Description
These Easy Ground Beef Zucchini Boats are packed with savory beef, rich tomato sauce, and bubbling melted cheese for a wholesome, comforting dinner everyone will love.
Ingredients
Units
Scale
- 6 small-medium zucchini
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 pound ground beef (or beef and pork mix)
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh basil (optional)
- 1 teaspoon dried Italian herbs or oregano
- 1/2 teaspoon garlic powder or 2 cloves minced garlic
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- 1 (15 oz) can tomato sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Wash zucchini thoroughly and slice in half lengthwise
- Scoop out the flesh with a spoon, leaving a sturdy shell
- Set the scooped flesh aside and arrange zucchini halves on a baking sheet
- Heat olive oil in a large skillet over medium-high heat
- Add diced onion and cook until softened
- Stir in ground beef and cook until browned
- Add tomato paste, basil, Italian herbs, garlic powder, salt, and pepper
- Stir until fragrant and well combined
- Add tomato sauce and chopped zucchini flesh
- Cover and simmer on low heat for 10 minutes
- Remove lid and simmer another 5 minutes until slightly thickened
- Preheat oven to 360°F
- Spoon filling into zucchini halves
- Top with shredded mozzarella cheese
- Bake for 20–25 minutes until cheese is melted and golden
- Serve warm
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Broil for the last 2 minutes for extra golden cheese.
Nutrition
- Serving Size: 1 zucchini boat (based on 6 servings)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg