Description
These Easy Ground Beef Zucchini Boats are a delicious and healthy dinner option featuring zucchini halves filled with a savory mixture of browned ground beef, tomato sauce, herbs, and cheese, then baked to bubbly perfection. This recipe combines fresh vegetables with hearty meat and rich cheese for a satisfying meal that’s perfect for weeknight dinners.
Ingredients
Vegetables
- 6 small-medium zucchini
- 1 onion, finely diced
- Scooped flesh of 6 zucchini (reserved from zucchini halves)
Meat & Dairy
- 1 pound ground beef
- 1.5 cups shredded cheese (mozzarella, cheddar, or Gouda)
Pantry Items & Seasonings
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh basil (optional)
- 1 teaspoon dried Italian herbs (or dried oregano)
- 1/2 teaspoon garlic powder (or 2 cloves freshly minced garlic)
- 1/2 teaspoon salt (or more to taste)
- Pepper to taste
- 1 (15 oz) can tomato sauce
Instructions
- Prep zucchini: Wash the zucchini thoroughly and slice each one in half lengthwise. Use a small spoon to scoop out the flesh, leaving a boat-shaped shell. Set the scooped flesh aside for later use. Arrange the hollowed zucchini halves on a baking sheet and preheat the oven later as directed.
- Brown beef and season: Heat olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook until softened and translucent. Add the ground beef and cook, breaking it apart, until fully browned. Stir in tomato paste, chopped fresh basil (if using), dried Italian herbs, garlic powder, salt, and pepper to season the meat mixture thoroughly.
- Finish filling: Add the canned tomato sauce and the reserved zucchini flesh to the skillet. You may chop the zucchini flesh if you prefer a more uniform filling. Cover and simmer on low heat for 10 minutes to meld flavors. Remove the lid, stir well, and simmer uncovered for an additional 5 minutes to thicken the sauce slightly.
- Fill and bake: Preheat the oven to 360°F (182°C) if not done earlier. Spoon the meat and tomato filling into the prepared zucchini halves, dividing it evenly. Top each zucchini boat with shredded cheese. Place the baking sheet with stuffed zucchini boats into the oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Notes
- Choose zucchini sizes that are small to medium for easier handling and even cooking.
- You can substitute ground turkey or chicken for a leaner protein option.
- Fresh herbs like basil enhance freshness, but dried herbs work well too.
- For a cheesier topping, add a mix of mozzarella and Parmesan cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in the oven or microwave.
- To reduce salt intake, adjust the salt based on your dietary needs and use low-sodium tomato sauce.
