Mediterranean Beef-Stuffed Zucchini Boats
Halved zucchini filled with spiced ground beef, tomato, and herbs, then roasted until tender. A complete Mediterranean dinner ready in under 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 4 whole zucchini, medium
- 1 lb ground beef
- 1 can (14.5 oz) canned diced tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ cup feta cheese, crumbled
- 1 to taste salt and black pepper
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with foil.
- 2
Cut zucchini in half lengthwise. Scoop out the centers with a spoon, leaving a 1/4-inch shell.
- 3
Arrange zucchini halves cut-side up on the sheet pan. Season the insides lightly with salt and pepper.
- 4
Brown ground beef in a skillet over medium-high heat, breaking it up with a spoon, ~6 minutes.
- 5
Add minced garlic and oregano; cook until fragrant, ~1 minute.
- 6
Pour in canned tomatoes (with juice). Simmer uncovered until sauce thickens, ~4 minutes.
- 7
Stir in feta cheese. Season with salt and pepper to taste.
- 8
Divide beef mixture evenly among the zucchini boats, filling the hollows generously.
- 9
Roast for 20 minutes until zucchini is tender and edges are lightly caramelized.
- 10
Remove from oven and let rest 2 minutes. Serve hot.
Tools you’ll need
- sheet pan
- foil
- large spoon or melon baller
- 12-inch skillet
- wooden spoon
- oven
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