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Ground Beef Stuffed Zucchini Recipe

Ground Beef Stuffed Zucchini Recipe
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★★★★★

5.3 from 10 reviews

This Ground Beef Stuffed Zucchini recipe is a delicious and healthy way to enjoy tender zucchinis filled with a savory blend of lean ground beef, onions, garlic, and tomato sauce, topped with melted mozzarella cheese. Baked to perfection, these stuffed zucchini boats make a satisfying low-carb meal perfect for family dinners or meal prep.

Ingredients

Scale

Zucchini Boats

  • 6 zucchinis
  • 1 cup chopped zucchini flesh (from scooped out insides)

Meat Filling

  • 1 lb lean ground beef (or ground beef/pork blend)
  • 1 cup chopped yellow onion, diced small
  • 4 minced garlic cloves

Seasoning & Sauce

  • 15 oz canned tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Topping

  • 1 cup shredded mozzarella cheese (plus extra if desired)

Instructions

  1. Prepare zucchinis: Slice the tops and bottoms off each zucchini, then cut each zucchini in half lengthwise. Use a spoon to carefully scoop out the inner flesh, saving about 1 cup of chopped flesh for the filling.
  2. Preheat oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the zucchini halves cut side up in a single layer. Set aside.
  3. Brown the beef: Heat a large skillet over medium-high heat. Add 1 lb of lean ground beef and use a wooden spatula to break it apart. Cook until the beef is evenly browned and there is no pink remaining.
  4. Drain excess grease: Fold a paper towel and carefully swish it around the skillet to absorb any extra fat, ensuring a less greasy filling.
  5. Sauté vegetables: Add 1 cup chopped onion and 1 cup chopped zucchini flesh to the skillet. Cook for 2–3 minutes until softened. Stir in 4 minced garlic cloves and cook for an additional 30 seconds to release aroma.
  6. Add sauce and seasoning: Pour in the 15 oz canned tomato sauce. Sprinkle in Italian seasoning, salt, and black pepper. Stir thoroughly to combine and let the mixture simmer for 2–3 minutes so excess liquid evaporates and flavors meld.
  7. Fill zucchini boats: Spoon the beef and tomato mixture evenly into each zucchini half. Top generously with shredded mozzarella cheese, adding more cheese if desired for a gooey finish.
  8. Bake: Place the baking sheet in the oven and bake for 20–25 minutes, or until the cheese is golden brown and bubbly and the zucchini is tender when pierced with a fork.
  9. Serve: Remove the stuffed zucchinis from the oven and let them cool for about 5 minutes. Slice if desired and serve warm as a hearty main dish.

Notes

  • Using lean ground beef helps reduce fat content, but a beef/pork blend adds extra flavor and richness.
  • You can substitute mozzarella cheese with a low-fat or part-skim variety to cut calories.
  • For a spicier twist, add red pepper flakes along with the Italian seasoning.
  • To make it gluten-free, ensure canned tomato sauce and seasonings have no gluten-containing additives.
  • Catch and drain any excess fat from browned beef to keep the dish lighter.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through before serving.

Nutrition

Keywords: ground beef stuffed zucchini, stuffed zucchini boats, low carb dinner, baked stuffed zucchini, mozzarella stuffed zucchini, healthy ground beef recipe

Find it online: https://victoriablair.com/ground-beef-stuffed-zucchini-recipe/