Stuffed Zucchini With Ground Beef (Printable Version)

Tender zucchini halves filled with seasoned ground beef, topped with melted cheese, and baked golden.

# What You Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced

→ Meats

05 - 1 lb ground beef

→ Dairy

06 - 3/4 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese

→ Pantry

08 - 2 tbsp olive oil
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste

→ Garnish

13 - Fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper.
02 - Cut zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving about 1/4 inch border to form boats. Roughly chop the scooped zucchini flesh and set aside.
03 - Brush zucchini boats with 1 tbsp olive oil, sprinkle with salt and pepper, and place in baking dish cut side up. Bake for 10 minutes to soften.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds more.
05 - Add ground beef to the skillet. Cook until browned, breaking up any clumps with a spoon, about 5 minutes. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, and basil. Cook for another 4–5 minutes until vegetables are softened. Season with salt and pepper.
07 - Remove zucchini boats from oven. Fill each boat with beef mixture, packing gently.
08 - Sprinkle mozzarella and Parmesan evenly over stuffed boats.
09 - Return to oven and bake 18–20 minutes, or until cheese is melted and browned.
10 - Garnish with fresh parsley before serving, if desired.

# Expert Suggestions:

01 -
  • It hits that deep comfort food craving without the heavy carb coma afterward
  • The cheese gets bubbly and golden in a way that makes the whole dish feel indulgent even though it is genuinely wholesome
02 -
  • Scooping too aggressively on the first try will leave you with paper thin walls that collapse the second you try to fill them
  • The pre bake step for the empty boats is not optional because raw stuffed zucchini releases so much water it turns the filling into soup
03 -
  • Pat the scooped zucchini flesh dry with a paper towel before adding it to the skillet to prevent the filling from getting watery
  • Let the stuffed boats rest five minutes before serving so the cheese sets slightly and does not slide right off when you try to eat them

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