Stuffed Zucchini Ground Beef (Printable)

Tender zucchini halves filled with savory ground beef, topped with melted cheese and baked golden.

# What You Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced

→ Meats

05 - 1 lb ground beef

→ Dairy

06 - 3/4 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese

→ Pantry

08 - 2 tbsp olive oil
09 - 2 tbsp tomato paste
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - Salt and black pepper, to taste

→ Garnish

13 - Fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper.
02 - Cut zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving about 1/4 inch border to form boats. Roughly chop the scooped zucchini flesh and set aside.
03 - Brush zucchini boats with 1 tbsp olive oil, season with salt and pepper, and place cut side up in the baking dish. Bake for 10 minutes to soften.
04 - Heat remaining olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 30 seconds.
05 - Add ground beef to the skillet. Cook until browned, breaking up clumps with a spoon, about 5 minutes. Drain excess fat if needed.
06 - Stir in chopped zucchini flesh, diced tomato, tomato paste, oregano, and basil. Cook for 4 to 5 minutes until vegetables are softened. Season with salt and pepper.
07 - Remove zucchini boats from the oven. Fill each boat with the beef mixture, packing gently.
08 - Sprinkle mozzarella and Parmesan evenly over the stuffed boats.
09 - Return to the oven and bake for 18 to 20 minutes, or until cheese is melted and browned.
10 - Garnish with fresh chopped parsley before serving, if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan and one baking dish so cleanup is almost suspiciously easy
  • The cheese gets bubbly and golden in a way that makes the whole house smell like an Italian kitchen
02 -
  • Pre baking the empty zucchini boats is not optional because raw zucchini releases water and will turn your filling into a soggy mess
  • Draining the beef fat after browning keeps the finished boats from feeling heavy and greasy on the plate
03 -
  • Salt the scooped zucchini flesh lightly and let it sit in a colander for five minutes before cooking to draw out excess moisture
  • Use the back of your spoon to really press the filling into the boats so nothing shifts when you add the cheese layer

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