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Cozy Italian Stuffed Zucchini Boats Recipe with Mozzarella and Beef

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A comforting and hearty Italian-inspired dish featuring roasted zucchini boats filled with seasoned ground beef and melted mozzarella cheese. Perfect for a cozy weeknight dinner that’s lighter than traditional pasta meals.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and hollowed
  • 1 pound lean ground beef (85% lean)
  • 1 cup shredded mozzarella cheese
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • A few fresh basil leaves, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchinis. Cut each in half lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh, leaving about a ½-inch thick shell. Set the scooped flesh aside for the filling.
  3. Lightly brush the zucchini halves with olive oil, sprinkle with salt, and place them cut-side up in your baking dish. Roast for 10 minutes to soften slightly and reduce moisture.
  4. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Add the ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  6. Chop the reserved zucchini flesh finely and stir it into the beef mixture. Cook for 2 more minutes to soften.
  7. Mix in the tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Stir well to combine and let it simmer gently for 3 minutes so flavors meld.
  8. Remove the skillet from heat and stir in half of the shredded mozzarella cheese.
  9. Carefully spoon the beef and cheese mixture into each prepped zucchini half, mounding it generously.
  10. Top each boat with the remaining mozzarella and a sprinkle of grated Parmesan cheese.
  11. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown. Check after 15 minutes to avoid overbrowning.
  12. Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh basil before serving.

Notes

Roast zucchini shells first to prevent sogginess. Use shredded mozzarella from blocks for best melting; pat fresh mozzarella dry if used. Brown beef well to develop flavor. Adjust seasoning carefully to avoid oversalting. For dairy-free, substitute cheeses with plant-based alternatives. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian stuffed zucchini, mozzarella, ground beef, easy dinner, weeknight meal, cozy dinner, healthy Italian recipe

Find it online: https://blixfood.com/cozy-italian-stuffed-zucchini-boats-recipe-with-mozzarella-and-beef/