Prep time: 15 mins | Cook time: 20 mins | Serves: 6
This low-carb and gluten-free dinner is a must! Fresh zucchini stuffed with a hearty meat sauce, then topped with cheese. This recipe is an amazing eggplant recipe that you can throw together easily and quickly at any time. You can even store these Ground Beef Stuffed Zucchini Boats in the fridge or freezer for a quick lunch.
INGREDIENTS
1 tbsp olive oil
1 pound ground beef
4 medium zucchini
½ c. white or yellow onion, diced
2 c. marinara sauce
2 cloves garlic, minced
1 c. mozzarella cheese, grated
1 tsp Italian seasoning
Fresh parsley, finely chopped, for serving (optional)
Kosher salt and freshly ground black pepper, to taste
How to make Ground Beef Stuffed Zucchini Boats
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a baking dish.
Step 2: In half lengthwise, cut the zucchini. Trim off the stems, then scoop the flesh from the middle of the zucchinis using a spoon. Next, chop up the zucchini flesh and set aside.
Step 3: Into the prepared baking dish, arrange the zucchini halves.
Step 4: Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the onion to the pan and cook for about 3 to 4 minutes or until the onion begins to soften. Next, add the garlic and continue to cook for another 30 seconds. Then, add the beef and cook for 5 minutes more or until browned.
Step 6: To the pan with the beef mixture, add the marinara sauce and zucchini flesh. Stir well and season with salt and pepper. Allow everything to simmer for about 10 minutes.
Step 7: Into the zucchini halves, spoon the mixture, and top with mozzarella cheese. Place in the preheated oven and bake for about 20 minutes or until bubbly and melted.
Step 8: Remove from the oven when done and serve the Ground Beef Stuffed Zucchini Boats immediately. Enjoy!