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Easy Ground Beef Zucchini Boats

Delicious, healthy zucchini boats filled with ground beef, herbs, and cheese, offering a flavorful alternative to traditional pasta dishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 medium zucchinis Choose firm zucchinis for best results.
  • 1 lb ground beef Can substitute with ground turkey or chicken.
  • 1 cup diced tomatoes Canned or fresh both work well.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning For flavor enhancement.
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional) Use your favorite cheese for topping.
  • as needed Olive oil Drizzle for cooking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash the zucchinis thoroughly. Halve each zucchini lengthwise and scoop out the center using a spoon, creating a boat-like hollow. Set them aside.
  3. In a sizable skillet, heat a drizzle of olive oil over medium heat. Add diced onions and minced garlic, sautéing them until they become fragrant—about 2-3 minutes.
  4. Add the ground beef, seasoning it with salt, pepper, and Italian seasoning. Cook until the beef is nicely browned, breaking it up as it cooks.
  5. Once the beef is browned, stir in the diced tomatoes. Allow the mixture to simmer for about 5 minutes.
  6. Carefully spoon the beef mixture into the hollowed zucchini boats.
  7. Sprinkle shredded cheese on top of each filled zucchini if desired.
  8. Place the stuffed zucchinis in a baking dish and bake in the preheated oven for about 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
  9. Remove from the oven, let them cool for a minute, and serve warm!

Notes

For best results, do not overcook your zucchini while baking; they should be tender yet slightly firm. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.