Description
A modern twist on a classic dish, these zucchini boats are filled with a savory ground beef mixture, topped with melted cheese and ready in just 30 minutes.
Ingredients
Scale
- 4 medium zucchini
- 1 pound ground beef
- 1 cup diced tomatoes
- 1/2 cup chopped onion
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the center to create boats.
- In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
- Toss in the ground beef, cooking until browned, then drain excess fat.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Let simmer for about 5 minutes.
- Fill the hollowed-out zucchini halves with the beef mixture.
- Sprinkle shredded cheese generously on top of each boat.
- Bake for 20-25 minutes or until the zucchini is tender and cheese is bubbly.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg