Description
Tender zucchini halves stuffed with seasoned ground beef, topped with melty cheese, and baked to perfection. A healthy, flavorful dinner ready in under an hour.
Ingredients
4 medium zucchini
1 lb lean ground beef (90% lean)
1 small onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp oregano
Salt and pepper, to taste
1 cup shredded cheese (cheddar or mozzarella)
1 tbsp olive oil
Instructions
1. Preheat oven to 375°F. Slice zucchini in half lengthwise and scoop out centers.
2. Salt the zucchini halves and let them sit for 10 minutes. Blot with paper towels.
3. Place on a baking tray and pre-bake for 10 minutes.
4. Heat olive oil in a skillet, sauté onion and garlic until soft.
5. Add ground beef, cook until browned. Stir in tomato paste, spices, and reserved zucchini flesh.
6. Simmer until mixture thickens.
7. Spoon beef filling into zucchini boats. Top with shredded cheese.
8. Bake for 15–20 minutes or until cheese is bubbly and golden. Serve hot.
Notes
Optional: Add crushed red pepper for heat.
Can substitute ground turkey or chicken.
Freeze leftovers individually wrapped in foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini boats
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg