Description
Delicious and easy-to-make stuffed zucchini boats filled with seasoned ground beef, topped with gooey cheese, and baked to perfection.
Ingredients
- 1 lb ground beef (80/20 preferred)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 cup cheese, shredded (mozzarella, cheddar, or a blend)
- 4 medium zucchinis, halved lengthwise and scooped out
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil or parchment for easy cleanup.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion softens and becomes translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Cook, breaking it into small pieces with a spatula, until the meat is browned and cooked through. Drain excess fat if desired.
- Stir in the tomato sauce, Italian seasoning, paprika, and a pinch of salt and pepper. Let the mixture simmer for a few minutes so the flavors meld. Taste and adjust seasoning.
- While the beef simmers, prepare the zucchinis: halve each lengthwise and scoop out the centers to create “boats.” Lightly salt the cavities if you like and pat dry.
- Spoon the beef mixture into each zucchini boat, packing it gently. Top each filled boat with an even layer of shredded cheese.
- Arrange the filled boats on the prepared baking sheet. Bake for about 20 minutes, or until the zucchinis are tender and the cheese is melted and golden.
- Remove from the oven and let cool for a couple of minutes. Serve the boats warm.
Notes
If needed, ground turkey or a plant-based crumbled mix works well as a substitute. For lower sodium, use no-salt-added tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American