Description
Hearty and wholesome, these Stuffed Zucchini Boats feature tender zucchini filled with a savory ground beef and tomato mixture, topped with melted cheese. It’s a satisfying and easy weeknight dinner for the whole family.
Ingredients
- 4 medium zucchini (about 8–10 inches each)
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (plus more for zucchini)
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Wash zucchini, slice lengthwise, and scoop out flesh and seeds, leaving a 1/4-inch border. Lightly salt the insides and place cut-side down on a wire rack for 10-15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain any fat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add diced tomatoes (undrained), Italian seasoning, paprika, salt, and pepper to the skillet. Stir well and simmer for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
- Pat zucchini boats dry with paper towels. Arrange on a baking sheet. Spoon ground beef filling evenly into each zucchini half, mounding slightly.
- Bake for 20-25 minutes, or until zucchini is tender. Remove from oven, sprinkle with mozzarella and Parmesan cheese, and return to oven for another 5-10 minutes, until cheese is melted and bubbly. For extra browning, broil for 1-2 minutes, watching carefully.
- Prep Time: 20 mins
- Cook Time: 30-35 mins