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Savory Ground Beef Stuffed Zucchini Boats with Mozzarella

ground beef stuffed zucchini boats - featured image
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A quick and delicious recipe featuring ground beef stuffed zucchini boats topped with melty mozzarella cheese, perfect for weeknights or potlucks.

Ingredients

Scale
  • 4 medium zucchinis (about 8–10 inches long), halved lengthwise and seeded
  • 1 lb ground beef (85% lean preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned diced tomatoes, drained
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 tsp dried Italian seasoning (or mix of oregano, basil, and thyme)
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • Optional garnishes: fresh parsley or basil, chopped; red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis, then slice them lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh to create boats about 1/4-inch thick. Set the scooped flesh aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until softened and translucent.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  5. Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  6. Stir in the reserved zucchini flesh, canned diced tomatoes, dried Italian seasoning, salt, and pepper. Cook for another 5 minutes, letting the flavors meld and the mixture thicken slightly. Taste and adjust seasoning if needed.
  7. Remove the skillet from heat. Stir in the grated Parmesan cheese (optional).
  8. Place the zucchini boats in a baking dish. Drizzle with the remaining olive oil.
  9. Fill each zucchini boat generously with the ground beef mixture, pressing down lightly.
  10. Top each boat with shredded mozzarella cheese.
  11. Bake uncovered for 20-25 minutes until the zucchini is tender but not mushy, and the cheese is bubbly and golden brown.
  12. Remove from oven and let cool for 5 minutes. Garnish with fresh parsley or basil, and red pepper flakes if desired.
  13. Serve warm and enjoy.

Notes

If zucchini seems watery, sprinkle with salt and let sit for 10 minutes before patting dry to prevent sogginess. Do not overbake to keep zucchini tender but intact. Whole milk mozzarella melts best for gooey texture. For a golden top, broil for last 2 minutes watching closely. Filling can be prepared a day ahead to save time.

Nutrition

Keywords: ground beef, zucchini boats, stuffed zucchini, mozzarella, easy dinner, quick recipe, potluck, weeknight meal, gluten-free

Find it online: https://sparklespoon.com/savory-ground-beef-stuffed-zucchini-boats-with-mozzarella-recipe-easy-and-delicious/