Description
These Beef and Onion Stuffed Zucchini Boats are a delightful combination of savory beef, sweet onions, and a creamy garlic sauce. Perfect for a comforting yet healthy meal that your family will love!
Ingredients
Scale
- 4 medium zucchinis
- 1 pound ground beef (preferably lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese (divided)
- ¼ cup grated Parmesan cheese
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your zucchini boats will bake evenly and become tender while the filling cooks.
- Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the seeds and flesh, creating a hollow boat. Make sure to leave enough flesh to maintain structure — about 1/4 inch thick.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently until fragrant. Be careful not to let the garlic burn.
- Increase the heat to medium-high and add the ground beef. Cook for about 6-8 minutes, breaking it up with a spatula, until it's browned and cooked through. Drain any excess fat from the pan.
- Stir in the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Let it simmer for 5 minutes.
- Remove the skillet from heat and stir in 3/4 cup of the shredded mozzarella cheese and the grated Parmesan cheese until melted and combined.
- Carefully spoon the beef mixture into each zucchini half, packing it in generously. Place the stuffed zucchinis in a baking dish, arranged tightly together.
- Sprinkle the remaining mozzarella cheese on top of the stuffed zucchinis, then cover the dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. After 20 minutes, remove the foil to allow the cheese to get golden and bubbly for the last 5 minutes.
- While the zucchinis are baking, prepare the garlic sauce by whisking together sour cream, mayonnaise, minced garlic, lemon juice, and salt and pepper in a small bowl.
- Once the zucchini boats are done, remove them from the oven and let them cool for a few minutes. Drizzle with the garlic sauce and garnish with chopped parsley before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Be cautious not to overcook the zucchini while baking. You can also use bell peppers or eggplant as alternatives to zucchini.