Stuffed Zucchini With Ground Beef (Printable Version)
Tender zucchini filled with savory ground beef, melted mozzarella, and Parmesan, baked until golden.
# What You’ll 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
# Directions:
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 to 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 to 20 minutes, or until cheese is melted and browned.
10 - Garnish with fresh parsley before serving, if desired.
# Quick Tips:
01 -
- It turns a humble vegetable into something that feels like a real dinner, not a sad diet compromise
- The beef filling is so deeply seasoned you will not miss pasta or bread at all
- Cleanup is basically one skillet and one baking dish, which means you get to relax after dinner instead of scrubbing
02 -
- Under baking the zucchini shells in the first step is the most common mistake and it results in a watery, crunchy center that undermines the whole dish
- Salting the scooped zucchini flesh lightly and letting it sit for a few minutes before cooking helps draw out excess moisture so your filling is not soupy
03 -
- Setting the stuffed boats on a wire rack inside the baking dish lets air circulate underneath and keeps the bottoms from getting soggy
- A quick broil for the final two minutes gives you restaurant quality cheese browning without overcooking the filling