Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly. Slice each zucchini in half lengthwise. Using a spoon, scoop out the flesh from the center of each zucchini half, creating a "boat" or hollow cavity. Leave about a 1/4-inch border of zucchini flesh around the edges. You can reserve the scooped-out zucchini flesh for another use, like adding to soups or stews, or finely chop it and add it to the ground beef mixture for extra hidden veggies.2 medium zucchini
- Lightly brush the insides of the hollowed-out zucchini boats with a little olive oil. Place the zucchini boats cut-side up on a baking sheet. Bake them in the preheated oven for about 10-12 minutes, or until they are slightly tender and have released some of their moisture.2 medium zucchini, 1 tablespoon olive oil
- While the zucchini is par-baking, heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned throughout. Drain off any excess grease from the skillet.1 tablespoon olive oil, 1 pound lean ground beef
- Add the finely chopped onion to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.1 pound lean ground beef, 1/2 cup finely chopped onion, 2 cloves garlic
- Stir in the undrained diced tomatoes, marinara sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer. Let it simmer gently for about 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. If you reserved and chopped any of the zucchini flesh, you can stir it in during this simmering step.1 (15 ounce) can diced tomatoes, 1/2 cup marinara sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Carefully remove the par-cooked zucchini boats from the oven. Spoon the ground beef mixture generously into each zucchini boat, filling them to the brim.2 medium zucchini
- Sprinkle the shredded mozzarella cheese evenly over the top of the ground beef filling in each boat.1/2 cup shredded mozzarella cheese
- Return the filled zucchini boats to the oven. Bake for another 15-20 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and bubbly and lightly browned.
- Carefully remove the Easy Ground Beef Zucchini Boats from the oven. Let them sit for a few minutes before serving. Garnish with fresh parsley or a pinch of red pepper flakes if desired. Serve hot and enjoy your delicious, healthy meal!fresh parsley, red pepper flakes
Notes
Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Zucchini will soften further. Can be frozen for 2-3 months.
