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- 4 medium zucchinis, halved lengthwise - 1 pound ground beef - 1 cup diced tomatoes (canned or fresh) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - Fresh basil leaves, for garnish In this recipe, you need fresh zucchinis as the main base. The ground beef adds protein and richness. The diced tomatoes bring moisture and flavor. Onion and garlic enhance the taste. Italian seasoning and smoked paprika add depth. Mozzarella cheese provides a melty topping. Olive oil helps with cooking and flavor. - Bell peppers, diced - Corn kernels - Chopped spinach - Crushed red pepper flakes - Parmesan cheese for extra flavor You can mix in bell peppers or corn for added texture. Chopped spinach is a great way to sneak in greens. Red pepper flakes can add heat if you like spice. Sprinkling Parmesan cheese on top can give a nice finish. Each serving contains approximately: - Calories: 380 - Protein: 25g - Fat: 25g - Carbohydrates: 10g - Fiber: 3g These zucchini boats are a balanced meal. They offer protein and healthy fats while being low in carbs. They are great for anyone looking to eat well and enjoy a hearty dish. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This makes sure the oven is ready for baking. 2. Cut the zucchinis in half lengthwise. Use a small spoon to scoop out the insides. Leave about 1/4-inch of the flesh to keep the shape. Set the scooped zucchini flesh aside for later. 3. Finely chop the onion and mince the garlic. Gather all your ingredients for easy access. 1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and clear. 2. Add 1 pound of ground beef to the skillet. Break it apart with a spatula. Cook for about 5-7 minutes until the beef is browned. Drain any extra fat from the skillet. 3. Stir in 1 cup of diced tomatoes, the reserved zucchini flesh, 1 teaspoon of Italian seasoning, 1 teaspoon of smoked paprika, and salt and pepper to taste. Cook for another 5-7 minutes. The mix should be heated well and flavors should blend nicely. 4. Remove the skillet from the heat. Mix in half of the 1 cup of shredded mozzarella cheese. Stir until it is evenly mixed. 1. Spoon the beef mixture into each hollowed zucchini half. Pack it in well to ensure a full bite. 2. Place the filled zucchinis on a baking sheet lined with parchment paper. This makes cleanup easy. 3. Top each zucchini with the remaining mozzarella cheese. Make sure to cover well for that cheesy goodness. 4. Bake in the oven for 20-25 minutes. The zucchinis should be soft, and the cheese should be melted and bubbly. 5. Once out of the oven, let the zucchinis cool for a few minutes. Garnish with fresh basil leaves just before serving for a nice touch. To hollow zucchini well, start with fresh zucchinis. Choose medium-sized ones for even cooking. Cut them in half lengthwise. Use a small spoon or a melon baller to scoop out the insides. Leave about 1/4-inch of the flesh intact. This keeps them sturdy when you fill them. If you scoop too much, they may collapse. Save the scooped flesh to add to your beef mixture for extra flavor. If you have leftovers, store them in an airtight container. This keeps them fresh in the fridge for up to three days. You can also wrap them tightly in plastic wrap. When you’re ready to eat, reheat them in the oven. This way, the zucchini stays tender and the cheese melts again. Avoid the microwave, as it may make the zucchini soggy. Cooking over high heat has its perks. It browns the beef quickly. This adds flavor and makes the dish tasty. However, high heat can also lead to burning if you’re not careful. Keep stirring often to prevent this. For the best results, start on medium heat, then increase it as needed. This method helps you achieve a nice, golden color without losing flavor. Pro Tips Choose the Right Zucchini: Look for firm, medium-sized zucchinis without blemishes for the best texture and flavor in your dish. Maximize Flavor: Sauté the onion and garlic until fragrant before adding the beef to enhance the overall taste of the filling. Customize the Filling: Feel free to add other vegetables like bell peppers or mushrooms to the beef mixture for added nutrition and flavor. Don’t Overbake: Keep an eye on the zucchinis while baking. They should be tender but not mushy; check for doneness around the 20-minute mark. {{image_4}} You can make these zucchini boats without meat. Swap the ground beef for a mix of beans, lentils, or quinoa. Use 1-1/2 cups of cooked beans or lentils. This gives you protein and fiber. Try black beans for a rich flavor. Add corn or diced bell peppers for crunch. You can also use plant-based meat if you prefer. If you want to try other proteins, use ground turkey or chicken. Both give a lighter taste. For a seafood twist, use shrimp or crab meat. Cook the shrimp quickly and mix it with the other ingredients. Always check that your protein is cooked well before serving. To add more flavor, use fresh herbs like parsley or cilantro. A squeeze of lemon juice can brighten the dish. You can also add spices like cumin or chili powder for heat. If you love cheese, try adding feta or goat cheese for a tangy twist. Mixing in some olives or sun-dried tomatoes can also add a burst of flavor. To keep your beef zucchini boats fresh, let them cool first. Place them in an airtight container. Store in the fridge for up to three days. If you want to keep them longer, consider freezing. Just remember, the texture may change after freezing. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until they are warm throughout. This method keeps the cheese melty and the zucchini tender. To freeze your zucchini boats, make sure they are fully cooled. Wrap each boat in plastic wrap, then put them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can stay in the freezer for up to three months. When ready to eat, thaw overnight in the fridge and reheat as mentioned above. Yes, you can prepare the beef zucchini boats ahead of time. First, cook the beef mixture as described. Then, fill the zucchini halves. Cover them and place them in the fridge. You can bake them later, just before serving. This method saves time on busy nights. The flavors will still be delicious! Look for firm zucchinis that are shiny and dark green. Avoid ones that feel soft or have blemishes. Choose zucchinis that are about 6 to 8 inches long for even cooking. Smaller zucchinis tend to have less water and better taste. This ensures your boats hold up well during baking. Beef zucchini boats pair well with a fresh salad. A simple green salad with a light vinaigrette works great. You can also serve them with garlic bread for a cozy meal. If you want something heartier, try a side of rice or quinoa. These sides round out the meal nicely. You now know how to make delicious zucchini boats with step-by-step instructions. We covered key ingredients, tips for hollowing, and safe storage. Remember to customize your recipe to suit your taste. Whether you prefer beef, veggies, or extra flavor, there's an option for you. Zucchini boats are not just tasty; they are healthy too! Enjoy this fun dish, and don’t forget to share your creations with friends!

Beefy Zucchini Delight

A delicious and hearty dish featuring zucchini halves stuffed with a savory ground beef mixture and topped with melted mozzarella cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis, halved lengthwise
  • 1 pound ground beef
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  • Using a small spoon, carefully scoop out the insides of the zucchini halves, creating a hollow space for the filling. Leave about 1/4-inch of the flesh intact to maintain structure. Reserve the scooped-out zucchini flesh for later.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing together until the onion turns translucent, which should take about 3-4 minutes.
  • Incorporate the ground beef into the skillet, breaking it apart with a spatula. Cook, stirring occasionally, until the beef is nicely browned, approximately 5-7 minutes. After cooking, drain any excess fat to keep the dish from becoming greasy.
  • Add the diced tomatoes, reserved zucchini flesh, Italian seasoning, smoked paprika, and a pinch of salt and pepper to the skillet. Stir the mixture well and let it cook for another 5-7 minutes until everything is heated through and the flavors meld together beautifully.
  • Once off the heat, fold in half of the shredded mozzarella cheese, mixing until evenly distributed throughout the beef mixture.
  • Carefully spoon the rich beef mixture into each hollowed zucchini half, making sure to pack it in generously. Arrange the filled zucchinis on a baking sheet lined with parchment paper for easy cleanup.
  • Sprinkle the remaining mozzarella cheese evenly over the top of each stuffed zucchini, ensuring a delicious cheesy layer forms as it bakes.
  • Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the cheese is melted and bubbly, creating a lovely golden crust.
  • After removing the baking sheet from the oven, allow the zucchinis to cool for a few minutes. Just before serving, garnish each stuffed zucchini with fresh basil leaves to add a pop of color and flavor.

Notes

Serve the stuffed zucchinis on an attractive platter, drizzled with a touch of balsamic glaze, and scattered with additional fresh basil for an enticing look.
Keyword beef, cheesy, stuffed, zucchini