Description
Ground Beef Stuffed Zucchini is a delicious and hearty low-carb meal featuring tender zucchini boats filled with a savory mixture of lean ground beef, onions, garlic, and tomato sauce, topped with melted mozzarella cheese and baked to perfection. Perfect for a comforting weeknight dinner that’s both nutritious and flavorful.
Ingredients
Units
Scale
Vegetables
- 6 zucchinis
- 1 cup chopped yellow onion (diced small)
- 1 cup chopped zucchini flesh
- 4 minced garlic cloves
Meat
- 1 lb lean ground beef (a ground beef/pork blend will also work)
Other
- 15 oz can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup shredded mozzarella cheese (more if needed)
Instructions
- Prepare Zucchini: Slice off the tops and bottoms of the zucchinis, then slice each in half lengthwise. Use a spoon to scoop out the inner flesh and chop 1 cup of it finely to use later in the recipe. Set aside the hollowed zucchini halves on a parchment-lined baking sheet.
- Preheat Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper. Arrange the zucchini boats in a single layer and set aside.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spatula. Cook until browned and no longer pink.
- Drain Excess Grease: Use a folded paper towel wrapped around a wooden spatula to absorb and remove any excess grease from the pan to keep the filling from becoming oily.
- Sauté Vegetables: Add the chopped onion and reserved chopped zucchini flesh to the beef. Cook for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Sauce and Seasonings: Pour in the tomato sauce, then season with Italian seasoning, salt, and black pepper. Stir everything together and let simmer for 2-3 minutes until the sauce thickens and excess liquid reduces.
- Stuff Zucchini Boats: Spoon the beef and vegetable mixture evenly into each hollowed zucchini half. Top generously with shredded mozzarella cheese, adding more if desired.
- Bake: Place the stuffed zucchini boats in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden brown, and the zucchini is tender when pierced with a fork.
- Rest and Serve: Remove the zucchini boats from the oven and let them cool for 5 minutes. Then slice and serve warm.
Notes
- Using lean ground beef helps reduce excess grease but you can also use a beef/pork blend for more flavor.
- Be careful not to overcook the zucchini in the oven; you want it tender but still holding its shape.
- If preferred, substitute mozzarella with other melting cheeses like cheddar or Monterey Jack.
- Leftover stuffing can be refrigerated for up to 3 days and reheated before stuffing new zucchini boats.
- This dish is naturally gluten-free if using gluten-free tomato sauce.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
