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Savory Lean Ground Beef Stuffed Zucchini Boats Recipe Easy and Healthy

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A simple, wholesome dish featuring lean ground beef stuffed into tender zucchini boats, baked to perfection for a comforting and healthy meal.

Ingredients

Scale
  • 4 medium-sized zucchinis, halved lengthwise and scooped out
  • 1 pound lean ground beef (90% lean preferred)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and halve the zucchinis lengthwise. Using a small spoon or melon baller, scoop out the seeds and some flesh to create a hollow boat about 1/2 inch thick, being careful not to scoop too aggressively.
  3. Lightly salt the zucchini halves and place them cut side down on a paper towel–lined plate for 10 minutes to draw out excess moisture.
  4. While the zucchini drains, heat olive oil in a skillet over medium-high heat.
  5. Add diced onion and sauté for about 3 minutes until translucent and fragrant.
  6. Add minced garlic and cook for another 30 seconds, watching closely to avoid burning.
  7. Add the lean ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes, stirring occasionally.
  8. Drain excess fat if necessary.
  9. Stir in tomato paste, dried oregano, smoked paprika, salt, and pepper. Cook for 2 more minutes to allow the tomato paste to caramelize slightly.
  10. Remove the skillet from heat and stir in fresh parsley. Let the mixture cool slightly before stuffing.
  11. Pat zucchini halves dry with paper towels and place them cut side up in the baking dish.
  12. Fill each zucchini boat generously with the beef mixture, pressing lightly to pack the filling but not overstuffing.
  13. If using, sprinkle grated Parmesan cheese evenly over the tops.
  14. Bake uncovered for 25-30 minutes, until zucchini is tender but not mushy and cheese is bubbly and browned.
  15. Remove from oven and let rest for 5 minutes before serving.

Notes

Salting and draining zucchini before baking prevents sogginess. Avoid overstuffing to maintain texture. Drain excess liquid during baking if needed. Microwave zucchini shells for 3 minutes to speed up baking. Use a meat thermometer to ensure filling reaches 160°F (71°C). For dairy-free, omit Parmesan or substitute nutritional yeast.

Nutrition

Keywords: zucchini boats, lean ground beef, healthy dinner, easy recipe, low carb, gluten free, weeknight meal

Find it online: https://sofiaspice.com/savory-lean-ground-beef-stuffed-zucchini-boats-recipe-easy-and-healthy/