Stuffed Zucchini Boats With Beef (Printable)

Tender zucchini halves filled with savory beef, tomatoes, herbs, and melted cheese—a comforting weeknight main dish.

# 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
05 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Meats

06 - 1 lb ground beef

→ Dairy

07 - 3 oz shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - 2 tablespoons tomato paste
11 - 1/2 cup breadcrumbs
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried basil
14 - Salt and pepper to taste

# Steps:

01 - Preheat your oven to 375°F.
02 - Slice the zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving a 1/2 inch shell. Chop the pulp and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until soft. Add the garlic and cook for another 30 seconds.
04 - Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 5–6 minutes. Drain excess fat if needed.
05 - Stir in the chopped zucchini pulp, diced tomato, tomato paste, oregano, basil, salt, and pepper. Cook for 4–5 minutes until everything is well combined and most of the liquid is absorbed.
06 - Remove pan from heat. Stir in the breadcrumbs, Parmesan, and fresh parsley.
07 - Arrange the zucchini halves in a baking dish. Fill each with the beef mixture, pressing down lightly to pack.
08 - Sprinkle mozzarella cheese evenly over the tops.
09 - Cover with foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly. Garnish with extra parsley and serve hot.

# Expert Tips:

01 -
  • Everything bakes in one dish, leaving you with minimal cleanup and maximum flavor
  • The zucchini shells become impossibly tender while holding their shape like little edible bowls
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Scooping too much zucchini flesh will leave you with flimsy shells that collapse during baking
  • Let the filling cool slightly before stuffing or you'll burn your fingers trying to work quickly
  • The cheese will continue to firm up slightly after leaving the oven, so serve within 5-10 minutes for the best texture
03 -
  • Don't skip the step of chopping the zucchini pulp and adding it to the filling, it adds moisture and prevents waste
  • Use a piping bag or ziplock bag with the corner cut to fill the boats neatly

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