Stuffed Zucchini With Ground Beef (Printable version)

Tender zucchini halves filled with savory beef, topped with melted cheese and baked 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 4–5 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 18–20 minutes, or until cheese is melted and browned.
10 - Garnish with fresh parsley before serving, if desired.

# Expert Advice:

01 -
  • It turns a humble vegetable into something that feels like a real meal, not just a side pretending to be dinner
  • The cheese gets crispy in spots while the beef mixture stays juicy underneath, which is a texture combo you did not know you needed
02 -
  • Skipping the initial 10 minute bake on the empty boats will leave you with watery, undercooked zucchini no matter how long you bake them stuffed
  • The scooped zucchini flesh adds moisture and body to the filling, so do not throw it away thinking it is just scraps
03 -
  • Pat the scooped zucchini flesh dry with a paper towel before adding it to the skillet to prevent the filling from getting watery
  • Use a mix of mozzarella and a sharper cheese like provolone if you want the top to have more personality than just mild melt

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