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Stuffed zucchini boats with ground beef and golden melted cheese.
Inga

Stuffed Zucchini Boats

These Stuffed Zucchini Boats are filled with a rich mixture of ground beef, tomato, onion, zucchini, garlic, herbs, and savory seasonings. Topped with Parmesan and shredded cheese, they bake until tender, juicy, and beautifully golden.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small zucchini, about 1½ lb (680 g)
  • 1 lb lean ground beef (450 g)
  • 1 medium onion, diced, about 4 oz (115 g)
  • 1 medium tomato, diced, about 4 oz (120 g)
  • 3 garlic cloves, minced
  • 3 tbsp olive oil, divided (45 ml)
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 tbsp Bolognese seasoning mix (about 8 g)
  • 1 tbsp lasagna seasoning mix (about 8 g)
  • Salt, to taste
  • Ground black pepper, to taste
  • Paprika, to taste
  • Garlic powder, optional, to taste
  • 2 tbsp grated Parmesan cheese (10 g)
  • ¾ cup shredded mozzarella or another melting cheese (85 g)

Equipment

  • Sharp knife
  • Cutting board
  • Tablespoon or melon baller
  • Deep skillet
  • Wooden spoon or silicone spatula
  • 9 × 13-inch baking dish (23 × 33 cm)
  • Measuring spoons
  • Cheese grater, if needed

Method
 

  1. Preheat the oven
    Preheat the oven to 400°F (200°C). Spread 1 tablespoon of olive oil across the bottom of a 9 × 13-inch baking dish.
  2. Prepare the zucchini
    Wash and dry the zucchini, then slice each one in half lengthwise. Use a spoon to scoop out the center while leaving a sturdy border around the edges. Finely chop the removed zucchini flesh.Arrange the eight zucchini halves in the prepared baking dish with the cut sides facing up. Sprinkle them with dried dill.
  3. Sauté the onion
    Heat the remaining 2 tablespoons of olive oil in a deep skillet over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened.
  4. Add the vegetables
    Add the chopped zucchini flesh and diced tomato. Cook for another 5 minutes, stirring occasionally.
    Add the minced garlic and season with salt, black pepper, paprika, and optional garlic powder. Stir well and cook briefly until fragrant.
  5. Cook the ground beef
    Add the ground beef and dried oregano. Break the meat into small pieces with a wooden spoon and cook for about 10 minutes, or until browned and no pink remains.
  6. Season and reduce the filling
    Add the Bolognese and lasagna seasoning mixes. Stir until evenly combined, then continue cooking until the excess liquid has evaporated and the filling is thick.
    Drag the spoon through the center of the skillet. The filling is ready when the sauce does not immediately flow back into the cleared space.
  7. Fill the zucchini boats
    Divide the ground beef mixture evenly among the hollowed zucchini halves. Press the filling lightly into each boat.
  8. Add the cheese
    Sprinkle the Parmesan over the filling, then top each zucchini boat with shredded cheese.
  9. Bake
    Bake for about 30 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and golden.
    Remove the baking dish from the oven and let the Stuffed Zucchini Boats rest for 5 minutes before serving.

Notes

Choose small, firm zucchini that are similar in size so they bake evenly.Do not scoop too close to the skin or the zucchini boats may become too soft to hold the filling.Cook the filling until the excess moisture evaporates to prevent watery zucchini boats.Bolognese and lasagna seasoning mixes may already contain salt, so taste the filling before adding more.Mozzarella, cheddar, Monterey Jack, provolone, or an Italian cheese blend can be used for the topping.Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.