Zucchini Boats with Beef (Printer-friendly)
Tender zucchini halves filled with flavorful beef, vegetables, and rich tomato sauce baked until golden.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium red bell pepper, diced
05 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
→ Meats
06 - 14 ounces lean ground beef
→ Sauces & Liquids
07 - 14 ounces canned diced tomatoes
08 - 2 tablespoons tomato paste
09 - 2 tablespoons olive oil
→ Cheese
10 - ½ cup shredded mozzarella cheese
11 - ¼ cup grated Parmesan cheese
→ Spices & Seasonings
12 - 1 teaspoon dried oregano
13 - ½ teaspoon dried basil
14 - ½ teaspoon paprika
15 - Salt and black pepper, to taste
# How To Make It:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchinis in half lengthwise. Scoop out seeds and some flesh, leaving a ½ inch thick shell. Chop scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion 2–3 minutes until softened. Add garlic, chopped zucchini flesh, and bell pepper; cook an additional 3–4 minutes.
04 - Add ground beef to skillet. Break up with a spoon and cook until browned and cooked through, about 5 minutes.
05 - Stir in diced tomatoes, tomato paste, oregano, basil, paprika, salt, and pepper. Simmer 5–7 minutes until thickened. Remove from heat and stir in chopped parsley.
06 - Arrange zucchini halves in baking dish. Spoon beef and tomato mixture evenly into each boat.
07 - Sprinkle mozzarella and Parmesan cheeses over stuffed zucchinis.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and golden.
09 - Sprinkle extra parsley on top before serving.
# Expert Tips:
01 -
- It feels impressive and restaurant-worthy but comes together faster than takeout.
- You get a complete meal in one dish with vegetables, protein, and sauce all built in.
- The cheese on top browns to this perfect golden crisp that makes every bite satisfying.
02 -
- If your zucchini boats are too thick-walled, they'll stay hard inside while the cheese burns on top; scoop boldly and don't worry about making them delicate.
- The tomato sauce needs that simmer time to thicken, or your boats will sit in a pool of liquid and get soggy instead of nestled in filling.
- Covering with foil matters because it keeps the zucchini from drying out before it gets tender.
03 -
- Pat your zucchini boats dry before filling them so the moisture doesn't make the filling watery and loose.
- Taste the beef mixture before it goes into the boats and season boldly—it's your only chance, so don't be timid with salt and pepper.