Ground Beef Stuffed Zucchini Boats
Tender zucchini stuffed with savory ground beef, topped with melty mozzarella, and baked to perfection. A simple, hearty, and healthy meal perfect for busy weeknights or meal prep!
Ingredients
- 6 medium zucchini
- 1 pound lean ground beef 90/10
- 1 cup yellow onion diced
- 4 cloves garlic minced
- 15 oz 1¾ cups tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Wash the zucchini, trim the ends, and slice each zucchini in half lengthwise.
- Scoop out the flesh from each half using a spoon, leaving about a ¼-inch border. Chop 1 cup of the scooped-out zucchini flesh and set aside.
- Arrange the hollowed zucchini halves cut-side up on the prepared baking sheet.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks (5-7 minutes).
- Drain excess grease if needed. Add diced onion and chopped zucchini flesh to the skillet and cook for 2-3 minutes.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add the tomato sauce, Italian seasoning, salt, and pepper. Stir well and simmer for 2-3 minutes.
- Spoon the beef mixture evenly into each zucchini boat, leaving a little room at the top.
- Top each stuffed zucchini with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, until cheese is bubbly and zucchini is tender but not mushy.
- Let cool for 5 minutes before serving.
Notes
Choose zucchini that are similar in size for even baking. Don't hollow out too much flesh; a ¼-inch border ensures structural integrity. For extra flavor, sprinkle grated Parmesan cheese over the mozzarella before baking. Swap ground beef with ground turkey or spicy Italian sausage for different flavor variations. Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.
