 ounce) can diced tomatoes, undrained
07 -
1/2 cup tomato sauce or marinara sauce
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon salt (or to taste)
10 -
1/4 teaspoon black pepper (or to taste)
11 -
1/2 cup cooked rice or quinoa (optional)
12 -
1 cup shredded mozzarella cheese, divided
13 -
1/4 cup grated Parmesan cheese
14 -
Fresh parsley or basil, chopped (optional, for garnish)
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C). Wash the zucchini thoroughly. Trim off the ends, then slice each zucchini in half lengthwise.
02 -
Using a spoon, carefully scoop out the flesh from the centers of each zucchini half, leaving about a 1/4 to 1/2-inch thick shell. Roughly chop 1 cup of the scooped-out flesh and set it aside.
03 -
Place the hollowed-out zucchini boats cut-side up on a baking dish. Lightly brush them with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, then remove and set aside.
04 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
05 -
Add the lean ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 8-10 minutes. Drain off excess fat.
06 -
Stir in the chopped zucchini flesh and cook for 3-5 minutes. Add diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Bring to a simmer, reduce heat to low, and cook for 10-15 minutes.
07 -
If using, stir in cooked rice or quinoa. Remove from heat and mix in 1/2 cup shredded mozzarella cheese until combined.
08 -
Evenly spoon the filling into the pre-baked zucchini boats, packing gently but generously.
09 -
Sprinkle the remaining 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese evenly over the stuffed zucchini boats.
10 -
Bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the zucchini is tender, the filling is hot, and the cheese is melted and golden brown.
11 -
Remove from the oven and let rest 5-10 minutes before serving. Garnish with fresh parsley or basil if desired.
# Additional Notes:
01 -
Pre-baking zucchini shells prevents them from becoming watery.
02 -
Use freshly shredded cheese for the best melting quality.