Cheesy Beef Zucchini Boats
Hollowed zucchini halves stuffed with seasoned ground beef, tomato, and melted cheese, then baked until golden. A Mediterranean weeknight dinner that feels fancy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 whole medium zucchini
- ½ lb ground beef
- ½ cup canned diced tomato
- ¾ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ¼ cup parmesan cheese, grated
Instructions
- 1
Halve the zucchini lengthwise. Scoop out the flesh, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
- 2
Heat oil in a skillet over medium-high. Brown ground beef, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 3
Add garlic and cook 30 seconds until fragrant. Stir in chopped zucchini flesh, diced tomato, oregano, salt, and pepper.
- 4
Simmer 3 minutes to evaporate excess liquid, stirring occasionally, then remove from heat.
- 5
Arrange zucchini boats in a baking dish. Divide beef mixture evenly among them, then top each with mozzarella and parmesan.
- 6
Bake at 400°F for 8 minutes until cheese melts and tops turn golden. Serve hot.
Tools you’ll need
- sharp knife
- spoon
- 12-inch skillet
- baking dish (9x13 or similar)
- oven
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