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Easy Ground Beef Zucchini Boats for a Light, Healthy Dinner
Jessica

Easy Ground Beef Zucchini Boats

Tender zucchini halves are filled with savory tomato-seasoned ground beef and topped with bubbling mozzarella for an easy family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini washed and halved lengthwise
  • 450 g lean ground beef
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup tomato sauce or marinara sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley or basil chopped

Equipment

  • Medium baking dish
  • Large skillet
  • Small spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat the oven to 190°C and lightly oil a medium baking dish.
  2. Slice the zucchini lengthwise and scoop out the centers, leaving a firm border. Chop the removed zucchini flesh.
  3. Arrange the zucchini halves in the baking dish. Brush them with olive oil and season with salt and pepper.
  4. Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes, then add the garlic.
  5. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if needed.
  6. Stir in the chopped zucchini, tomato sauce, tomato paste, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
  7. Spoon the beef mixture into the zucchini shells. Sprinkle evenly with mozzarella and Parmesan cheese.
  8. Bake uncovered for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and lightly golden. Rest for 5 minutes, then garnish with fresh herbs.

Notes

  • Choose medium zucchini for the best texture and even cooking.
  • Leave a firm border when scooping the zucchini so the boats hold their shape.
  • Simmer the beef filling until thick to prevent watery zucchini boats.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Ground turkey or chicken can replace the beef if desired.