Zucchini Boats Beef Cheese (Printer-Friendly Layout)
Baked zucchini loaded with cheesy, veggie-packed beef. Perfect for your main meal and super satisfying.
# Ingredients You'll Need:
→ Zucchini Boats
01 -
4 medium zucchini (about 20–25 cm each), smooth skin, nice and firm
→ Filling
02 -
1 tablespoon good olive oil
03 -
2 cloves garlic, chopped up
04 -
1 medium yellow onion, finely diced
05 -
450 grams lean ground beef or swap in turkey, sausage, or chicken
06 -
120 grams cooked rice or quinoa if you want
07 -
100 grams shredded mozzarella, split in half
08 -
410 grams canned diced tomatoes, with the juice
09 -
120 millilitres tomato or marinara sauce
10 -
1/4 teaspoon black pepper, more or less as needed
11 -
1 teaspoon Italian seasoning blend
12 -
1/2 teaspoon salt, change it up to your taste
13 -
25 grams grated Parmesan
14 -
Fresh basil or parsley, chopped small, for topping if you like
# Step-by-Step Instructions:
01 -
Let the filled zucchini chill for 5–10 minutes so everything sets up. Toss on chopped fresh herbs if you feel like it.
02 -
Cover the stuffed boats with the rest of the mozzarella and Parmesan. Bake at 200°C for about 20–25 minutes. You’re looking for melty and browned cheese and soft zucchini.
03 -
Pile the warm filling into your pre-baked zucchini shells. No need to be shy—load them up.
04 -
If rice or quinoa’s part of your plan, stir it in now. Take the pan off the heat, mix in half of your mozzarella 'til it melts in.
05 -
Chuck in your diced tomatoes, sauce, Italian seasoning, salt, and pepper. Stir it up. Let it bubble on low with the lid on about 10–15 minutes so flavors come together. If it gets dry, a splash of water or sauce helps.
06 -
Next, add the chopped scooped-out zucchini to the pan. Give it a few minutes until it softens up.
07 -
Toss your ground meat in and cook. Smash any big chunks with your spoon. Let it brown up for 8–10 minutes. If there’s too much fat, pour some off.
08 -
Pour olive oil into a big pan. Get it hot over medium. Put in the diced onion—let it get nice and soft, about 5–7 minutes. Stir in the garlic for a minute, just until it smells good.
09 -
Lay your hollowed zucchini cut side up in a baking dish. Give them a brush of oil and a little sprinkle of salt and pepper. Bake for about 10–15 minutes, then take them out and let them hang out.
10 -
Take a spoon or melon baller and gently scoop the middle out of each zucchini half, keeping about 0.5–1 cm rim. Chop up about a cup (roughly 150 grams) of the stuff you pulled out and save it for later.
11 -
Start by heating the oven to 200°C. Rinse the zucchini, trim the ends, then cut right down the middle lengthwise.
# Extra Tips and Tricks:
01 -
Baking the zucchini first makes them soft and keeps the stuffing from going soggy.
02 -
For something lighter, you can always swap in chicken or turkey for the beef.