Description
Crisp zucchini shells are packed with aromatic sautéed beef, garlic, and herbs, then topped with melted mozzarella and Parmesan. The warm, herb-infused filling hides bursts of juicy tomato sauce in every bite.
Ingredients
- 1 pound ground beef
- 4 large zucchini
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the zucchini and cut each in half lengthwise.
- Use a spoon to scoop out the seeds and some flesh to create a boat shape, reserving the scooped flesh.
- Chop the reserved zucchini flesh and set aside.
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and minced garlic and sauté until translucent, about 3 minutes.
- Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through.
- Stir in the chopped zucchini flesh, tomato sauce, dried oregano, dried basil, salt, and black pepper. Cook for another 5 minutes until flavors meld.
- Place the zucchini boats in a baking dish and spoon the beef mixture evenly into each boat.
- Sprinkle shredded mozzarella and grated Parmesan over the filled boats.
- Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh parsley before serving.
Notes
- Choose zucchini that are firm and similar in size for even cooking
- Lean ground beef reduces excess grease
- Add a pinch of red pepper flakes for extra heat if desired
- Store leftover boats in an airtight container in the refrigerator for up to 3 days