Description
This easy beef stuffed zucchini boat recipe is a healthy, low-carb comfort meal perfect for busy weeknights. Featuring garden-fresh zucchini hollowed out and filled with a savory blend of seasoned ground beef, aromatic garlic, onion, and a touch of marinara, each boat is topped with melted cheddar for a bubbling, golden finish. It is a simple, budget-friendly dish that captures the warmth of a home-cooked meal while being naturally gluten-free and satisfying for the whole family.
Ingredients
4 medium zucchinis
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup tomato or marinara sauce
1 tsp Italian seasoning
1 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Wash zucchinis and slice them in half lengthwise.
Use a spoon to scoop out the seeds and flesh, leaving a 1/4 inch shell; chop the scooped-out flesh.
Heat olive oil in a skillet over medium heat and sauté onions and chopped zucchini flesh until soft.
Add ground beef and cook until browned, then stir in garlic, Italian seasoning, salt, and pepper.
Stir in the marinara sauce and simmer briefly.
Place zucchini shells in a baking dish and fill each with the beef mixture.
Top with shredded cheddar cheese.
Bake for 20 minutes or until zucchini is tender and cheese is melted and golden.
Notes
Ensure you leave a 1/4 inch thickness for the zucchini shells so they hold their shape during baking. This dish stores well in the refrigerator for up to 3 days. Feel free to add extra vegetables like bell peppers or mushrooms to the filling to increase the nutritional content.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-inspired