Go Back
zucchini halves filled with saucy ground beef beneath a thin golden Parmesan-breadcrumb topping on a plain baking sheet
Andre Lewis

Ground Beef Stuffed Zucchini Boats

Scoop the zucchini with a small spoon and leave enough flesh against the skin to make a sturdy boat. Chop the removed centers and cook their water away with the beef filling rather than throwing them out or adding them raw. The zucchini gets a short empty bake before stuffing. A little Parmesan and panko make a crisp top, which suits the soft vegetable underneath better than another deep layer of melted cheese. Lift the boats with a wide spatula after a brief rest so they arrive on the plate in one piece.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 medium zucchini about 2 lbs total
  • 1 tbsp olive oil divided
  • 1 lb 90% lean ground beef
  • 1/2 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 1/2 cup plain tomato sauce
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan

Method
 

  1. Heat the oven to 400°F. Halve zucchini lengthwise and scoop out the centers, leaving 1/4-inch walls; finely chop the removed flesh. Brush boats with 1 teaspoon oil, season with 1/4 teaspoon salt and bake cut-side up on a rimmed sheet pan for 10 minutes.
  2. While the zucchini bakes, heat 1 teaspoon oil in a skillet and brown beef and onion for 7 to 8 minutes until the meat reaches 160°F. Drain excess fat.
  3. Add chopped zucchini flesh and cook for 5 to 6 minutes until its released water evaporates. Stir in garlic, tomato sauce, oregano, remaining salt and pepper and simmer for 2 minutes.
  4. Fill the softened boats evenly. Mix panko, Parmesan and remaining 1 teaspoon oil and scatter over the filling.
  5. Bake for 15 to 18 minutes until zucchini is tender, crumbs are golden and the filling reaches 165°F. Rest for 5 minutes and serve two boats per person.