Description
These Ground Beef Stuffed Zucchini boats are a delicious and hearty low-carb meal perfect for weeknight dinners. Tender zucchini halves are filled with a savory mixture of lean ground beef, onion, garlic, chopped zucchini flesh, and tomato sauce, then topped with melted mozzarella cheese and baked to golden perfection.
Ingredients
Units
Scale
Vegetables
- 6 zucchinis
- 1 cup chopped yellow onion (diced small)
- 1 cup chopped zucchini flesh (scooped from zucchinis)
- 4 minced garlic cloves
Meat
- 1 lb lean ground beef (a ground beef/pork blend will also work)
Other
- 15 oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup shredded mozzarella cheese (or more if needed)
Instructions
- Prepare the zucchinis: Slice the top and bottom off of 6 zucchinis, then slice each zucchini in half lengthwise. Use a spoon to carefully scrape out the inner flesh, reserving it. Chop 1 cup of this flesh into small pieces to use in the filling mixture.
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the hollowed zucchini halves in a single layer. Set aside for later stuffing.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add 1 lb of lean ground beef, breaking it up with the tip of a wooden spatula. Cook until the beef is browned and no longer pink, about 5-7 minutes.
- Drain excess grease: Fold a paper towel and use a wooden spatula to carefully swish around the pan and absorb any excess grease, ensuring the filling is not too oily.
- Sauté vegetables and combine: Add the 1 cup chopped onion and 1 cup chopped zucchini flesh to the skillet. Cook together for 2-3 minutes until vegetables soften slightly. Stir in the 4 minced garlic cloves and cook for another 30 seconds to release their aroma.
- Add tomato sauce and seasonings: Pour in the 15 oz can of tomato sauce. Sprinkle in 1 tsp Italian seasoning, 1 tsp salt, and ½ tsp ground black pepper. Stir everything together and let the mixture simmer gently for 2-3 minutes to reduce excess liquid and intensify flavors.
- Stuff the zucchini boats: Using a spoon, carefully fill each hollowed zucchini half with the ground beef mixture, distributing the filling evenly across all boats.
- Add cheese topping: Generously sprinkle 1 cup of shredded mozzarella cheese over the stuffed zucchinis. Add more cheese if desired for extra cheesiness.
- Bake until tender and golden: Place the baking sheet with stuffed zucchinis into the preheated oven. Bake for 20-25 minutes or until the cheese is melted, bubbly, and golden brown, and the zucchini is tender when poked with a fork.
- Cool and serve: Remove the zucchini boats from the oven and let them cool for about 5 minutes. Slice if desired and serve warm.
Notes
- For extra flavor, sprinkle some red pepper flakes into the filling for a hint of heat.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- To make this recipe gluten-free, ensure your tomato sauce contains no added gluten ingredients.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- Adding fresh basil or parsley on top before serving can enhance freshness and presentation.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 280
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
