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Zucchini boats have emerged as a delightful and health-conscious option for those looking to enjoy a satisfying meal without the guilt. This dish combines the natural goodness of zucchini with an array of savory fillings, making it a versatile choice for any dining occasion—from casual family dinners to more elaborate gatherings. The appeal of stuffed zucchini lies in its ability to harmonize different flavors and textures. Each bite reveals a tender zucchini shell cradling a delicious filling of ground beef, fresh vegetables, and a generous layer of melted cheese, creating a wholesome meal that delights the palate.

Stuffed Zucchini with Ground Beef

Discover the joy of making stuffed zucchini boats, a delicious and nutritious meal perfect for any occasion! These versatile boats are filled with savory ingredients like ground beef, fresh veggies, and melted cheese, creating a satisfying dish that appeals to all taste preferences. With easy substitutions for vegetarian or gluten-free options, this recipe invites creativity in the kitchen. Enjoy a healthy meal while exploring a wealth of flavors and textures with every bite.
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Ingredients
  

4 medium zucchinis

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked rice (or quinoa)

1 can (14.5 oz) diced tomatoes, drained

1 teaspoon Italian seasoning

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded mozzarella cheese

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the zucchinis in half lengthwise and scoop out the seeds and flesh gently using a spoon, creating boats. Set the scooped zucchini flesh aside for later use.

      In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 2-3 minutes).

        Add the ground beef to the skillet and cook until browned. Drain any excess fat.

          Stir in the reserved zucchini flesh, cooked rice, drained diced tomatoes, Italian seasoning, paprika, salt, and pepper. Mix well and cook for an additional 5 minutes to combine flavors.

            Remove the skillet from heat and stir in half of the shredded mozzarella cheese.

              Carefully spoon the ground beef mixture into each zucchini boat, filling them generously.

                Place the stuffed zucchinis in a baking dish. Top with the remaining mozzarella cheese.

                  Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.

                    Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4