Stuffed Zucchini Boats Cheese Beef (Print-Friendly Version)

Zucchini halves are baked and filled with a flavorful meat, vegetable, and cheese mixture—perfect as a main course.

# What You'll Need:

→ Zucchini Boats

01 - 4 medium zucchini (20–25 cm each), firm, smooth skin

→ Filling

02 - 1 tablespoon extra virgin olive oil
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 450 grams lean ground beef (or ground turkey, chicken, or sausage)
06 - 410 grams canned diced tomatoes, undrained
07 - 120 millilitres tomato sauce or marinara sauce
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper, or to taste
11 - 120 grams cooked rice or cooked quinoa (optional)
12 - 100 grams shredded mozzarella cheese, divided
13 - 25 grams grated Parmesan cheese
14 - Fresh parsley or basil, chopped, for garnish (optional)

# How to Make It:

01 - Preheat oven to 200°C. Wash zucchini, trim ends, and slice lengthwise.
02 - With a spoon or melon baller, carefully scoop out the centre of each zucchini half, leaving a 0.5–1 cm shell. Roughly chop 1 cup (about 150 grams) of removed flesh and reserve.
03 - Place zucchini halves, cut-side up, in a baking dish. Lightly brush with olive oil and season with salt and pepper. Bake for 10–15 minutes. Remove and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 5–7 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
05 - Add ground beef to the pan. Brown the meat, breaking it up with a spoon, for 8–10 minutes. Drain excess fat if necessary.
06 - Stir in reserved chopped zucchini flesh and cook for 3–5 minutes until softened.
07 - Add diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Stir well. Bring to a simmer, reduce heat, and cook covered for 10–15 minutes to meld flavours. Add a splash of tomato sauce or water if needed.
08 - If using, fold cooked rice or quinoa into the mixture. Remove pan from heat. Stir in 50 grams mozzarella until just combined.
09 - Generously fill pre-baked zucchini shells with the hot meat and vegetable filling.
10 - Sprinkle remaining mozzarella and Parmesan cheese evenly over the filled zucchini. Return to oven and bake at 200°C for 20–25 minutes until cheese is golden and zucchini is tender.
11 - Allow zucchini boats to rest 5–10 minutes before serving. Garnish with fresh parsley or basil if desired.

# Additional Tips:

01 - Pre-baking the zucchini prevents a watery filling and ensures tenderness.
02 - Lean ground turkey or chicken can be substituted for beef for a lighter flavour.

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