Description
These Ground Beef Zucchini Boats are a delicious and healthy meal option, combining tender zucchini halves filled with a savory mixture of ground beef, marinara sauce, and Italian seasonings, topped with melted mozzarella and Parmesan cheese. Baked to perfection, they make a comforting and low-carb dinner that’s sure to please the whole family.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis
Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Reserved zucchini flesh
Toppings
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Other
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the zucchini boats evenly.
- Prepare Zucchinis: Wash the zucchinis thoroughly and trim the ends. Slice each zucchini in half lengthwise to create two long halves.
- Scoop Zucchini Flesh: Use a spoon to carefully scoop out the seeds and some flesh from each zucchini half, creating hollow boats. Be gentle to avoid breaking the skin. Save the scooped flesh for the filling.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Cook Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking it up into small pieces until browned and no longer pink, about 6-8 minutes.
- Add Filling Ingredients: Stir in the reserved zucchini flesh, marinara sauce, Italian seasoning, salt, and black pepper. Let the mixture cook for another 5 minutes, allowing the flavors to blend and the filling to heat through.
- Fill Zucchini Boats: Place the hollowed zucchini halves in a baking dish. Evenly spoon the beef mixture into each zucchini boat.
- Add Cheese Toppings: Sprinkle shredded mozzarella and grated Parmesan cheese over each filled zucchini evenly to ensure a nice melt and golden crust.
- Initial Bake: Cover the baking dish with foil to retain moisture and bake in the preheated oven for 25 minutes.
- Final Bake: Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and golden brown.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves if desired, and serve warm for a satisfying meal.
Notes
- For a lower-fat option, substitute ground beef with lean ground turkey or chicken.
- You can add chopped bell peppers or mushrooms to the filling for extra vegetables and flavor.
- If marinara sauce is not available, substitute with your favorite tomato sauce or crushed tomatoes seasoned with Italian herbs.
- To make this recipe gluten free, ensure that the marinara sauce does not contain any gluten-containing additives.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
