These 30-Min Ground Beef Zucchini Boats are the perfect solution, combining the savory flavors of ground beef with the fresh taste of zucchini. They’re not only delicious but also fit into a low-carb diet, making them a go-to choice for healthy weeknight meals.
Ingredients
Scale:
4 medium zucchinis
1 pound lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (fresh or canned)
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil (optional)
Parmesan cheese, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the zucchinis by slicing them in half lengthwise. Use a spoon to scoop out the seeds and flesh, creating a hollow boat. Reserve the scooped-out flesh to add to the filling.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes.
Stir in the reserved zucchini flesh, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until the mixture is heated through and well combined.
Stuff the zucchini halves with the meat mixture, pressing down gently to pack it in.
Place the st￭ zucchinis in a baking dish, and cover with foil. Bake in the preheated oven for 20 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese on top of each zucchini boat, and return to the oven. Bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Once done, remove from the oven and let sit for a couple of minutes. Garnish with chopped basil and grated Parmesan cheese, if desired.
