zucchini boats beef
Delicious and hearty zucchini boats filled with savory ground beef and melted cheese, perfect for a low-carb dinner option that’s both satisfying and nutritious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 medium zucchinis
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash zucchinis and slice them in half lengthwise. Scoop out the seeds and flesh to create hollow boats, reserving the flesh.
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until softened.
- Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon.
- Chop the reserved zucchini flesh and add to the beef mixture along with diced tomatoes, oregano, basil, salt, and pepper. Cook for 5-7 minutes until flavors combine and excess moisture evaporates.
- Arrange zucchini boats in a baking dish and fill them with the beef mixture.
- Sprinkle mozzarella and Parmesan cheese evenly over the stuffed zucchinis.
- Bake for 20-25 minutes, or until zucchini is tender and cheese is bubbly and golden.
- Garnish with fresh parsley if desired and serve warm.
Notes
For extra flavor, add a pinch of red pepper flakes to the beef mixture or top with a dollop of sour cream before serving.