Description

These Ground Beef Zucchini Boats are a delicious and healthy twist on a classic stuffed vegetable dish. Hollowed zucchinis are filled with a savory mixture of ground beef, sautéed onions, garlic, marinara sauce, and reserved zucchini flesh, then topped with mozzarella and Parmesan cheese and baked until bubbly and golden. Perfect as a comforting low-carb dinner option that is both flavorful and satisfying.

Ingredients

Scale

Vegetables

4 medium zucchinis
Reserved zucchini flesh (from scooping out the zucchinis)
1 small onion, finely chopped
2 cloves garlic, minced
Fresh basil leaves for garnish (optional)

Meat and Dairy

1 pound ground beef
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Pantry Items and Seasonings

1 cup marinara sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the zucchini boats evenly.
Prepare Zucchinis: Wash the zucchinis thoroughly and trim the ends. Slice each zucchini in half lengthwise to create two long halves.
Scoop Zucchini Flesh: Use a spoon to carefully scoop out the seeds and some flesh from each zucchini half, creating hollow boats. Be gentle to avoid breaking the skin. Save the scooped flesh for the filling.
Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking it up into small pieces until browned and no longer pink, about 6-8 minutes.
Add Filling Ingredients: Stir in the reserved zucchini flesh, marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture cook for another 5 minutes to blend the flavors and heat through.
Fill Zucchini Boats: Place the hollowed zucchini halves in a baking dish. Evenly spoon the beef mixture into each zucchini boat.
Add Cheese Toppings: Sprinkle shredded mozzarella and grated Parmesan cheese over each filled zucchini evenly to ensure a nice melt and golden crust.
Initial Bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25 minutes.
Final Bake: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
Garnish and Serve: Remove from oven, garnish with fresh basil leaves if desired, and serve warm for a satisfying meal.

Notes

To make this dish lower in fat, use lean ground beef or substitute with ground turkey.
Make sure not to scoop out too much zucchini flesh to keep the boats sturdy enough to hold the filling.
For a vegetarian version, substitute the ground beef with cooked lentils or chopped mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
You can add crushed red pepper flakes to the filling mixture if you prefer a bit of heat.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: zucchini boats, ground beef recipe, stuffed vegetables, low carb dinner, baked zucchini, easy family meal