Beef Stuffed Zucchini Boats

To make your zucchini menu more diverse, we’re glad to share crazy good Beef Stuffed Zucchini Boats in this article. It has added to our family’s favorite food list for 2 years and currently gets us hooked. We love serving it for lunch or as an appetizer at weekend gatherings. Coming out tasty, cheesy and flavorful, these boats are enough to build up your appetite for meal. Perfect!

Zucchini is cut in half, lengthwise, hollowed out, stuffed with cooked ground beef, topped with mozzarella cheese, and baked until cheese is melted and bubbly. Who can resist them? My family can’t. When I treated my friends at weekend’s gathering, they fell for them right. Some of them even asked me for the recipe to make them at home. Cooking life would be much easier when you get interested in it.

If you are finding something good yet different for today’s meal, just give these beef stuffed zucchini boats a try. Those who love ground beef should never miss these for meals, too. Fresh and delicious, these promise to keep you guys satisfied. Let’s check them out!

Beef Stuffed Zucchini Boats

Recipe by GenevaWatsonCourse: LunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

Zucchini is cut in half, lengthwise, hollowed out, stuffed with cooked ground beef, topped with mozzarella cheese, and baked until cheese is melted and bubbly.

Ingredients

• 4 medium zucchini

• 1 pound ground beef

• 1 cup bruschetta low carb, sugar free version

• 1/2 cup marinara low carb, sugar free version

• 1 tablespoon Italian seasoning

• 1 tablespoon olive oil

• 1/2 cup onion, chopped

• 2 cloves garlic, minced

• 1/4 teaspoon black pepper

• 1 cup mozzarella cheese or 1/2 cup mozzarella and 1/2 cup cheddar for more flavor

• 1/4 teaspoon salt

• 1 tsp parsley

Directions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut zucchini in half, lengthwise. Hollow out with a spoon.
• Chop scraped part up and set it aside.
• Heat olive oil in a non-stick skillet. Add onion and fry for 2-3 minutes, until it begins to golden.
• Add garlic and cook for a few seconds. Add ground beef and cook until it’s no longer pink, 3-5 minutes; crumbling as you cook.
• Stir in marinara sauce, and bruschetta, 1 cup zucchini pulp, Italian seasoning and salt and pepper. Let simmer for 8-10 minutes.
• Stuff zucchini boats with beef mixture and top with cheese. Place in baking sheet.
• Bake for 15-20 minutes, until cheesy is fully melted and bubbly.
• Remove, let cool for a few minutes and serve!