Description
Zucchini Boats from Mexico bring delightful flavor to your weeknight table with minimal effort and maximum taste. Packed with seasoned ground beef and melted cheese, this quick dish turns simple ingredients into a satisfying meal your family will devour.
Ingredients
Scale
Protein:
- 1 pound ground beef or turkey
Main Vegetables:
- 4 medium zucchini
- 1 medium onion
- 2 cloves garlic
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- ½ cup tomato sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
- Slice 4 medium zucchini precisely down the center lengthwise. Use a small spoon to carefully hollow out the interior, creating a clean vessel for your filling. Discard the scooped seeds.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef, chopped onion, and 2 minced garlic cloves. Cook for 6-8 minutes, breaking meat into small crumbles until completely browned.
- Pour 14.5 ounces diced tomatoes and ½ cup tomato sauce into the meat mixture. Sprinkle 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer the mixture for 4-5 minutes until sauce slightly thickens.
- Arrange zucchini boats in a 9×13 inch baking dish. Spoon hot meat mixture evenly into each boat, filling them generously but not overflowing.
- Distribute ½ cup mozzarella and ¼ cup Parmesan cheese across the stuffed boats. Ensure cheese covers the filling completely.
- Bake at 400°F for 15-18 minutes. Your zucchini should appear tender and cheese should melt and turn golden around the edges.
- Remove from oven and let rest for 3 minutes. Sprinkle 2 tablespoons fresh chopped parsley on top before serving hot.
Notes
- Scoop out zucchini seeds carefully to create a sturdy boat that won’t fall apart during baking.
- Use lean ground turkey or chicken as a healthier protein alternative to beef or pork.
- For a vegetarian version, replace meat with quinoa, lentils, or black beans mixed with diced vegetables.
- Prep boats ahead of time and refrigerate for an easy weeknight meal that comes together quickly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Stuffed
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 332 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg